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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Inside Mexico: Living, Travelling and Doing Business in a Changing Society

Cogan’s Reviews A Mexico book by Paula Heusinkveld This is a very useful book for explaining Mexicans to the rest of us North Americans. Professor Heusinkveld has set out to cover Mexican attitudes to business relationships, social interactions, culture, customs and values and has largely succeeded in describing our neighbors in understandable ways. I would […]

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Twilight on the Line: Underworlds and Politics at the U.S. – Mexico Border by Sebastian Rotella Norton

Cogan’s Reviews “The action never stops at the border. There is no other place like it on the globe. The international boundary stretches for almost two thousand miles, from the Pacific Ocean through the mountains, the deserts, the valleys of the Rio Grande to the Gulf of Mexico. The region is a vast world unto […]

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An interview with Karen Hursh Graber

You can find Karen Hursh Graber’s contributions in many places in MexConnect. She’s a regular contributor with her monthly cooking column, “The Mexican Kitchen”. She also contributes to the food department, “The Cuisines of Mexico”. And she also assists with the web-site’s Food Forum. Here, Kitty, (as she’s known to her friends) came out of […]

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