Se ve delicioso! …

Comment on Achiote Butter-Basted Roast Turkey with Ancho Chile Gravy by DianaQ.

Se ve delicioso!

Recent Comments by DianaQ

Spicy Yogurt-Marinated Chicken Pita Sandwiches
Oh, wow, this looks amazing 😀
It’s going on my menu list!

Mexican Street-Style Sweet Corn
Looks a bit like a Trolelote from my part of Mexico (Tamaulipas), only we use a lot more mayo when it’s eaten in a cup/bowl. Man, I miss them. I just might have to make one 😀

Shredded Turkey Pozole Rojo
Oh, and thank you so much for posting a real pozole recipe! I’ve seen some really weird concoctions in the US labelled as pozole.

Shredded Turkey Pozole Rojo
I haven’t had pozole in too long. Man, I’m starving now. 18 days until I can cook! Until then, I’ll just drool at my screen. I do tease people from time to time, telling them it’s human soup, haha. I love my people’s culinary history!

Jamaican Chicken Stew
Will do! I’m making a list of things I’ll be cooking when we finally have a stove again (sometime in December). This one will definitely be in there 🙂

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.