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

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, the Internet, a newly-discovered pride in ethnic and indigenous roots – all have contributed to the groundswell of interchange in areas as diverse as hotel/restaurant management and culinary […]

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The cuisine of Colima: Tropical delights from Mexico’s Pacific coast

Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean’s bounty of fresh seafood, and the typical ranch dishes of Western Mexico. In addition, it boasts a legacy of over 3,000 years of continuous civilization, and the attendant […]

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Colima crest


The state of Colima, one of the smallest in Mexico, is part of the Central Pacific Region of Mexico, along with the states of Jalisco, Michoacán and Nayarit. The state has a population of about 750,000; its capital city is Colima. The state includes the western flanks of Colima Volcano, one of the most active […]

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The fruit of the tamarind tree has an acid pulp and smooth black seeds. — La fruta del tamarindo tiene un pulpo ácido y semillas negras.

Tart, tasty tamarind: From candy to cocktails

One of my younger daughter’s most vivid food memories of Mexico was her first taste of tamarind candy. As a newly-arrived fourth grader, fascinated by the huge assortment of candies available nearly everywhere, from the dulcerías to the corner store, she seemed determined to try all of them. But the one that hooked her, with its tangy, […]

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Red, White Or Green: Warm Up The Winter With Pozole

When Francisco Hernandez de Córdoba, having set sail from Cuba in 1517, met a Maya in a canoe off the island of Cozumel, he was given gourds of water and balls of ground maize. This Mayan keyem, more commonly called by the Nahuatl name posolli, was the sustenance food carried by travelers in pre-Hispanic Mexico. Culinary anthropologist Sophie Coe […]

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