No matter where in the world I am, I can close my eyes and conjure up the aroma of mild green onions emanating from the trucks that pass through Cholula every night on their way to the huge distribution markets. We always wonder where these onions will end up. Essential to any grilled meal in […]
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Although Cinco de Mayo, the national May 5th holiday commemorating the 1862 Battle of Puebla, is celebrated with much more fervor by Mexicans living in the United States than in Mexico, one exception is the state of Puebla, and especially the city of Puebla itself. Here — in the colonial city where mole poblana originated — […]
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Mexico presents a different face to each person that meets her. Traveling through the country is an experience unique to the individual, even to people on the same journey, whether they be tourists spending a week at an ultra-modern beach resort or ethnologists visiting remote indigenous villages. Each of us has a personal framework through […]
Continue ReadingOnce again, the time to talk turkey has arrived, and in Mexico this can inspire quite a bit of talk indeed. Over thirty words for the bird have been used at one time or another in various parts of the country, twenty-one of which were still in use when Dr. Lawrence B. Kiddle wrote “The Names […]
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Driving to Yucatan, I made a wrong turn and wound up in the town of Catemaco. A shady beach drive along a huge lake provided a tranquil setting reminiscent of Hollywood’s 1930s America. I pulled to the curb to enjoy a walk and a cigar. The setting totally captivated me. The delight I discovered from my […]
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In this frijoles borrachos recipe, it’s the beer in this recipe that gets the beans drunk, and contributes good flavor to a dish that goes perfectly with Northern Mexican grilled beef. With Southern Mexican food, black beans are favored. Ingredients 1 pound pinto beans or black beans, washed and soaked in water overnight 2 tablespoons vegetable oil […]
Continue ReadingWhen we first came to Mexico many years ago, a trip to the market was cause for both excitement and apprehension for my then ten-year-old younger daughter. There were beautiful things, like fragrant flowers and bundles of bright green herbs, as well as “yucky” things, like the heads of freshly slaughtered pigs. But one thing […]
Continue ReadingPopular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making them a good choice for a vegetarian meal. Ingredients: For the sauce: 6 poblano chiles, roasted, seeded and peeled 3 tomatoes, […]
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In Mexico, the lime — known as a limón — is everywhere, served with nearly all food except coffee and dessert (and some desserts are made with them) and sold in even the smallest neighborhood stores. Here, limes are considered a necessity, and almost no kitchen is without them. Wedges of lime accompany everything from morning plates […]
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Run, don’t walk to the next Michoacan Traditional Food Festival (Cocineras Tradicionales) at the Convention Center in Morelia. The entrance is a stairway to heaven and you are about to eat food fit for gods and goddesses. The name “Traditional” only partially describes the Festival because it is traditional woman, in traditional clothing, cooking traditional […]
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