Papas de cantina

This are the sort of potatoes people get at a regular mexican cantina or botanas bar, our mexican version of tapas. They are so delicious and addictive, you cannot stop eating nor drinking beer, specially when it is crazy hot, like most of the time.
so, to do this you need, I do not give out the quantities cuz well, frankly, I do not know. Depends on how garlicky you like your potatoes I guess.
- potatoes chopped into squares
- garlic in tiny pieces
- guajillo chile (it is not hot, just for flavour)
- olive oil
- chicken broth powder, or meat broth powder. I preffer porkchops flavour jijiji
- lemon

first fry the chiles and the garlic in some olive oil, when the garlic changes color, then add the potatoes and some more olive oil, just enough to fry them. Also add the broth powder. stir and make sure they don't burn, but leave them until fried. DO NOT BOIL the potatoes, that makes them saggy.
when they are good and fried, squeeze some lemon on top of them.
get a nice cold cold beer and enjoy!!!!

the first page...

Hello, so.. to start, a little backgroung.

I was forced to learn how to cook because, on a student budget, to eat properly and in a delicious manner (like I like it) you cannot eat out all the time, you need to learn how to cook! so I did.

Given the company at the moment and the ingredients at hand, mostly I learnt about pasta. But now that I am not a student anymore, I decided to expand further my cooking horizons. I am into making good and real Mexican food.

This does not mean I will discriminate dishes based on their origin, no no, that would be wrong and terrible, not to mention that I would be missing out in the flavours they could offer me.

so... i would be talking about my cooking adventures, and posting some recipes for all

kiss kiss sweetlings! and buen provecho, enjoy, guten appetit, bon appétit, buon apetito...