One of the most fascinating aspects of exploring the cuisine of another country is the process of becoming acquianted with the history, customs and traditions that are an intrinsic part of the cultural landscape of cooking and eating. . .read more
And going further back, the monastery cookbook of Friar Geronimo de San Pelayo, written in Mexico City in 1780, has four different recipes for cauliflower.
Pickled cauliflower, called coliflor en escabeche, is often served as a botana with drinks. Another popular version of the vegetable has it divided into florets, dipped in a light coating of egg and flour, and fried, a very Spanish treatment...read more
Sterling's 2014 book may well be considered the definitive work on the foodways of the Yucatan. read more