The Cuisine of Michoacán: Mexican Soul Food by 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.

Tehuana Mamas Cook Up Magic: Food and Fiestas in the Isthmus by Karen Hursh Graber

Perhaps the most distinctive characteristic of Oaxaca is the tremendous difference between one region of the state and another. The sierras which crisscross it form natural boundaries between enclaves ... read more

culture-customs food geography history Oaxaca

About Leftover Corn Tortillas by Karen Hursh Graber

Although I love flour tortillas, there is something really special about a corn tortilla, fresh off the griddle or straight from the tortilleria, sprinkled with a little salt, rolled up and eaten. It r... read more

food

Lloyd Mexico Economic Report - August 1999

CONTENTS: POLITICAL DEVELOPMENTS POLARIZED HOUSING MARKET PEPSICO BOTTLERS MERGE INTERNET BANKING EXPORTS OF FURNITURE CEMENT SALES UP FIRST BOND IN EUROS UNEM... read more

finance-economics food real-estate

Eggs: A Mexican Staple from Soup to Dessert by Karen Hursh Graber

One of the most recent topics of the Oxford Symposium on Food and Cookery, simply entitled "Eggs," inspired a bit of research on the history and use of eggs in Mexican cooking. However fraught with sy... read more

food

Open Sesame: Gateway to a World of Flavor by Karen Hursh Graber

While passing the rows of restaurants surrounding downtown Puebla's Parian crafts market, one cannot help but notice that every one of the many display bowls of mole poblano is adorned with a liberal s... read more

food

A Meal in a Sandwich: Tortas, Cemitas, Pambazos by Karen Hursh Graber

For months after we moved to Mexico several years ago, my favorite place to eat here in Cholula was a hole-in-the-wall tortería called Tortas Alex. Although a Mexican torta goes far beyond what is nor... read more

food Puebla

Immigrant Cooking in Mexico: The Afromestizos of Veracruz by Karen Hursh Graber

This month we'll continue to take a look at the cooking of the immigrants who contributed to the modern Mexican culinary repertoire. Unlike other groups discussed previously -- including the Mennonites... read more

food history immigrant-groups Veracruz

October in Actopan: Mexico's National Mole Festival by Karen Hursh Graber

One of the most popular of Mexico's many fairs and festivals is the Festival del Mole, the National Mole Fair, held each October in the village of San Pedro Actópan, in the Milpa Alta delegation of th... read more

fiestas-traditions food indigenous-groups México D.F.

Flavors of Mexico's Indigenous Kitchens The Purepecha of Michoacan by Travis Whitehead

The Purepecha Indians throughout Michoacan have developed a tantalizing culinary heritage for centuries that still awakens the senses with its powerful aromas and flavors. In Uruapan, Morelia and other... read more

exploring-tourism food Michoacán

A Guide to Mexican Butcher Shops Part II: Pork and Lamb by Karen Hursh Graber

Continuing a look at meat cuts and how they are named and used in Mexico, we will first consider pork. The old saying that you can eat every part of the pig but the squeal is especially true in Mexican... read more

conversions food

The lighter side of Mexican cooking by Karen Hursh Graber

Suffering from post-holiday belly bulge? Thinking about trading in the guacamole and chips for cottage cheese and celery sticks? Before you do, consider the many healthy, diet-friendly ways of preparin... read more

food health perspectives

Cooking in the Yucatan: bright flavors and unique ingredients by Karen Hursh Graber

One of the regions of Mexico most indelibly fixed in my mind is the Yucatan, probably because the sights, sounds, flavors and aromas are so sensual that they create truly visceral memories. When my hus... read more

culture-customs food Yucatán

The whole enchilada: Thrifty variations on a Mexican classic by Karen Hursh Graber

Enchiladas are a perfect dish in tough economic times, since there are so many options for fillings and sauces. Leftover chicken, turkey or meat, mushrooms, beans and cheese are all good choices for fillings. read more

food

Mexican holiday sweets: cookies, candy and more by Karen Hursh Graber

December has been a celebratory month in Mexico since pre-Hispanic times, when the winter solstice, one of the two most important holidays of the year (the other being the spring solstice) was celebrat... read more

christmas fiestas-traditions food

Fresh fruit drinks: Aguas frescas by Karen Hursh Graber

The beverages known in Mexico as aguas frescas are an inspired compliment to the rich melding of chiles, herbs and spices found in Mexican food. They act to counter-balance strong flavors and are always light, never cloying. Aguas frescas function somewhat like sorbets, in that they refresh the palate. read more

food

Karen Hursh Graber: Menu & Kitchen Consulting, Food Research, Cooking Classes & Mexican Cuisine Presentations by Karen Hursh Graber

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

food

Ajijic-Lake Chapala accomodations, hotels, restaurants, services

Although Lake Chapala's north shore is quaint and beautiful, services are world class. From cozy B&Bs to gracious hotels and bungalows, the traveler will find the perfect place to feel at home in e... read more

accomodations food hotels Chapala Ajijic, Jalisco Jocotepec, Jalisco

Jicama and Mandarin Orange Salad: Ensalada Xec by Karen Hursh Graber

Ingredients 1 ½ pounds jicama, peeled and cut into julienne strips 1 lime ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orang... read more

fruit salads

Meats by Mexico Data On-Line

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

conversions food learning-language

Poultry by Mexico Data On-Line

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

conversions food learning-language

Honey: A sweet Maya legacy by Karen Hursh Graber

The Maya people of the Yucatan have practiced beekeeping for thousands of years. The ancient Maya considered the bee to be a link to the spirit world, given to them by the bee god, Ah Muzen Cab. The honey was used as a sweetener, an antibiotic, and to make the fermented honey drink called balché, a ritual alcoholic beverage similar to the European mead. read more

food Yucatán

Chicken in almond mole: Pollo en mole almendrado by Karen Hursh Graber

This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. read more

poultry main-dishes Mexico City , México D.F.

Pork in Green Pipian: Puerco en Pipián Verde by Karen Hursh Graber

After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Ma... read more

meat main-dishes Mexico City , México D.F.

Poblano Corn Chowder: Crema Poblana by Karen Hursh Graber

This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus. Ingr... read more

vegetables soups