The Cuisine Of Puebla, Cradle Of Corn
The creative blending of diverse ingredients is the hallmark of Mexican cooking, and in the state of Puebla it is a passion. Everywhere there is talk of food. People give detailed accounts of what they...
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Adding Zest To Summer's Bounty: Part 2 - Tropical Fruit Accents for Meat, Fish or Fowl
Last month's column discussed buying and storing summer fruit, as well as the versatile fruit salsas which are perfect for outdoor dining. This month some ideas for using fruit as part of the main cour...
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Adding zest to summer's bounty: salsas de fruta
"Salsa"
by Linda Paul
by Linda Paul
Enticing colors, graceful shapes and heady fragrances are all part of the appeal of summer fruit. Fruit salsas, which combine Mexican flavors and techniques with a Southwest influence, are perfect for the warm weather which finds many readers gearing up for grilling, chip-and-dipping, and outdoor entertaining.
read moreCalendar of Mexican food festivals
Possibly no other country in the world has as many festivals, fairs and feast days as Mexico. National holidays, religious holidays and people's santos (saints' days) are all celebrated with gus...
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Mexico's irresistible bakeries and breads: las panaderias
Como pan caliente - "like hot bread"- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary ro...
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The Cuisine of Oaxaca, Land of the Seven Moles
While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines found within it's borders.
The natural geographic divisions created by ...
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The Cuisine Of Mexico
Mexico presents a different face to each person that meets her. Traveling through the country is an experience unique to the individual, even to people on the same journey, whether they be tourists spe...
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The cuisine of Tlaxcala: food and tradition in central Mexico
Tiny Tlaxcala may be Mexico's smallest state but it is one of the most quintessentially Mexican in its traditions, especially in the realm of cuisine. The same artistic flair with which the people of t...
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Mexico's Grain Of The Gods: Cooking With Amaranth
What food was considered so important to the diet of Mexico's pre-Hispanic population that it was fashioned into images of the gods and eaten as communion? What food was outlawed during the conquest of...
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The Bird is the Word - Part 2: Pavo, Guajolote, Totole
(Part 1)
Last month's column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and cooki...
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From Masa To Mesa: The Many Faces Of Tortillas
It is nearly impossible to walk more than a block in any Mexican town without encountering a food vendor or two, with either stands on the street or small storefront businesses. The national affinity f...
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Cooking with Tequila: Mexico's National Drink Moves Into The Kitchen - Part 2
Last month the history, distillation process, and some culinary uses of tequila were discussed in this column. A trip to the Mexican town of Tequila inspired further investigation of the beverage's rol...
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The Hungry Traveler: Mexico - A Book Review
The Hungry Traveler: Mexico
by
Marita Adair
(Andrews McMeel Publishing, Kansas City)
Available from Amazon Books: Paperback
You are famished. After hours on the Mexican high...
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Mexico's Gourmet Coffee: Cafe De Altura
Coffee, that fragrant morning eye-opener, is considered a daily necessity by millions of people. The degree of that necessity is reflected in the fact that coffee is the second largest legally traded c...
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Culinary Guide to Mexican Fish and Shellfish - Part One: Las Delicias del Mar
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 earl...
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Cooking With Seeds: Semillas En La Cocina
This month, as the Equinox marks the start of spring, the idea of planting a garden begins to seem like more than a distant dream. Northerners look toward the return of warmer weather, and south-of-the...
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Mexican Chocolate: A Culinary Evolution
Mexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them. This uniquely flavored sweet is popular in many othe...
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The cuisine of the Yucatan: a gastronomical tour of the Maya heartland
The Mexican state of Yucatan, located on the peninsula of the same name, is the home of one of the most distinctive regional cuisines in the country. A long tradition of fine dining, going back to the ...
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Rompope: Mexico's Holiday Season Beverage
Rompope, or "Mexican eggnog," is one version of the many combinations of egg, milk, sugar and spirits that are traditionally used to toast the winter holidays in Europe and the Americas. English eggnog...
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Seasonal Dining: Mexican Wild Game - Part Two: Rabbit and Venison
As discussed in last month's column, wild game played an important culinary role in pre-Hispanic Mexico. Although the Aztecs, Maya and other Mesoamerican people relied on corn as the staple food, along...
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Cinnamon: Mexican cooks use the real thing
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...
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Dining in the D.F.: Food and drink in Mexico's capital
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.
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A Gastronomic Circuit Around the City or When Lost in Mexico, Follow Your Stomach: El Estado de Mexico
A friend from western Mexico is on the phone, planning a trip to visit us down south in Oaxaca.
"From the map, it looks like there's a freeway loop around Mexico City," he says hopefully.
Yes, well. ...
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Stalking The Wild Mushroom: An Ancient Mexican Culinary Tradition
One of the standard pieces of advice found in books and magazines on diet and nutrition is to "eat what's in season." Here in Mexico, that advice is easy to follow, simply because the available produce...
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The World's Most Versatile Stew: Puchero
In the month of January, cold winds from the north blow down across the altiplano of central Mexico, and those of us lucky enough to get away for a few weeks or so gravitate toward Mexico's beaches or ...
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