The story is related to us by Jeff Farrell who, with his wife, Mia, purchases a property high above the rooftops of Zijhuatanejo, overlooking the famed Playa de la Ropa beach with the Pacific Ocean beyond. They fulfill an ambition and turn the place into a restaurant, Casa Blue. And it's not your ordinary everyday restaurant. This is a cooking school where you can join other diners around the cooking island and help prepare your meal under the tutelage of Jeff and Mia. read more

A common misconception about Mexican food is that it does not use many greens other than seasoning herbs such as cilantro and epazote. One reason for this is that foreigners or new arrivals to Mexico h... read more

"The pineapple," wrote Fernandez de Oviedo in the 16th century, "appeals to every sense but that of hearing." This chief steward to the royal family of Spain may seem, from a 21st century point of view... read more

Don Adams and his collaborators have produced a guide that's aimed directly at those people up north who are contemplating coming here, either permanently or for lengthy annual visits. The resulting volume is, in my opinion, a real winner. The various chapters are divided into topics such as putting your financial affairs in order and arranging for transfers of money.... read more

The state of Zacatecas, in the northwestern part of the central Mexican plateau, has been culturally significant since pre-Hispanic times, when it was one of the few holdouts not conquered by the Aztec... read more

This month, as the Equinox marks the start of spring, the idea of planting a garden begins to seem like more than a distant dream. Northerners look toward the return of warmer weather, and south-of-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

One of the rewarding aspects of investigating the history and evolution of Mexico's rich and varied cuisine is the availability of authentic sources. The Spanish chroniclers took painstaking notes on n... read more

Beginning in mid-October, and lasting for a month, a five-hundred-year-old ritual encompassing history, tradition and cuisine takes place in the valley of Tehuacan, in the Mixteca Poblana region of sou... read more

As part of the 16th century culinary fusion that resulted in Mexican cuisine, the Spaniards brought spices to the New World, along with olives and olive oil, almonds, grapes, dairy and wool-bearing ani... read more

A native of Mexico, Central and South America and Asia, the jicama has been part of the Mexican diet for centuries. Culinary anthropologist Sophie M. Coe tells us that jicama "was almost always eaten raw and praised for its cool crispness" by the Aztecs. The Maya, in whose diet root crops were prominent, mention jicama in the Book of Chilam Balam of Chumayel. read more

Here's a book of travel essays from a man who obviously admires this country. He's covered Mexico from coast to coast and from north to south in a criss cross journey that's well described here. Thus we get informed accounts of places like Cuernavaca, Puerto Vallarta, Oaxaca, Mazatlan and so on, along with a lengthy look at Mexico City. But rather than simply giving us the usual guidebook account of a place, Butler finds all kinds of interesting facets and people, too, wherever he goes. Along the way you're also treated to history, politics and whatever attractions are available locally. read more

The fields of Menu Consulting and Food Research/Writing have, in recent years, expanded to include information on culinary traditions and ingredients on an international scale. Economic globalization,... read more

One of the earliest food preparation techniques in many parts of the world was wrapping food in leaves and cooking it over an open fire, usually either steamed or roasted. In some instances, the food w... read more

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it... read more

June is a month of family celebrations; in México as well as north of the border, weddings, graduations and Father's Day are all prominent June occasions. This month, I happily recall a couple of the ... read more

It is nearly impossible to walk more than a block in any Mexican town without encountering a food vendor or two, with either stands on the street or small storefront businesses. The national affinity f... read more

A look at the myriad dining experiences to be had in the capital itself, Mexico City, commonly known as "el D.F.," short for Distrito Federal. read more

A friend from western Mexico is on the phone, planning a trip to visit us down south in Oaxaca. "From the map, it looks like there's a freeway loop around Mexico City," he says hopefully. Yes, well. ... read more

Ask any Mexican to name his or her favorite fruit, and chances are the answer will be el mango. From very early spring until late summer, mangos are everywhere: stacked into symmetrical montones ("mountains") in the markets, sold in the street on sticks, with the flesh cut to resemble flower petals, or in large glass jars in a spicy vinaigrette read more

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

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.

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Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and ... read more

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

Although many of the recipes I try come from friends, market salespeople, food stand cooks and restaurant chefs in many parts of Mexico, there is nothing like a good cookbook for inspiration, especiall... read more