In 1897, Carl Lumholtz, the famous Norwegian ethnologist, who spent several years living with remote Indian tribes in Mexico, found that the Huichol Indians in eastern Nayarit distilled agave juice using simple pot stills, the pots being quite unlike any other Spanish or pre-Columbian vessels. By 1944, Henry Bruman, a University of California geographer, had […]
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Ingredients 2 cups of whipping cream 1 cup milk (do not use low fat) 1 pinch of salt 1/2 teaspoons natural vanilla 1 cup of sugar 4 large eggs 2 large egg yolks 7 teaspoons sugar Position rack in center of a preheated 350 P. oven. Combine cream, milk,salt and vanilla. Bring to a simmer […]
Continue ReadingThis is Billy’s adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn husks, means that the tamales do not have to be unwrapped before eating and gives them another […]
Continue ReadingAt the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing sizzling on the grill. This is a good recipe for outdoor cooking, but may also be prepared in a skillet. Although the tequila was added […]
Continue ReadingSince pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and many many more. Ingredients 1 kilo (2.2 lbs) black or pinto beans 1 harge onion 1 head of garlic, whole, unpeeled 5 tablespoons of salt or to […]
Continue ReadingThis soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile. Place the chicken, onion, garlic, chiles, cilantro and salt […]
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Two years ago, I would’ve been leery about driving out of Mexico alone. Well, “everyone says” that the drive to Nogales (from Puerto Vallarta) is a drag: long, flat, boring, and nothing to see – something like, “straight roads and lots of desert.” As is the usual case with “the CV” (the Conventional Wisdom), it […]
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In rural Canada, I live close to the land and to a farming lifestyle that was once traditional. Therefore, when I’m in Mexico the countryside draws me to its peoples and traditions. It seemed natural to me to seek more information about the charro (cowboy), heir to Mexico’s charrería or equestrian tradition. The search led me to people on […]
Continue ReadingIn Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of both pork and chicken, plus the flavor and color of the red chiles, takes this pozole over-the-top. Ingredients: One recipe Basic White Pozole 1 4-pound […]
Continue ReadingA delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
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