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	<title>Fork Fingers Chopsticks &#187; mexican</title>
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	<link>http://forkfingerschopsticks.com</link>
	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Purslane: Egg Purslane Tacos &#8211; Tacos de Verdolagas y Huevos</title>
		<link>http://forkfingerschopsticks.com/purslane-egg-purslane-tacos-tacos-de-verdolagas-y-huevos/</link>
		<comments>http://forkfingerschopsticks.com/purslane-egg-purslane-tacos-tacos-de-verdolagas-y-huevos/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 01:44:00 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Edible Weeds]]></category>
		<category><![CDATA[Verdolagas]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2554</guid>
		<description><![CDATA[I'm excited you’re excited for purslane. I feel like I’m on a marketing campaign for the succulent this summer. I confess, however, the inspiration for featuring this ingredient came from my hubby. He’s been making green smoothies this summer (adding raw kale, spinach, collards and other greens into his berry smoothies for extra nutrients). One day he asked about “purslane” and I reminded him that he’s eaten it in tacos de verdolagas.]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Purslane:  Raw Purslane Weed Salad</title>
		<link>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/</link>
		<comments>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 14:15:19 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Edible Weeds]]></category>
		<category><![CDATA[Superfood]]></category>
		<category><![CDATA[Verdolaga]]></category>
		<category><![CDATA[Weed you can eat]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2506</guid>
		<description><![CDATA[Call it a weed if you want. Purslane is still good eating. Every summer growing up, my family planted a backyard garden with tomatoes, calabacitas (zucchini), chiles, cilantro, onions and a few other standards found in most Mexican family gardens. Yet, part of the bounty we enjoyed was something we didn’t plant . . .  weeds.

We would chow down on verdolagas. You might know the weed as “purslane.”]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Cornmeal:  Green Chile Cheese Grits</title>
		<link>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-green-chile-cheese-grits/#comments</comments>
		<pubDate>Fri, 28 May 2010 19:44:36 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[grits polenta difference]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2249</guid>
		<description><![CDATA[Do you call ground dried corn "grits" or "polenta?"  You’d be right if you said either one. Yes, polenta, the haute cuisine of the last two decades, is equivalent to good ol’ grits. If you’re scratching your head, it’s completely understandable. The labeling is inconsistent and I suspect regional – in the South, I’d reckon you’d find “grits” on store shelves but in northern Italy, you’d see “polenta” . . . .  
]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Rice: 5 Ways to Make Horchata- Mexico&#8217;s Rice Drink</title>
		<link>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/</link>
		<comments>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 06:04:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[agua fresca]]></category>
		<category><![CDATA[Almond Milk]]></category>
		<category><![CDATA[hot horchata]]></category>
		<category><![CDATA[Latte]]></category>
		<category><![CDATA[orxata]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rice drink]]></category>
		<category><![CDATA[steamer]]></category>
		<category><![CDATA[Taza de Cafe]]></category>
		<category><![CDATA[Vampire Weekend]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1971</guid>
		<description><![CDATA[In Mexico and some parts of the U.S., horchata is ubiquitous. The cinnamon-infused rice drink is served cold in huge jars alongside agua de jamaica (hibiscus tea) and other fruit based aguas frescas. This week, we’re also drinking it hot . . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/rice-5-ways-to-make-horchata-mexicos-rice-drink/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Rice:  Mexican Brown Rice &#8211; Arroz a la Mexicana con Arroz Integral</title>
		<link>http://forkfingerschopsticks.com/rice-mexican-brown-rice-arroz-a-la-mexica-con-arroz-integral/</link>
		<comments>http://forkfingerschopsticks.com/rice-mexican-brown-rice-arroz-a-la-mexica-con-arroz-integral/#comments</comments>
		<pubDate>Sun, 21 Mar 2010 20:07:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Rice]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[arroz a la mexicana]]></category>
		<category><![CDATA[arroz integral]]></category>
		<category><![CDATA[arroz rojo]]></category>
		<category><![CDATA[brown rice]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1947</guid>
		<description><![CDATA[Since my recent post of Mexican rice, arroz a la Mexicana, using long grain white rice (read about the traditional version and its history), several of you have sent me requests for a brown rice version. I like many of you enjoy brown rice – both for its taste and nutritional benefits. So, I’ve just upped my game by making a Mexican brown rice version. . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/rice-mexican-brown-rice-arroz-a-la-mexica-con-arroz-integral/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Rice:  Mexican Rice &#8211; Arroz a la Mexicana</title>
		<link>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/</link>
		<comments>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/#comments</comments>
		<pubDate>Fri, 19 Mar 2010 03:27:05 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[arroz a la mexicana]]></category>
		<category><![CDATA[arroz rojo]]></category>
		<category><![CDATA[best]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[pilaf]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spanish rice]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1910</guid>
		<description><![CDATA[Mexican rice, also called arroz a la Mexicana or arroz rojo,  is a requisite when it comes to Mexican food. In the States, it is a standard side served along with beans. In Mexico, it is one of the most popular sopas secas (dry soups), in a multi-course meal, typically served before the main course. In case you’re confused, Mexican rice is different than Spanish rice . . . .]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/rice-mexican-rice-arroz-a-la-mexicana/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Lentils:  Lentil &amp; Plantain Salad &#8211; Ensalada de Lentejas Y Platanos</title>
		<link>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/</link>
		<comments>http://forkfingerschopsticks.com/lentils-lentil-plantain-salad-ensalada-de-lentejas-y-platanos/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 19:36:34 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Banana]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Plantain]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Banana Lentil]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[Lentil Salad]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[unusual]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1754</guid>
		<description><![CDATA[Apparently, lentils and bananas are combined more commonly than we think.

I came upon a Banana-Lentil Salad recipe while browsing Nuevo Latino: Recipes that Celebrate the New Latin-American Cuisine by Douglas Rodriguez, a James Beard award-winning chef. His salad trails back to the Spanish Canary Islands.

In Mexico, as well as in other Latin American and Caribbean countries, lentejas y platano (lentils and plantains) are frequently eaten . . . . ]]></description>
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		<slash:comments>5</slash:comments>
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