HAD I CLOSED MY EYES and only listened I would have known most of the characters that passed by my balcony in a daily parade. Early each morning the swish, swish of straw hitting pavement told me Maria... read more

Some of the following recipes are for dishes described in "The Cuisine of Puebla, Cradle of Corn" . I've recently returned from a trip north, where I scouted several supermarkets to check on the... read more

Modern Mexican cooking is considered by culinary historians to be a fusion of three cuisines - indigenous, Spanish and French. This column has covered pre-Hispanic ingredients and techniques in the pas... read more

The following extract is taken (with the author's permission) from the English edition of Western Mexico: A Traveller's Treasury by Tony Burton (3rd edition, Perception Press, 2001), av... read more

The longer one lives and travels in Mexico, the more meaningless the term "Mexican food" seems to become, for the true cuisine of Mexico contains such distinct regional differences that some people cla... read more