A Mexican, Gluten-free, Mostly-Paleo Wedding Feast and 5 Tips for Feeding Groups

Mostly-paleo wedding, Maoomba

Last weekend, I hosted a wedding.  The bride, of Mexican heritage, wanted food reminiscent of her childhood.  The groom, a meat and potatoes kind of man, has milder tastes in food.  As I was in charge of the kitchen, I opted for a happy medium that was gluten and dairy-free, without being obviously so, and […]

Sichuan Peppercorns and Nutmeg Make for Amazing Spiced-rubbed Roast Pork

Maoomba Pinnable - Lisu Sichuan Spice-Rubbed Roast Pork Recipe

OK, by now, you’re probably thinking, “enough travel photos already, Stormy!  Let’s get back to the food.” Well, I have a recipe for you.  It’s not my own.  But it is pretty delicious and inspired by the Sichuan peppers I ran across in China. Sichuan peppers, if you haven’t had them, are an interesting experience.  […]

Crockpot Cochinita (Puerco) Pibil: Yucatecan-style Pork with a Telenovela Twist

cochinita pibil telenovela style from Maoomba

The last place I expected to find a good recipe for Cochinita Pibil, was in the comments of an English-language website that recaps Spanish-language telenovelas. If you’re asking yourself how I wound up reading the comments on that site, I have both an easy and a more complicated answer for you. The easy answer is […]

Reinventing Chiles en Nogada Soup-Style

Serve! Top with fresh pomegranate seeds or cilantro if you like.

Deconstruct:  To break something down into its component parts. For a recipe, this means looking at the recipe and determining the essential ingredients – the ones that make the dish unique, satisfying, and flavorful. Deconstruction is one of my favorite ways to reinvent a dish when I want to experience its flavors AND tailor the […]