Tehuana Mamas Cook Up Magic: Food and Fiestas in the Isthmus

Perhaps the most distinctive characteristic of Oaxaca is the tremendous difference between one region of the state and another. The sierras which crisscross it form natural boundaries between enclaves of culture which have existed since pre-Hispanic times. One of the most unique and charismatic of these is a group known as istmeños, inhabitants of the Isthmus of […]

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A man carries home a very fresh fish in Puerto Escondido, Oaxaca © Geri Anderson,1999

Cooking in Puerto Escondido: Fish and fruit from Mexico’s tropics

Two of the biggest buzzwords in today’s media-dominated culinary world are “fresh” and “local,” and on a recent visit to Mexico’s southern Pacific coast, we found the food to be both. Taking advantage of the region’s abundant fresh ingredients, we shopped, cooked and ate our way through the beach town of Puerto Escondido. We had […]

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Chef Pilar Cabrera at her La Olla restaurant and cooking school in Oaxaca © Douglas Favero, 2011

A Oaxaca culinary ambassador: an interview with Chef Pilar Cabrera

On a recent trip to Oaxaca, I had the pleasure of speaking with Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada. Chef Cabrera kindly took time out from her busy schedule to sit down and discuss the influences that led to this career, as well as her cooking school, ever-changing menus […]

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Traditional Mexican cooking school in Tlaxcala: An interview with recipes

September is back-to-school time, so what more fitting topic for this month’s Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the availability of cooking classes here in Mexico. While several cooking schools exist in Mexico City, the best and most authentic regional cuisines are passed […]

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An introduction to “A Christmas kitchen in Mexico”

By MexConnect’s food staff: Karen, Camille, Anita, Ana, Jan (Big Mama) and David We warned you! (After reading through this Introduction, you will find the doorway to the Christmas Kitchen at the bottom). If you’re one of those poor, unhappy souls who had hoped to lose 10 pounds before the holidays, promised yourself you would eat […]

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"Pepper Pail" By Linda Paul

The comadre and her sixteen children, or how I started cooking Mexican food

I first met the comadre through a colleague of mine at the University of Puebla, Mexico. I was in the habit of bringing meat loaf, mashed potatoes, and other “gringo food” that the professor’s elderly American father missed, to his house in Cholula, the small town where we both lived, and where the comadre worked as his housekeeper. She […]

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