Cinnamon: Mexican cooks use the real thing

As part of the 16th century culinary fusion that resulted in Mexican cuisine, the Spaniards brought spices to the New World, along with olives and olive oil, almonds, grapes, dairy and wool-bearing animals, rice, wheat and citrus fruit. These spices, including cinnamon, cloves, anise, cumin and saffron, joined pre-Hispanic herbs and chiles to create the […]

Continue Reading

A culinary guide to Mexican herbs: Las hierbas de cocina, Part Two

Part One: A culinary guide to Mexican herbs: Las hierbas de cocina Last month’s column contained a list of Mexican culinary herbs – some as well-known as cilantro, and others a bit more esoteric – and their uses. This month’s column contains recipes using fresh Mexican herbs, as well as a list of sources for ordering seeds. […]

Continue Reading

A culinary guide to Mexican herbs: Las hierbas de cocina

Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people, this time of year brings with it the urge to plant a garden. As the nitrogen-rich April showers begin preparing […]

Continue Reading
Fish from Lake Chapala. Photo: Tony Burton

A Guide to Mexican Fish and Shellfish – Part Two: Las Delicias del Mar

Part One: Culinary guide to Mexican fish and shellfish: Las delicias del mar I Last month’s column presented the first part of an alphabetized list of Mexico’s most popular eating varieties of fish and shellfish, expanded beyond the literal meaning of mar – ocean – to include freshwater species. Throughout Lent, markets and supermarkets have been selling […]

Continue Reading
Fish from Mexico's ocean coasts © Daniel Wheeler, 2009

Culinary guide to Mexican fish and shellfish: Las delicias del mar I

Although Mexicans relish seafood all year long, the months of March and April top the rest in consumption of fish and shellfish. Besides the fact that most species are available in late winter and early spring, the Lenten and Holy Week meatless meal traditions contribute enormously to this seasonal swell in the popularity of las delicias […]

Continue Reading
Caimito or star apple is a regional fruit in the Valladolid area of the Yucatan, related to the mamey and other sapote species. It is used in ices and ice cream. — Caimito es una fruta regional del área de Valladolid en Yucatán, relacionada con el mamey y otras especies de sapote. Se utiliza para preparar hielos y nieves.

Refrescante y exótico – los regalos de verano: una guía a las frutas tropicales de México

México está bendecido con abundantes frutas tropicales. Se sirven frutas en platos elegantes, vasos y bolsas desechables que se venden en las esquinas. No importa que tan humilde sea el lugar, las frutas en bolsa siempre se cortan en tiras o gajos uniformes y se sirven con limón fresco y chile en polvo si lo […]

Continue Reading