Sorbito para el Alma

There are things that stay with you without you even realizing it. Small habits, flavors, gestures that seem insignificant until one day you notice they’ve become a part of you. For me, pickled cucumbers are one of those memories. I spent my teenage years in the United States, specifically in Galveston, Texas. A warm island in the Gulf of Mexico, where the scent of the sea clings to your clothes and the humidity to your skin. Life there had its own pace, between the salty breeze, the boats coming and going, and the lights of the Pleasure Pier turning on at sunset. I remember Sunday walks, when the weather was good and everything seemed to move more slowly. You could stroll along the boardwalk, pass by the Pleasure Pier and hear the screams from the roller coaster, or simply walk to the beach and sit to watch the waves.  And then there was the food. If there was one thing that never failed, it was a jar of pickled cucumbers. Crisp, tangy, with the perfect balance between sweet an...

  If you are a fan of fresh and spiced flavors, you cannot miss this upside down orange cake with cardamom and olive oil recipe, a creation by Carolina Gelen, whose cooking I deeply admire. Carolina has a special talent for reinterpreting classic recipes with a contemporary twist, creating unexpected combinations that stand out for their balance of flavors and textures. Her style is based on quality ingredients, accessible techniques, and a simple yet elegant presentation, making each dish feel approachable and special. With a blend of creativity and respect for seasonal products, Carolina manages to create dishes that are both comforting and surprising, and this recipe is a perfect example of her talent. Ingredients : • 2 cups of flour • 2 teaspoons of baking powder • 1 teaspoon of ground cardamom • ¾ cup of olive oil • 1 cup of sugar + 4 tablespoons for caramelizing • 3 eggs • ½ cup of orange juice • Zest of 1 orange • 2 oranges, thi...