Man Made DIY

There's an ice cream shop in my neighborhood with a "margarita sorbet." I tried it once. By "margarita," they mean lime. Perhaps a bit of orange...but basically only one of the essential flavors that make this classic cocktail continue to stick around.

This recipe for salted margarita cream pops, on the other hand, has all the goods: lime, yes, but also plenty of tequila and salt.

It's May 2nd today, so you've got a cool three days to whip these up for Cinco de Mayo.   … read more

It's no secret here on ManMade that I'm eternally in love with the food and flavors of Mexico. I just think there's something about the flavors of chiles, corn, lime, and cilantro that simply meshes with my palette.

And while I love a tender, toothsome fresh tortilla as much as anyone, and I'll gladly give an unnecessary bodily organ for a slow roasted cochinita pibil, the defining characteristic of Mexican flavors, for me, is salsa.   … read more

You may be surprised to learn Cinco de Mayo is actually more celebrated in the U.S. than in Mexico. "Cinco De Mayo marks the 1862 battle of Puebla, during which Mexican troops defeated the French army in an underdog victory regarded as a symbol of national unity. Mexico celebrates Independence Day on September 16, but Cinco De Mayo is only observed regionally."

And now you know.

But, no matter the history, no one needs an excuse to eat Mexican food.  … read more

Today is May 5th, or Cinco de Mayo! So, why not grab a bit of Dos Equis or Negro Modelo, and whip up some...beer jell-o! C'mon, Bill Cosby would totally approve.   … read more

Anyone who regularly reads ManMade knows I have a deep love for regional Mexican cuisine. (It even infilitrates my Thanksgiving).

So, whenever I share this with someone local, they always say "Me too! El Vaquero is awesome." El Vaquero is fine, but it's about as Mexican as biscuits and gravy. (Actually, I had a pretty awesome Latinized biscuits and gravy at Dos Caminos in Manhattan, but you know what I mean.)

Most of the chips-and-salsa serving, combo platter, sombrero-laden restaurants near your local shopping center are better categorized as "Tex-Mex," that is, the north of the border food that uses the flavors of Mexico - masa, fresh and dried chiles, and aromatics.

Which, if it needs said, is delicious! (Well, El Vaquero isn't, but many can be.) It's just Tex-Mex, and most would be sorta unrecognizable to many Mexicans. But, that's okay, 'cause good is good.