On a shelf under the glass top of our coffee table sit two singular and beloved pieces of pottery, reminders of a visit to a wildly beautiful region with a distinctive culture. They bring back vivid memories of the Sierra Mixe, a unique part of the state of Oaxaca with an ancient culinary heritage. One […]
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In the fall, my culinary thoughts inevitably turn to Thanksgiving. Although it is not celebrated as a legal holiday in Mexico, it is called El Día de Acción de Gracias, and some of my fondest holiday memories are of the Thanksgiving dinners put together by the American faculty members at the university where I worked in Puebla. […]
Continue ReadingPerhaps 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 […]
Continue ReadingBeef = Res Sirloin = Aguayon Chuck = Diezmillo Round steak = Pulpa Pork = Puerco Loin = Lomo de cerdo Spareribs = Costillitas Chops = Chuletas de puerco Smoked pork chops = Chuletas ahumadas Pigs feet = Manitas Lamb = Carnero Leg of lamb = Pierna de carnero Loin chops = Chuletas de […]
Continue ReadingAlthough many of the recipes I try come from friends, market salespeople, food stand cooks and restaurant chefs in many parts of Mexico, there is nothing like a good cookbook for inspiration, especially when it comes to putting together different courses to create a harmonious meal. To me, the very best of Mexican cooking is […]
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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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Once you have acquired your tortilla press and a comal or griddle, all you will need is some waxed paper, cut into squares to fit the dimensions of the tortilla press, to keep the dough from sticking. Although tortillas are baked on a dry surface, a little oil can be applied to the griddle or comal with a paper […]
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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 […]
Continue ReadingSeptember 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 […]
Continue ReadingBy 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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