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One Plate Oaxaca: Mas y mas Mexico!


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Have you been watching the show? Season 9 of Mexico–One Plate at a Time will transport you to Mexico’s amazing Oaxaca region and this slideshow (if you view at full screen) should take you for a little journey as well. What a rich experience: the people, the land, and the incredible culture of food that connects them.


If you haven’t caught the show yet, check the PBS site for show times in your area.

SALSA OF THE MONTH: Tomatillo with roasted serrano and cilantro




Frontera Tomatillo Salsa is our top seller and one of the most versatile products we make. Enjoy it with chips or use it for quick chilaquiles, over tacos, heated with cream for a simple enchilada sauce!


Renee Ragin, our restaurant R&D chef, made a quick pipian from the salsa as follows:


Green Sesame Pipian
Makes about 1 quart sauce

Serve this sauce poured over grilled salmon steaks or chicken breasts. Or, stir it together with a mixture of roasted zucchini, roasted potatoes and wilted chard for a meatless taco filling.

  • 3 jars (16 ounces each Frontera Tomatillo Salsa)
  • 1 cup lightly toasted sesame seeds
  • ½ cup chopped fresh cilantro
  • 2 sprigs epazote, optional
  1. Heat a large saucepan over medium heat until hot. Add salsa so it sears and bubbles vigorously. Stir in remaining ingredients.
  2. Reduce heat to very low and simmer about 30 minutes. Carefully puree in blender until absolutely smooth.
    Scouting Locations in Oaxaca
    Written by Carrmichael   
    Monday, 10 December 2012 00:00


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    Season 9 of Mexico–One Plate at a Time will celebrate the cuisine, culture, majesty and mysteries of the State of Oaxaca.


    Last month Rick and the MOPAT production team spent 9 days scouting 80 locations all over the amazing region of Oaxaca — exploring local farms and restaurants, beachfront kitchens and village markets, and of course, sampling delicious food all along the way, from cheesy shrimp tacos on the beach in Puerto Escondido, to homemade black mole from the recipe of Grandmother Mendez. For more pix and details, follow Rick on Twitter or like Fronterafiesta on Facebook.

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