All articles for region “Tlaxcala”
Showing 1—14 of 14 results

Mexican huazontle croquettes: Tortitas de huazontle Karen Hursh Graber

Flour, eggs and huazontle become delicious tortitas © Daniel Wheeler, 2010 I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexica... read more

Zapotitlan (Land Of The Vultures) Charles E. Moritzky

Vidal is my brother-in-law. He and Areceli, his wife, both teach at a rural school where Vidal also is the director. He is a nice guy. He smiles a lot, is generous, and it seems when anyone needs help,... read more

Setas con Epazote Karen Hursh Graber

Setas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and ... read more

Codillo Aquiahuac Karen Hursh Graber

Codillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most ... read more

Stalking The Wild Mushroom: An Ancient Mexican Culinary Tradition Karen Hursh Graber

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... read more

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero Karen Hursh Graber

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl... read more

Tlaxcala State: Traveling the Central High Plains of Mexico Charles E. Moritzky

I have been receiving a number of letters from people who have an interest in pre-Columbian Mexico and therefore this article will be mostly about my explorations in the vicinity of Tlaxco. Tlaxco is a... read more

Traditional Mexican cooking school in Tlaxcala: An interview with recipes Karen Hursh Graber

September is back-to-school time, so what more fitting topic for this month's Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the ava... read more

Tlaxcala City: Traveling the Central High Plains of Mexico Charles E. Moritzky

The Plaza de la Constitution is the main plaza or zocalo. Its grounds are well landscaped with large old shade trees, flowers, park benches, decorative green cast lampposts and several fountains. In th... read more

Hacienda San Juan de Tlaxco, Tlaxcala: The people Charles E. Moritzky

Perspective: Dateline - Tlaxco, Tlaxcala, Mexico August 3, 1998 COLONIA SAN JUAN The Hacienda San Juan de Tlaxco Night-shadows play over the weathered stone markers in the small aban... read more

The cuisine of Tlaxcala: food and tradition in central Mexico Karen Hursh Graber

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... read more

Harvest cornpatch soup: Sopa de milpa Karen Hursh Graber

Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl... read more

Tlaxco in Tlaxcala, Mexico Charles E. Moritzky

Perspective: Dateline -Tlaxco Tlaxcala Mexico Monday, April 13, l998 TLAXCO 7 A.M. The sky is something of a steel gray, like before the sun comes up or on dark cloudy days before a s... read more

Mushrooms in vinaigrette: Hongos en escabeche Karen Hursh Graber

Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre... read more
Showing 1—14 of 14 results
All Tags