Mention vanilla, and people are apt to think of the ice-cream flavor they select when confronted with a mind-boggling choice involving everything from chirimoya to cheesecake: “just plain vanilla.” What started out as one of the most exotic flavors to be introduced to the European palate has come to be equated with blandness. Even more […]
Continue ReadingThe fields of Menu Consulting and Food Research/Writing have, in recent years, expanded to include information on culinary traditions and ingredients on an international scale. Economic globalization, the Internet, a newly-discovered pride in ethnic and indigenous roots – all have contributed to the groundswell of interchange in areas as diverse as hotel/restaurant management and culinary […]
Continue ReadingSuffering from post-holiday belly bulge? Thinking about trading in the guacamole and chips for cottage cheese and celery sticks? Before you do, consider the many healthy, diet-friendly ways of preparing Mexican dishes. Many people, especially those associating Mexican with Tex-Mex, think of it as heavy fare, laden with cream and cheese, consisting of fried food […]
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In the enormously diversified world of chiles, the poblano has long been considered one of the tastiest, most attractive and widely used of the capsicum family. A staple of Mexican home and restaurant cooking, the poblano has, in recent years, been fondly adopted into the family of favorite vegetables north of the border. Although poblano chiles are […]
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The months of April and May, after the cool winter and before the summer rains, are the warmest times of year in Central Mexico. But as in much of the country, the mountains are never far away, and provide a refreshing break from the heat. Some of the most thriving enterprises in the highland areas […]
Continue ReadingLast month, the nixtamalization of corn dough – or masa – was discussed, along with a description of the process itself and detailed instructions for making masa at home, either from scratch with dried corn, or using masa harina mix. Now comes the fun part: the many different regional treats that can be made with this basic […]
Continue ReadingStep into the Mexican Kitchen with Karen Hursh Graber, MexConnect’s monthly food columnist, for a look at the methods, materials, and ingredients that have characterized Mexico’s rich and varied dishes for hundreds of years. From pre-Hispanic times, through the Spanish colonial period, and up to the current, exciting era of nouvelle Mexican culinary innovations, this […]
Continue ReadingOne of the most fascinating aspects of exploring the cuisine of another country is the process of becoming acquianted with the history, customs and traditions that are an intrinsic part of the cultural landscape of cooking and eating. In Mexico, festivals, rituals and personal commemorations are all important events in terms of celebrating with food […]
Continue ReadingThis is the time of year when outdoor entertaining gets into full swing, and one of the staples of this casual kind of dining is salsa. It is served with chips or crudités, or as an accompaniment to grilled meat, chicken or fish, and is indispensable with tacos. The word salsa means “sauce”, and includes […]
Continue ReadingPosted by nancy on November 13, 2000 We are traveling to Mazatlan for Christmas this year and would love to sample some good Mexican wines. Can anyone supply us with the names of some good reds and whites? Posted by Bournemouth on November 14, 2000 Try L.A.Cetto, from Baja California. The owner of an Italian […]
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