Modern Mexican cooking is considered by culinary historians to be a fusion of three cuisines – indigenous, Spanish and French. This column has covered pre-Hispanic ingredients and techniques in the past, and last month focused on Mexican colonial-period cooking, characterized by the introduction of Spanish ingredients, notably animal products, citrus and other fruit, olives and olive […]
Continue ReadingThe following extract is taken (with the author’s permission) from the English edition of Western Mexico: A Traveller’s Treasury by Tony Burton (3rd edition, Perception Press, 2001), available from Sombrero Bookss The least touristy town along the northern lakeshore, Jocotepec has a distinctive charm all of its own. The large central plaza which lies in the shadow of […]
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Continue ReadingMexican Kitchen The longer one lives and travels in Mexico, the more meaningless the term “Mexican food” seems to become, for the true cuisine of Mexico contains such distinct regional differences that some people claim that they can tell what part of the country they are in just by tasting the food. This may be […]
Continue ReadingI had known Jaime Nuñez for three years when the big incident took place on a Saturday, the third day of a four-day annual equestrian event, the Concurso Amistad, at the CHE equestrian club (Centro Hípico Ecuestre) on the outskirts of Guadalajara. This was one of the stellar horse shows in that city, and one of the more important […]
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