A Central Mexican Mixed Grill: La Parillada by 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

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A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina by Karen Hursh Graber

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... read more

conversions food

Mexican Wedding Feasts: La Comida de la Boda by Karen Hursh Graber

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

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Tomatoes and Tomatillos: Salsa Essentials by Karen Hursh Graber

This is the time of year when outdoor entertaining gets into full swing, and one of the staples of this casual kind of dining is salsa. It is served with chips or crudités, or as an accompaniment to g... read more

food history

A Culinary Tour of Xalapa: Dining in the Home of Jalapenos by Karen Hursh Graber

When I told Carmen Titita Ramirez, owner of the highly acclaimed El Bajio restaurant in Mexico City, that I would be spending time in Xalapa, she responded with her usual exuberance and proceeded to wr... read more

food Xalapa, Veracruz Veracruz

Zacatecas: Culinary Gateway by Karen Hursh Graber

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

food history Zacatecas

The Mexican Kitchen, Heart Of The Home: Part 2 - Cooking Techniques by Karen Hursh Graber

Last month, the first part of this look at the Mexican kitchen focused on traditional utensils, primarily developed for the grinding and cooking of the Mesoamerican staple, corn. The modern appliances ... read more

conversions food

The Mexican Kitchen, Heart Of The Home: Part I - Cooking Equipment, Modern And Traditional by Karen Hursh Graber

Although I have had the privilege of working with many fine chefs and cooking teachers here in Mexico, my favorite culinary experiences have been with home cooks in their own kitchens. From humble outd... read more

food history

The cuisine of Puebla - Mexico's wild mushrooms, gifts of the rainy season: Huitlacoche by 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

cuisines food Puebla

The Cuisine Of Puebla, Cradle Of Corn by 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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Adding Zest To Summer's Bounty: Part 2 - Tropical Fruit Accents for Meat, Fish or Fowl by 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

food history indigenous-groups

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

"Salsa"
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.

Calendar of Mexican food festivals by Karen Hursh Graber

Possibly no other country in the world has as many festivals, fairs and feast days as Mexico. National holidays, religious holidays and people's santos (saints' days) are all celebrated with gus... read more

fiestas-traditions food

Mexico's irresistible bakeries and breads: las panaderias by Karen Hursh Graber

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... read more

side-dishes

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

While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines found within it's borders. The natural geographic divisions created by ... read more

cuisines food index-page Oaxaca

The Cuisine Of Mexico by 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

cuisines food index-page

The cuisine of Tlaxcala: food and tradition in central Mexico by 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

cuisines fiestas-traditions food index-page Tlaxcala

Mexico's Grain Of The Gods: Cooking With Amaranth by 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

food history

The Bird is the Word - Part 2: Pavo, Guajolote, Totole by Karen Hursh Graber

(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 cooki... read more

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From Masa To Mesa: The Many Faces Of Tortillas by Karen Hursh Graber

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

food

Cooking with Tequila: Mexico's National Drink Moves Into The Kitchen - Part 2 by 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

food tequila-mescal

The Hungry Traveler: Mexico - A Book Review Reviewed by Karen Hursh Graber

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... read more

book-reviews food

Mexico's Gourmet Coffee: Cafe De Altura by Karen Hursh Graber

Coffee, that fragrant morning eye-opener, is considered a daily necessity by millions of people. The degree of that necessity is reflected in the fact that coffee is the second largest legally traded c... read more

food history

Culinary Guide to Mexican Fish and Shellfish - Part One: Las Delicias del Mar by Karen Hursh Graber

Although Mexicans relish seafood all year long, the months of March and April top the rest in consumption of fish and shellfish. Besides the fact that most species are available in late winter and earl... read more

conversions food

Cooking With Seeds: Semillas En La Cocina by Karen Hursh Graber

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

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