A Guide to Mexican Butcher Shops Part II: Pork and Lamb Karen Hursh Graber

Continuing a look at meat cuts and how they are named and used in Mexico, we will first consider pork. The old saying that you can eat every part of the pig but the squeal is especially true in Mexican... read more

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Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef Karen Hursh Graber

One of the most puzzling aspects of marketing for the newly arrived resident of Mexico is shopping for meat. It is frequently cut differently than it is north of the border, to accommodate Mexican cook... read more

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Exotic summer refreshment: a guide to Mexico's tropical fruit Karen Hursh Graber

Mexico is blessed with an abundance of fresh tropical fruit. Beautifully arranged platters of fruit are served in restaurants, and disposable cups or bags of fruit on street corners. No matter how humble the setting, these street-corner offerings are always cut into attractively uniform strips or wedges and served with a squeeze of fresh lime juice and powdered chile if desired. read more

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Culinary guide to Mexican fish and shellfish: Las delicias del mar I Karen Hursh Graber

Although Mexicans relish seafood all year long, the months of March and April top the rest in consumption of fish and shellfish. Besides the fact that most species are available in late winter and early spring, the Lenten and Holy Week meatless meal traditions contribute enormously to this seasonal swell in the popularity of las delicias del mar — delights from the sea. read more

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Weights And Measures Mexico Data On-Line

To the Kitchen 1 stick butter..... 90grs...... 6 Tbs 1 Dash.....6drops or1/3tsp.....1.6ml 1 Teaspoon........................ 5ml 3 Teaspoons....1 Tablespoon... 15ml 4 Tablespoons......1/4cup.... read more

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The Mexican Kitchen, Heart Of The Home: Part 2 - Cooking Techniques Karen Hursh Graber

Last month, the first part of this look at the Mexican kitchen focused on traditional utensils, primarily developed for the grinding and cooking of the Mesoamerican staple, corn. The modern appliances ... read more

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Spanish/English Food Terms Kathy Meade

An extensive listing of Spanish and English food equivalents including meats, fish, dairy, fruits, vegetables and spices/herbs. read more

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Mexico's Leafy Green Karen Hursh Graber

A common misconception about Mexican food is that it does not use many greens other than seasoning herbs such as cilantro and epazote. One reason for this is that foreigners or new arrivals to Mexico h... read more

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Cinnamon: Mexican cooks use the real thing Karen Hursh Graber

As part of the 16th century culinary fusion that resulted in Mexican cuisine, the Spaniards brought spices to the New World, along with olives and olive oil, almonds, grapes, dairy and wool-bearing ani... read more

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Dining in the DF: food and drink in Mexico's capital Karen Hursh Graber

A look at the myriad dining experiences to be had in the capital itself, Mexico City, commonly known as "el D.F.," short for Distrito Federal. read more

conversions food-drink Mexico City , México D.F.

Fruits Mexico Data On-Line