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jerryking : mexican   23

How the Authentic Taco Made a Gourmet Comeback - WSJ
April 3, 2015

toppings: sour cream; grated extra-old cheddar; diced tomatoes; diced onions; shredded lettuce; salsa sauce
Mexican  recipes  Tex-Mex 
april 2015 by jerryking
How Mexico Nabbed a Drug Kingpin -
José de Córdoba and
Santiago Perez in Mexico City and
Andrew Grossman in Washington
Updated Feb. 23, 2014
Mexican  Mexico 
february 2014 by jerryking
Playa Cabana: Mediocre Mexican falls short of promises - The Globe and Mail
The Globe and Mail
Friday, May. 31 2013

One evening I watched a man in a Sysco uniform push two hand trucks of boxed oxtail, frozen octopus and other groceries through Playa Cabana’s Junction dining room. Sysco is a Houston-based foodservice distributor, the world’s largest. It is the restaurant-supply equivalent to Walmart, approximately, the last place a principled kitchen goes for local, sustainable, organic, artisanal groceries.
Mexican  restaurant_reviews  restaurants  Chris_Nuttall-Smith  Toronto  foodservice  Junction 
june 2013 by jerryking
Immigrants Make Up Big, But Ignored, Niche
Nov 2002 | American Banker | Davenport, Todd Davenport.

Bank of America Corp. and Wells Fargo & Co. are among the banking companies that now let Mexican immigrants open bank accounts with a matricula consular, a form of basic identification offered by the Mexican consulate. Bank of America's pilot program to accept the matricula was so well received that it extended the program to all states on June 1. "The word is definitely out there among the immigrant communities," said Gillian Breidenbach, a spokeswoman for the Charlotte company.

Wells Fargo said it has opened 60,000 accounts since it started accepting the matricula a year ago. It now recognizes a similar card from the Guatemalan consulate and is "in conversations with other Latin American countries" to expand the program, said Wells spokeswoman Miriam Galicia Duarte. The San Francisco company is also talking with officials in the Philippines about the program, she said

The programs are popular, but it may be too early to say if they are profitable. Maintaining low-balance accounts is a costly proposition for a bank, and the means to recoup those expenses could deter consumers. Checking accounts with limited transactions, perhaps tied to a remittance product, could be a solution. Banks apparently need to be creative (in providing services) and patient.
immigrants  remittances  ProQuest  Mexican  niches  underserved  unbanked  pilot_programs 
june 2012 by jerryking
Couscous with Mexican flavours - The Globe and Mail
Lucy Waverman
The Globe and Mail
Published Saturday, May. 19, 2001
couscous  Mexican  recipes  Lucy_Waverman 
may 2012 by jerryking
Grilled-corn and tomatillo salad - The Globe and Mail
Heather Shaw
From Saturday's Globe and Mail
Published Wednesday, Jun. 29, 2011
salads  Mexican  recipes  grilling  corn 
may 2012 by jerryking
Corn chowder with chipotle peppers - The Globe and Mail
Lucy Waverman
The Globe and Mail
Published Saturday, Aug. 05, 2000
recipes  soups  corn  Lucy_Waverman  Mexican 
may 2012 by jerryking
Cinco De Mayo guacamole recipe: How to make guacamole
You’re Doing It Wrong: Guacamole

By Katherine Goldstein

| Posted Wednesday, May 2, 2012
¾ cup diced fresh tomatoes or drained canned diced tomatoes (Muir Glen Organic is a good brand for this)
½ cup roughly chopped cilantro leaves
2 small shallots, very finely chopped
1 or 2 fresh jalapeños, seeded and very finely chopped
1 large garlic clove, minced or pressed
4 ripe avocados
3 tablespoons freshly squeezed lime juice
Salt and black pepper

Combine the tomatoes, cilantro, shallots, jalapeños, and garlic in a medium bowl. Halve the avocados lengthwise, scoop out the insides (working around the pit), and add them to the bowl. Drizzle the lime juice over everything and mash with a fork until the ingredients are blended but the avocado is still slightly chunky. Add salt and pepper to taste, but don’t overdo it. Serve immediately with your favorite sturdy tortilla chips.
guacamole  recipes  avocados  howto  mexican  salsa_chutney_relish_pickle 
may 2012 by jerryking
How to make guacamole - The Globe and Mail
Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices (Cilantro, Tabasco sauce, Worcestershire) if you like. 3 ripe avocados pitted peeled and cut into medium dice
1 tomato seeded
1/2 c red onion finely diced
2 T fresh cilantro finely chopped
2 T fresh lime juice
1/2 jalapeño chile seeded and finely chopped
1 clove garlic minced
guacamole  howto  recipes  Mexican  avocados  salsa_chutney_relish_pickle 
february 2011 by jerryking
Mexican Scrambled Eggs -
October 18, 2010 | New York Times | Martha Rose Shulman
eggs  Mexican  breakfasts  recipes 
october 2010 by jerryking
Restaurant review: Milagro
Oct. 17, 2009 | The Globe & Mail | Joanne Kates. Reviews
MILAGRO, 3187 Yonge St., Toronto, 416-487-2855,, $100 for dinner for two with margaritas, tax
and tip
restaurant_reviews  Joanne_Kates  mexican  restaurants  Yonge_Street 
october 2009 by jerryking
Fish Tacos -
March 17, 2009 |The New York Times| By SAM SIFTON
food  recipes  fish  mexican 
march 2009 by jerryking

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