https://www.saltshaker.net/20150311/a-is-for-acelga Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 25 Apr 2024 06:33:30 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20150311/a-is-for-acelga#comment-273292 Thu, 25 Apr 2024 06:33:30 +0000 https://www.saltshaker.net/?p=14407#comment-273292 Acelga en picadillo de pollo.
Con pure de jitomate, rabos de cebollines troceaditos, ajo en polvo oh ajo picado, pimienta en polvo,
papas amarilla picada, en cuadritos,
sanahorias picadas en cuadritos, un bonche de acelgas picadas en pedacitos.

]]> https://www.saltshaker.net/20150311/a-is-for-acelga#comment-238182 Thu, 12 Mar 2015 11:42:41 +0000 https://www.saltshaker.net/?p=14407#comment-238182 There’s a great writeup on how to make kinpira here.

]]> https://www.saltshaker.net/20150311/a-is-for-acelga#comment-238174 Wed, 11 Mar 2015 21:13:03 +0000 https://www.saltshaker.net/?p=14407#comment-238174 I’ll have to try the kinpira and kimchee. Here in central Mexico, the usual rendition is served with tomatoes and small potatoes (which are cheaper than full-size ones), which gets rather boring.

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