All results for tag “food-drink”
Showing 351—375 of 389 results

A Central Mexican Mixed Grill: La Parillada Karen Hursh Graber

Although the season for outdoor grilling has just begun north of the border, here in Mexico grilling is done nearly year-round. Whenever our family and next-door neighbors in Cholula had a Sunday free ... read more

Oaxaca Journal by Oliver Sacks Reviewed by Allan Cogan

Oliver Sacks is obviously too seasoned a traveller and too astute an observer to confine himself to ferns. One encounters a host of pleasures as he ruminates on a variety of topics. He muses about the New World's contributions to civilization -cocoa, tobacco, potatoes, tomatoes, chilies, gourds, pepper, maize, chewing gum, cochineal and exotic hallucinogens. In Monte Alban he considers the production of rubber which the Zapotec people used to make balls. read more

Winter sunshine: Mexican ways with citrus Karen Hursh Graber

As Mother Nature assaults the Northern climates with chill winds, sleet and snow, northerners can take comfort from the fact that she has thoughtfully provided the season's bounty of citrus fruit from ... read more

Getting to the heart of Oaxacan cuisine: A cooking class with Susanna Trilling Karen Hursh Graber

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

Mexican Wines Discussion Thread Forum

We are traveling to Mazatlan for Christmas this year and would love to sample some good Mexican wines. Can anyone supply us with the names of some good reds and whites? read more

Like Water for Chocolate Reviewed by Allan Cogan

"Like Water for Chocolate" is a sort of combined novel and cookbook. Food plays a very prominent part in the narrative. The heroine, Tita, is a wonderful cook and we are even provided with her recipes along with the action. The story is set at the time of the Mexican Revolution - 1910-1920 - in Piedras Negras in Northern Mexico. And, like so many Mexican stories, it concerns a family. The story mainly concerns Tita, the youngest daughter, the remarkable cook and originator of all those recipes. read more

A guide to Mexican cheeses: Recipes Karen Hursh Graber

Last month's column (Part I) presented a guide to Mexico's many cheeses, along with suggestions for substitutions when certain cheeses are not available. However, with the enormous variety of internati... read more

A guide to Mexican cheese: Los quesos mexicanos Karen Hursh Graber

Mexican markets, especially the open-air variety, still bear an uncanny resemblance to their pre-Hispanic predecessors. The colors and aromas of carefully arranged piles of fruit and vegetables, bundle... read more

Mexico's grain of the gods: Cooking with amaranth Karen Hursh Graber

What food was considered so important to the diet of Mexico's pre-Hispanic population that it was fashioned into images of the gods and eaten as communion? What food was outlawed during the conquest of... read more

Adding zest to summer's bounty: Tropical fruit accents for meat, fish or fowl Karen Hursh Graber

Last month's column discussed buying and storing summer fruit, as well as the versatile fruit salsas which are perfect for outdoor dining. This month some ideas for using fruit as part of the main cour... read more

Adding zest to summer's bounty: Salsas de fruta Karen Hursh Graber

Salsa, tempera painting by Linda Paul

Enticing colors, graceful shapes and heady fragrances are all part of the appeal of summer fruit. Fruit salsas, which combine Mexican flavors and techniques with a Southwest influence, are perfect for the warm weather which finds many readers gearing up for grilling, chip-and-dipping, and outdoor entertaining.

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Vanilla: a Mexican native regains its reputation Karen Hursh Graber

Mention vanilla, and people are apt to think of the ice-cream flavor they select when confronted with a mind-boggling choice involving everything from chirimoya to cheesecake: "just plain vanilla." Wha... read more

Cooking with tequila: Mexico's national drink moves into the kitchen - Part Two Karen Hursh Graber

Last month the history, distillation process, and some culinary uses of tequila were discussed in this column. A trip to the Mexican town of Tequila inspired further investigation of the beverage's rol... read more

Cooking on the Sea of Cortez: Culinary adventures in Baja California Karen Hursh Graber

Mexico's Sea of Cortez, also known by the less lyrical name Gulf of California, supports more marine life than any other body of water on earth. It is no surprise, therefore, that divers, fishermen, an... read more

Meats Mexico Data On-Line

Translations and conversions of weights, measurements and ingredients for the kitchen. read more

Poultry Mexico Data On-Line

Translations and conversions of weights, measurements and ingredients for the kitchen. read more

Mexican chocolate: A culinary evolution Karen Hursh Graber

Mexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them. This uniquely flavored sweet is popular in many othe... read more

The cuisine of Sinaloa: Cenadurias in Mazatlan serve caldo and conversation Joe Ketchum

During the day visitors come down the long entranceway that gives this restaurant its name, asking if it is open. Despite the sign at the entrance to El Tunel, showing the opening time ­ 5:30 p.m. ­ ... read more

When the Church said "No" to chocolate Ann Ball

Chocolate, that perennial favorite, has been accused of being sinfully delicious, overly fattening, and the precursor to teenage complexion problems. Its history is intertwined with religion, and at on... read more

The world's most versatile stew: Puchero Karen Hursh Graber

In the month of January, cold winds from the north blow down across the altiplano of central Mexico, and those of us lucky enough to get away for a few weeks or so gravitate toward Mexico's beaches or ... read more

The bird is the word: Stovetop Mexican pavo, guajolote, totole Karen Hursh Graber

(Read Part 1) Last month's column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and ... read more

A toast to Mexico's better wines Lindajoy Fenley

Mexican wines may finally be gaining ground in a centuries-old battle fraught with political, sociological and economic challenges, not to mention the usual climatic problems. Father Hidalgo would be ... read more

The bird is the word: Mexican pavo, guajolote, totole inthe oven Karen Hursh Graber

First of a Two-Part Holiday Turkey Feature   Once again, the time to talk turkey has arrived, and in Mexico this can inspire quite a bit of talk indeed. Over thirty words for the bird have been used... read more

Fabulous frijoles: Mexico's versatile legumes Karen Hursh Graber

When asked by the New York Times magazine to write about the most important contribution of the past millennium, Italian author Umberto Eco chose the humble bean. In How the Bean Saved Western Civiliza... read more

Traditional Mexican cooking school in Tlaxcala: An interview with recipes Karen Hursh Graber

September is back-to-school time, so what more fitting topic for this month's Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the ava... read more
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