The Purepecha Indians throughout Michoacan have developed a tantalizing culinary heritage for centuries that still awakens the senses with its powerful aromas and flavors. In Uruapan, Morelia and other parts of the state, corundas and huchepos, both Purepecha variations of the tamale, eagerly await the opportunity to extinguish the hunger of visitors while imparting a delicious cultural experience. Of […]
Continue Reading
To Part One: Pulque and the people of Mexico If pulque can create such positive results in all of our daily lives, why is it in danger of extinction? What happened to pulque? It appears to be the victim of “classism,” which can be defined as “the systematic oppression of subordinated class groups to advantage and […]
Continue Reading
All the world has been told that tequila, the drink was born in Tequila — the town located 45 kilometers northwest of Guadalajara — but is this really a fact? Curiously, the famed Tequila Express train has, for years, been carrying tourists straight to a small town called Amatitán, and not to Tequila at all. […]
Continue Reading
Although I have had the privilege of working with many fine chefs and cooking teachers here in Mexico, my favorite culinary experiences have been with home cooks in their own kitchens. From humble outdoor kitchens in the Sierra, where all cooking is still done over an open fire, to state-of-the-art cooking centers in upscale homes, […]
Continue Reading This seems like a good time of year to talk about the culinary specialties of Guerrero, the Mexican state whose coastline is home to some of the country’s most popular winter resorts, including Acapulco and Zihuatenejo. Chilly northerners flock to their beaches to enjoy sunbathing, water sports, and the area’s abundant seafood. But although the […]
Continue Reading Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean’s bounty of fresh seafood, and the typical ranch dishes of Western Mexico. In addition, it boasts a legacy of over 3,000 years of continuous civilization, and the attendant […]
Continue ReadingFrom tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot. If you do not have a Mexican cazuela, use any heavy-bottomed, lidded casserole or Dutch oven. Any mild vinegar is a fine substitute for the coconut palm vinegar […]
Continue Reading
I recently watched a video of women in the lush, green Papaloapan region of Oaxaca making yucca tamales. As is quite often the case with tamales of all kinds, it was a group effort. The labor-intensive culinary ritual involved in their preparation seemed a lot easier with the conversation and camaraderie that went on with […]
Continue Reading
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 ReadingPossibly no other country in the world has as many festivals, fairs and feast days as Mexico. National holidays, religious holidays and people’s santos (saints’ days) are all celebrated with gusto, as are the observances of the patron saints of virtually every city, town and pueblito. The santoral, or calendar of saints’ days, is so crowded with names […]
Continue Reading