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Immigrant cooking in Mexico: The Afromestizos of Veracruz Karen Hursh Graber

This month we'll continue to take a look at the cooking of the immigrants who contributed to the modern Mexican culinary repertoire. Unlike other groups discussed previously — including the Mennonite... read more

Did You Know? Archaeologists have found fifteen-hundred-year-old kitchens Tony Burton

Mexican cuisine has been one of the country's most successful cultural exports over the past twenty years or so and most large towns in North America and Europe now boast at least one Mexican restauran... read more

Did You Know? Tequila dates from the sixteenth century Tony Burton

In 1897, Carl Lumholtz, the famous Norwegian ethnologist, who spent several years living with remote Indian tribes in Mexico, found that the Huichol Indians in eastern Nayarti distilled agave juice usi... read more

Did You Know? Oldest winery in the Americas is in Parras de la Fuente, Mexico Tony Burton

The oldest winery in the Americas is in Parras de la Fuente In Mexico, vineyards and wineries exist in several states, including Baja California, Sonora, Zacatecas, Querétaro, and Coahuila. Wine expe... read more

The Cuisine of Hidalgo: Spanning Climates and Cultures Karen Hursh Graber

Over the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hida... read more

The cuisine of Jalisco: la cocina tapatia Karen Hursh Graber

If there is one state that can be considered quintessentially Mexican, it is Jalisco. Home of mariachis, tequila, famous regional dances and equally well-known culinary specialties, Jalisco is at the heart of the country's culture and contributes significantly to its cuisine. The lakes yielded a variety of fish while hunting provided ducks, doves and partridges. Europeans introduced cattle, sheep, goats, pigs, dairy products and lard, as well as wheat, olive oil, rice, spices, and several European varieties of fruit, nuts and vegetables. read more

Tomatoes and Tomatillos: Salsa Essentials Karen Hursh Graber

This is the time of year when outdoor entertaining gets into full swing, and one of the staples of this casual kind of dining is salsa. It is served with chips or crudités, or as an accompaniment to g... read more

Immigrant Cooking In Mexico - Part Two: The Italians of Chipilo Karen Hursh Graber

The previous column on immigrant cooking in Mexico dealt with the Mennonites of Chihuahua, a group that brought Northern and Eastern European culinary traditions to their new country. A far diff... read more

Mexico's Gourmet Coffee: Cafe De Altura Karen Hursh Graber

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... read more

Mexican Cuisine and its Origin

It is often said that "cuisine is culture", and to understand the development of Mexican cuisine it is important to know something of the history of Mexico. read more

Rompope: Mexico's Holiday Season Beverage Karen Hursh Graber

Perico rompope, an artisanal rompope from Yahualica, Mexico © Daniel Wheeler, 2011 Rompope, or "Mexican eggnog," is one version of the many combinations of egg, milk, sugar and spirits that are tr... read more

Mexican Sweet Potatoes, from Soup to Dessert: Los Camotes Karen Hursh Graber

One of the most interesting aspects of writing about Mexican food is its history, which spans at least five centuries and reflects the cultural and social influences of both the pre-Hispanic Mesoameric... read more

Preserving the Fall harvest: Mexican pickles and vinaigrettes Karen Hursh Graber

In many places, including much of North America, fall marks the end of the growing season for several crops, including various fresh fruits and vegetables. Cooks often choose to can, freeze or otherwis... read more

Did You Know? - Mexico Gave Chocolate To The World Dale Hoyt Palfrey

Shortly after arriving at Tenochtitlán in the fall of 1519, Hernán Cortés and the Spanish conquistadores were granted an audience with Moctezuma at his breakfast table. They found the Aztec r... read more

Did You Know? - Tobacco / Xigar Teresa Kendrick

Did you know that the word "cigar" originates from the Mayan word xigar? The word was used to describe the action of aspirating or sucking which later came to signify the act of smoking tobacco. T... read more

Did You Know? - Vanilla Teresa Kendrick

Did you know that the vanilla bean is from an aromatic orchid that originally came from Mexico? The Academy of Sciences and Gastronomic Arts in Paris were so taken with the fruit of this orchid, that ... read more

Did You Know? - Peanuts Teresa Kendrick

Did you know that the first people known to have used the peanut were the Mayans of Mexico? International explorers first recorded the peanut in Haiti, but were told it had originally been taken from ... read more

Did You Know? - Pineapples & Papaya Teresa Kendrick

Did you know that peanuts, vanilla, guavas, tomatoes, some forty different chiles, avocados, and papayas originally came from Mexico? Pineapple also grew wild in Mexico, as well as Peru and along the ... read more

Did You Know? - Chewing Gum Teresa Kendrick

Did you know that among the many things Mexico has given to the world, chewing gum is one of them? El Tzictlil, a Nahuatl word for resin from the Zapote Blanco tree, caught the attention of three Amer... read more

The cuisine of Veracruz: a tasty blend of cultures Karen Hursh Graber

Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the e... read more

The Mexican Kitchen, Heart Of The Home: Part I - Cooking Equipment, Modern And Traditional Karen Hursh Graber

Although I have had the privilege of working with many fine chefs and cooking teachers here in Mexico, my favorite culinary experiences have been with home cooks in their own kitchens. From humble outd... read more

The cuisine of the Yucatan: a gastronomical tour of the Maya heartland Karen Hursh Graber

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 ... read more

The Humble Peanut Stars in Mexican Cuisine: Los Cacahuates Karen Hursh Graber

Many years ago, two young students of mine in California went on a family trip to visit their grandparents in Mexico. When they returned, they couldn't wait to tell me the funniest word they'd heard: ... read more

Tehuana Mamas Cook Up Magic: Food and Fiestas in the Isthmus Karen Hursh Graber

Perhaps the most distinctive characteristic of Oaxaca is the tremendous difference between one region of the state and another. The sierras which crisscross it form natural boundaries between enclaves ... read more

Seasonal Dining: Mexican Wild Game - Part Two: Rabbit and Venison Karen Hursh Graber

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... read more
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