The Mexican Kitchen, A Taste For All Seasons

Step into the Mexican Kitchen with Karen Hursh Graber, MexConnect’s monthly food columnist, for a look at the methods, materials, and ingredients that have characterized Mexico’s rich and varied dishes for hundreds of years. From pre-Hispanic times, through the Spanish colonial period, and up to the current, exciting era of nouvelle Mexican culinary innovations, this […]

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The Mexican kitchen: a taste for all seasons

One of the most fascinating aspects of exploring the cuisine of another country is the process of becoming acquianted with the history, customs and traditions that are an intrinsic part of the cultural landscape of cooking and eating. In Mexico, festivals, rituals and personal commemorations are all important events in terms of celebrating with food […]

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Beans, a staple in the Mexican kitchen: Frijoles

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 many many more. Ingredients 1 kilo (2.2 lbs) black or pinto beans 1 harge onion 1 head of garlic, whole, unpeeled 5 tablespoons of salt or to […]

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The Mexican Kitchen, Heart Of The Home: Part 2 – Cooking Techniques

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 that perform the same basic functions were also described. This month, some essential techniques for the preparation of traditional Mexican dishes will be examined. […]

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Early Fusion Food: Inside A Colonial Mexican Kitchen

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 nearly every aspect of indigenous life upon their arrival, including food and cooking techniques, and continued, after the Conquest, to keep household journals, diaries and […]

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The Mexican Kitchen, Heart Of The Home: Part I – Cooking Equipment, Modern And Traditional

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 outdoor kitchens in the Sierra, where all cooking is still done over an open fire, to state-of-the-art cooking centers in upscale homes, […]

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Mexican chicken salad with chipotle vinaigrette known as salpicon de pollo © Karen Hursh Graber, 2014

May in Mexico: A month of holiday food

Look on any Mexican calendar for the month of May, and you will see a lineup of holidays, including federal and civic observations, as well as religious and non-religious festivities. Nearly all of these are celebrated with parties, parades, performances, festive meals, or a combination of these. A holiday in Mexico rarely passes without food and drink, […]

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Photo by David McCollam

The cuisine of the Yucatan: a gastronomical tour of the Maya heartland

The Mexican state of Yucatan, located on the peninsula of the same name, is the home of one of the most distinctive regional cuisines in the country. A long tradition of fine dining, going back to the ancient Maya and incorporating sophisticated European dishes, is very much in evidence in the cities, towns and villages […]

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