All articles for tag “cuisines”
Showing 1—22 of 22 results

Mexican spring produce: fresh ideas for warm weather dining Karen Hursh Graber

Agua de Melon
The change of seasons in Mexico brings a shift in the kinds of produce available in the markets. The young greens, stone fruit, and baby new vegetables that appear in mercados in springtime are ideal ingredients for lighter fare in warmer weather. For unlike its north-of-the-border neighbors, Mexico experiences its hottest time of the year in spring, rather than summer. The time between Easter and the start of the rainy season, which brings cooling relief, finds those who can manage vacations headed for the beach, and others seeking shade in parks. Both settings call for picnic food, the kind of portable meal sometimes called itacate, after the bundled mid-day meal that workers used to bring to the fields. read more

Spinach empanadas: Empanadas de espinacas Karen Hursh Graber

    With no meat or dairy, these empanadas will keep for a day at the beach or park, or just lunch in the yard or on the patio. For the dough: 2 cups all purpose flour ¾ cup masa ha... read more

Yucatan: Recipes from a Culinary Expedition Reviewed by Karen Hursh Graber

An ice cream vendor in Merida
The Canadian author and Nobel Prize winner Alice Munro said that "The constant happiness is curiosity." If this is the case, then chef and cookbook writer David Sterling must have taken great joy in putting this book together, for it reflects tireless research that was surely driven by an intense desire to learn as much as possible about the cuisine and the culinary traditions of Mexico's Yucatan Peninsula.
Sterling's 2014 book may well be considered the definitive work on the foodways of the Yucatan. read more

Oaxaca's Sierra Mixe: Exploring an ancient cuisine Karen Hursh Graber

Visiting some of the Mixe towns and villages — accessible only by rough, winding mountain roads, often unpaved — can seem like time travel. The Mixe name for themselves means "people who speak the mountain language," and this use of the ancient tongue, rather than Spanish, makes this particular time travel a bit more exotic. read more

A Oaxaca culinary ambassador: an interview with Chef Pilar Cabrera Karen Hursh Graber

On a recent trip to Oaxaca, I had the pleasure of speaking with Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada. Chef Cabrera kindly took time out from her busy schedule to sit down and discuss the influences that led to this career, as well as her cooking school, ever-changing menus at her restaurant, La Olla, and experiences in helping to bring the cuisine of Oaxaca to Canada. read more

Mamey fruit: Mexico's sweet winter treat Karen Hursh Graber

Mamey is native to tropical areas of Mexico and Central America. The skin of the pit peels away to reveal a yellow kernel underneath, the fruit's seed. The mamey pit was used by the Aztecs in making chocolate drinks and is used today in Oaxaca in making tejate, the foamy cacao drink served at markets and fairs. But it is the flesh of the mamey that is used most frequently in Mexican kitchens. read more

Corn, beans and squash: the life cycle of the milpa Karen Hursh Graber

The milpa, or cornfield, is probably the most important element in the life of the rural Mexican farmer, apart from his family, or maybe alongside his family, because the milpa represents generations of his people working the soil. Even in places where agricultural production has been industrialized to the point of overshadowing any importance a milpa might have had before, the campesino continues to work his plot of land, however small, following the cycle of tilling, sowing and harvesting that his forefathers did. read more

Authentic Mexican cuisine at Oaxaca's La Casa de los Sabores cooking school Alvin Starkman

"Remember in the market I told you there were two types of gusano worm? Here they are, so who wants to try?" Oaxaca's unique gastronomy is rich in unique herb- and spice-accented flavor combinations that are its hallmark. Chef extraordinaire Pilar Cabrera inspires and sates travelers with a sensual day-long immersion into sights, sounds, smells and, yes, tastes and time-tested recipes of southern Mexico. 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

Regional Cuisines Of Guerrero: From Beaches to Mountains Karen Hursh Graber

This seems like a good time of year to talk about the culinary specialties of Guerrero, the Mexican state whose coastline is home to some of the country's most popular winter resorts, including Acapulc... 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

More Cuisine Of Puebla, Cradle Of Corn Karen Hursh Graber

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

The Cuisine of Oaxaca, Land of the Seven Moles Karen Hursh Graber

A clay casserole of mole for a Oaxaca feast© Alvin Starkman, 2007 While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines fo... read more

The Cuisine Of Mexico Karen Hursh Graber

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... 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 Cuisine of Tabasco: Heartland Of Pre-Hispanic Cooking Karen Hursh Graber

Nestled along the southernmost coast of the Gulf of Mexico is the state of Tabasco, birthplace of the Olmecs, called the "mother culture of Mesoamerica", and the Chontal Maya, famous as seafaring trade... read more

The Cuisine of Michoacán: Mexican Soul Food Karen Hursh Graber

If Michoacan is "the soul of Mexico," as it has often been called, then its food is Mexico's soul food, for few other places in the country can claim such a profound and long-lasting indigenous influence on their regional cuisine. This western state, part of the Bajio region located north and west of Mexico City, has retained its culinary roots for over a millennium.

read more

The cuisine of Chiapas: Dining in Mexico's last frontier Karen Hursh Graber

Although the mention of Chiapas frequently brings to mind images of masked revolutionaries and steamy jungles, Mexico's southernmost state is a beautiful combination of mountains, plains and seacoast w... read more

Mexico's wild mushrooms, gifts of the rainy season: Huitlacoche Karen Hursh Graber

Rain brings a more astounding variety than ever to the bounty in the markets. Corn and fresh chiles are stacked high, along with a number of herbs, both familiar and less well-known. Among the tastiest of the season's offerings are the wild mushrooms, some of which are known as setas. 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

The cuisine of Puebla, cradle of corn Karen Hursh Graber

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... read more
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