Mauricio AthieRockville, Maryland, US
Mauricio has always been interested in art and had formal instruction as a young adult. However, other interests took him to an alternative career in environmental engineering which lasted 40 years.
During this time he continued seeing the world with the eyes of an artist and systematically made sketches of the places and projects he was involved with.
Upon retirement in July of 2015 he joined Montgomery College, where he earned an associate degree in Fine Arts, and is currently seeking another one in digital art. He is painting again, and learning other media that greatly excite his artistic taste buds. These are a few steps ahead towards his long-held aspiration to be an artist.
Recipes By Mauricio Athie
This is a 3-ingredients, 3-steps delicious Mexican red sauce. It is used as a base for innumerable dishes, such as meatballs with chipotle red sauce, enchiladas suizas with red sauce, cream and cheese, and cod Vizcaya style with roasted peppers.
This recipe was developed in a nunnery in Puebla, Mexico, to celebrate the country's independence from Spain. It has the colors of the National Flag, green from the chiles, white from the walnut sauce, and red from pomegranate seeds sprinkled as garnish over the chile. The recipe has 35 ingredients but it is not very time consuming, once all the peeling and cleaning is done. It is served in the month of September, the month of independence celebrations, when Poblano chiles are at their best.
This is the typical fruit punch served throughout Mexico in wintertime. It has lots of vitamin C from hibiscus, guava, orange peel, and tamarind. Other fruits, such as pear, apple and "tejocote" (Mexican hawthorn) add to the flavor. The sweet taste in the punch comes from raw sugar ("piloncillo"). It is served hot and laced with brandy. Salud !!