If visitors to Oaxacan cooking school La Casa de los Sabores came away with nothing more than great recipes and a wonderful meal, they would leave fully satisfied. Oaxaca’s unique gastronomy is rich in unique herb- and spice-accented flavor combinations that are its hallmark. But a visit with owner and chef extraordinaire Pilar Cabrera also […]
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If there is one state that can be considered quintessentially Mexican, it is Jalisco. Home of mariachis, tequila, famous regional dances and equally well-known culinary specialties, Jalisco is at the heart of the country’s culture and contributes significantly to its cuisine. Located in Western Mexico, bordering on the Pacific Ocean to the west, and surrounded […]
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The following is a quick guide to the cuisine of Nayarit. This guide was discovered by Conner and adapted from the original Spanish version by Camille. There are several foods listed for which there are no translation as they are native to the region. The Nayar Mesa is famous for its chiles and, as such, […]
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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 […]
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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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Semana Santa — Holy Week — is the observance of a solemn religious occasion. But the mood in most of Mexico during Easter time is far from solemn. With the exception of the Good Friday reenactments — passion plays and processions that take place on some level in even the smallest village — the atmosphere […]
Continue ReadingMexican Kitchen Last month’s column (Part I) presented a guide to Mexico’s many cheeses, along with suggestions for substitutions when certain cheeses are not available. However, with the enormous variety of international ingredients now sold north of the border, many Mexican cheeses have become supermarket staples. While supermarkets are certainly convenient, one of the charms […]
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