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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Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo

Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a recipe for a Puebla style fava bean soup in the November 2003 issue of Mexico Connect, but this one differs in its use […]

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La Cocina de Hidalgo: Nace de Diversos Climas y Culturas

A lo largo de los años, hemos viajado por carretera desde México a diferentes partes de los Estados Unidos. Las rutas varían, y algunas son más escénicas que otras. Uno de los viajes más bonitos pasó por el estado de Hidalgo, en el norte de México central. Ahí, los paisajes todavía asemejan al arte de […]

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The Cuisine of Hidalgo: Spanning Climates and Cultures

Over the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hidalgo, in north central Mexico, where a great deal of the countryside still resembles the beautiful Mexican calendar art of the […]

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Hidalgo crest

Hidalgo

The state of Hidalgo is part of the Central Highlands Region of Mexico, along with the states of Guanajuato, Mexico (State of), Mexico City, Morelos, Puebla, Querétaro and Tlaxcala. The capital city of the state of Hidalgo is Pachuca. The state of Hidalgo has several interesting “geomorphosites” – places where landforms provide amazing scenery for […]

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Cornish Meat Pies: Pasteles de Carne

Although undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vinaigrette or fresh. Some cooks incorporate cream cheese into the dough, but the filling is so rich, the pastes do nicely without the extra fat and calories. Ingredients: […]

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Vanilla: a Mexican native regains its reputation

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.” What started out as one of the most exotic flavors to be introduced to the European palate has come to be equated with blandness. Even more […]

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