A culinary guide to Mexican herbs: Las hierbas de cocina
Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people...
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Sweet treats from Mexico: Los dulces
Mexico's irresistible bakeries and breads: Las panaderias
Como pan caliente - "like hot bread"- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary ro...
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The Hungry Traveler
The Hungry Traveler: Mexico
by
Marita Adair
(Andrews McMeel Publishing, Kansas City)
Available from Amazon Books: Paperback
You are famished. After hours on the Mexican high...
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The cuisine of Tlaxcala: food and tradition in central Mexico
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...
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The cuisine of Puebla, cradle of corn
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...
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Guacamole
I love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion.
I was invited to a friend's house for dinner a while back a...
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The cuisine of Nayarit
The following is a quick guide to the cuisine of Nayarit. This guide was discovered by Conner and adapted from the original Spanish version by Camille. There are several foods listed for which there ar...
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Organic coffee in Mexico
This piece was written in early 1995. A year later, pieces on why we should buy "organic" coffee were appearing regularly in the mainstream press. (The picture is of the ancient cedar in Tule, outside ...
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