Burying the Umbilicus

Leslie Korn on Mexico, medicine and more..

Archive for the ‘Culinary Delights’ Category

Food, recipes, and culinary adventures in and around Mexico

New website at drlesliekorn.com

Posted by lekorn on July 6, 2010

I have posted a lot of new photos and research pertaining to my work in Yelapa , Cabo Corrientes and west Mexico on my new website. Check it out!


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Shopping for food in Mexico

Posted by lekorn on December 9, 2009

I love shopping in Mexico. Yesterday I went to the Mercado Aramara, the last great open air market in PV that sits on historical grounds of the Wixáritari . I bought 3 kilos of Pargo (Lutjanus novemfasciatus) fish heads to make a gelatinous broth for the dogs. Its also known as dog snapper so I think its perfect for the dogs.  a 1/4 kilo of Dorado (aka Mahi Mahi or Coryphaena hippurus) cubed for ceviche Acapulco, a kilo of brown beans, a kilo of bananas, guavas, limes, avocados, a puño of cilantro, a bag of fresh wild strawberries, chiles tomatoes, onions, beets and carrots and finally squash flower blossoms which I immediately went home and sauteed in butter and ate. All this for for 250 pesos (20.00usd).

The fish heads go into a pot for an hour and then are separated from the broth and cooled. Carefully, I cleaned the meat off the head, making sure to catch any small bones, I saved the eyes for Flip whose eyes are starting to get that bluish tinge common in 11 year olds. Once in the fridge, the broth turns into a thick gelatin-pure protein which the dogs love. This dish is especially well-suited for dogs with allergies or digestive issues and is a good  supplement to kibble.Technorati Tags: , , , , , ,

Posted in Culinary Delights, Dogs, Mexico Life, Traditional Medicine, Uncategorized, Yelapa | 1 Comment »

Canal House Cooking

Posted by lekorn on December 4, 2009

I love simple, thoughtful cookbooks that provide authentic narrative, do-able recipes that I know my friends will love, and design that doesn’t feel like glycerin has been sprayed all over the food. Such a series of books is coming out of Canal House Cooking. http://www.thecanalhouse.com/
My dear friend Laurel gave us a subscription and its the perfect gift that delights anew 3 times a year,. There’s been lots of hubub about it recently as it was up for the Piglet, a prize that Food52 sponsored and the first book garnered lots of votes. Then Madame Nora (Ephron) wrote a scathing  unwarranted review as the final judge (Does anyone know? does she cook?) but things all come around, as my Grandma Jessie would say and the NYTimes did a splendid piece on their work, as a counterpoint to Ephron who must have been having low blood sugar when she wrote her review) http://www.nytimes.com/2009/12/02/dining/02canal.html  A story followed in Huffington post. Their work is inspiring, eclectic, and post- attitude. Pick up some subscriptions as holiday gifts; a much better alternative to mall shopping.

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Hippy-Dippy Granola

Posted by lekorn on November 9, 2009

Now that there are so many great granolas available for sale in the US, we tend not to make it anymore. But now that I am back in Mexico, I cannot find a granola that doesn’t have margarine or sugar in it, or some extraneous thing I don’t want.  Besides its much cheaper to make it yourself. So I have returned to my hippy-dippy granola making days, which began in Yelapa in 1973. Here’s my recipe: 


Oatmeal provides the core around which you build your granola but have fun with your proportions. All these ingredients are available here in Puerto Vallarta and elsewhere.


Mix dry ingredients together in a large bowl:



Raw Pecans

Raw Almonds

Raw Sunflower seeds

Raw Pumpkin seeds

Raw Sesame seeds


In a small pot, place some unsalted butter and honey and melt together. Pour this mixture into the dry ingredients and stir well. Don’t soak the granola with the liquid, just enough to dampen it.


Then, place a large fry pan on the stovetop and pour in a 2-3 inch thick layer of granola filling the pan, and stir over a low heat. You can let the mixture sit, unstirred, in the pan for 2-3 minutes at a time but be careful you do not burn the mixture. (Some people like to put the granola in an oven to bake, stirring occasionally, but you have more control over it on the stovetop.)


Do not cook the mixture until it is crisp; stop cooking before you think it is done; it will continue to crisp up while you let it sit. Plus, nuts are best when eaten raw so this light toasting will not destroy the beneficial oils.  Put the hot mixture into a glass or steel bowl, while you cook the next batches. Let it all cool and then store in a glass jar in a dark, dry place.


Eat with fruit and fresh yogurt or a tropical passion fruit sauce. (That recipe will follow…)

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