An Expanding Concept
Andrés and I have taken the first baby steps with our rebrand. The Mexican Food Journal Substack is now Inspired by México. Off of Substack, we are still maintaining our original Mexican Food Journal blog if you are interested in the origins of our projects and lots of recipes too.
The First Step
What to Expect
We are expanding the concept to include culture and travel in addition to food. We want to bring the flavors, colors, and experiences of Mexico to you.
For those of you who have signed up for The Mexican Food Journal. We really appreciate it. Inspired by México will continue to feature lots of Mexican food content and we hope that you will want to continue with us.
We have a lot of work ahead of us to build Inspired by México into what we want it to be but we'll get there. We are excited by everything we are working on. We hope you are too!
Sneek Peeks of Upcoming Projects
The Walls of San Miguel
What Mexico is: color, happiness, and even involuntary art. Andrés has an entire wall series of photos which is beautiful. Take a look at more of his photography here.
A Guide to Chiles
A visual guide to the myriad of chiles, both fresh and dried, used in Mexican cooking.
Merch
We are working on things to use and wear inspired by the colors of Mexico. We are in the mock-up and quality testing phase right now. If all goes well, coming soon!
Something to Cook
We’ll leave you with a few recipes to inspire you.
Salsa Borracha
Mexico has a nearly infinite number of unique salsas. A type you may not have tried before is a "salsa borracha," which is any salsa prepared with an alcohol base.
Cactus Fruit Pico de Gallo
Enjoy this unique variation of pico de Gallo, from the community of Don Francisco, Guanajuato. Classic pico de gallo is an uncooked salsa/dip prepared with plum tomatoes, onion, cilantro, serrano Chile, and lime juice. This version is prepared with sour xoconostle cactus fruit and avocado which gives it a unique tart taste.
Provecho!