The best Garlic Recipe ever! Mojo de Ajo
The Best Most Versatile Garlic Recipe EVER!
My husband and I love really great authentic mexican food. It all started when we moved to Texas.
In Michigan, where I grew up, the selection of fruits and vegetables were limited and we certainly didn’t have cactus leaves or cow heads in the grocery store! Yes, the first time I saw frozen cow heads I screamed!
Not just a little gasp . . . I screamed AND ran! The staff had a huge laugh about a “gringo” shopping in their store–but were always very helpful despite my broken Spanish.
Mexican Cooking Classes
Very close to our home was a Whole Foods store that had cooking classes each week. I never intended to go to any of these classes but one night . . . I stopped to watch the demonstration. It was fascinating. The Whole Foods Chef made cooking authentic Mexican food seem easy . . . and it was–IF you had the correct ingredients. My best friend and co-worker Paula took me to stores that I would have never ventured into by myself. With her help I bought lime presses, a tortilla press, a terra cotta tortilla warmer and lots and lots of candles that had Jesus, Mary and almost every saint I could think of. For two years I went every couple of weeks to the Whole Foods to learn more and more.
I highly recommend taking free cooking classes or demonstrations–it is a great way to learn something new without a huge time or money investment.
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I love this flavored oil. I use a little with pasta and veggies or with rice and more lime (I love limes!). My husband cooks up a batch once a month for me and I feel blessed each time I use it. It is like his gift to me. Awwwwwhhh. (Garlic is my love language!)
If you want daily inspiration you can follow me on Instagram, twitter or on the Renee’s Kitchen Facebook page.
Be Blessed.
L.O.V.E.,
Renee
We love garlic AND southwest and Mexican cooking, too. I’ve never heard of this. I can’t wait to try it. Thank you so much for sharing this!
Shelley,
I am a huge fan of Rick Bayless–I did a short video of how I almost had a heart attack when I called Frontera company and he answered the phone–no him but his voice on the answering machine.
Anyway, this is a recipe that he had on the show. It was on the website but the website has been been 401’d lately so . . . I’m happy to share it.
Be Blessed.
This sounds great! How long does it stay fresh? A full month between your batches?
Stephanie,
I have kept it a month–and it was fine–typically I use it up in 2 weeks . . . but one jar was lost in the fridge. That happens at my house–the fridge is a strange place for food hide and seek.
Be Blessed.