Anchovy = Anchoa Sea Bass = Mojarra Carp = Carpa Eels = Anguillas Grouper = Mero Perch = Perca Pompano = Pampano Red Snapper = Huachinango Salmon = Salmon Sawfish = Pez Sierra Scallop = Callo de Hacha Shark = Cazon Sole = Lenguado Squid = Calamar Swordfish = Pez Espada Trout = Trucha Tuna […]
Continue ReadingAs 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 ReadingThe solar year was the basis for the civil calendar by which the Mexicas (Aztecs) determined the myriad ceremonies and rituals linked to agricultural cycles. The calendar was made up of 18 months, each lasting 20 days. The months were divided into four five-day weeks. The year was rounded out to 365 days by the […]
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aguayón rump agujas para cocinar boiling beef carne para asar round steak chambarete hind shank chambarete de mano fore shank concha rolled flank steak costillas ribs chuletas rib steak cuete eye of round paleta chuck shoulder falda flank steak filete fillet pecho de res brisket pecho curado corned beef milanesa cutlet molida ground pescuezo rolled […]
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A common misconception about Mexican food is that it does not use many greens other than seasoning herbs such as cilantro and epazote. One reason for this is that foreigners or new arrivals to Mexico have usually been exposed only to the Mexican restaurant menus north of the border that, with the exception of those […]
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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. […]
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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 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 […]
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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 […]
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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 […]
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