2 part series! Tostadas y las Salsas

I know what I’m calling the series! Tostadas y las Salsas. I have already filmed most of the salsas that I will be using for our tostadas. I have to ripen my avocados also, so that I can make some yummy guacamole. Should I use my molcajete to make the guacamole? I think I might use my molcajete later on in the cookbook. I don’t think most people have a molcajete or mortar and pestle handy…

Funny story, I tried to log in to my Squarespace account to type this blog out and I forgot my login credentials. Ha!

We are back to the 90 temperatures this week and I am so grateful. I’m learning more and more about technology and video settings and about lighting. I also bought myself a mic. It helps to cut out background noise. Its so powerful that you can hear me dig into my measuring unit drawer. I have a separate drawer that I use for my endless collection of measuring cups and spoons, I also have candy and meat thermometers in there. So, when I was getting my space set up, I hit record while I was looking for my teaspoon… I watched the video back, and I said, “Oh wow! “

I made the video for the Mexican Crema, Salsa Mexicana and Salsa Verde. As always, the recipe will be posted here, right after the video is posted to YouTube.

If you are a subscriber of Rick Bayless on YouTube, you will see that he still posts recipes. There’s a recipe for a Spring Herb Margarita that I’d like to try. He also posts about the different ingredients he uses in his recipes… For example: He was talking about the different dried chile peppers at the mercado and talked about what you can make with them, and how they are all so unique of the flavors. I love how in depth he gets in his videos and his shows. I can’t wait to make pitchers of Jamaica, Horchata. y agua de tamarindo. The Agua Frescas chapter looks so amazing! I’m really excited about the future of this blog and my YouTube channel.