As we settle into the crisp autumn months and adapt cooking techniques and ingredients to the change of seasons, it seems like a good time to look at the use of spices in the Mexican kitchen. Besides providing great depth of flavor, spices have both a warming and anti-inflammatory effect on the body, making them […]
Continue ReadingDecember has been a celebratory month in Mexico since pre-Hispanic times, when the winter solstice, one of the two most important holidays of the year (the other being the spring solstice) was celebrated by the Aztecs. After the Conquest, a new set of holidays came to be observed, always festive and always featuring traditional food […]
Continue ReadingJust as corn was called “the gift of the gods” in ancient Mesoamerica, the same phrase was used for rice in what is now Southeast Asia. In several Asian languages, the word for rice and food is the same, and rice was part of the creation myth of many Asian cultures, as corn was in […]
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Karen Hursh Graber Called simply (and fondly) “amarillo,” this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few moles that are excellent with beef. It can be served in a bowl with cooked vegetables, such as chayote, potatoes and green beans, or […]
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A common misconception about Mexican food is that it does not use many greens other than seasoning herbs such as cilantro and epazote. One reason for this is that foreigners or new arrivals to Mexico have usually been exposed only to the Mexican restaurant menus north of the border that, with the exception of those […]
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TACO ORIGINS TACO BASICS TACO STREET SMARTS TYPES OF TACOS PART TWO: NIGHTTIME TACOS One of the earliest and most common of Mexican foods to be exported and embraced north of the border, the taco is simply a tortilla wrapped around a filling. From the ground beef-filled hard shells of Taco Bell to the “mystery […]
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The beverages known in Mexico as aguas frescas are an inspired compliment to the rich melding of chiles, herbs and spices found in Mexican food. They act to counter-balance strong flavors and are always light, never cloying. Aguas frescas function somewhat like sorbets, in that they refresh the palate. Huge glass containers of these cooling drinks are found […]
Continue ReadingIf Michoacan is “the soul of Mexico,” as it has often been called, then its food is Mexico’s soul food, for few other places in the country can claim such a profound and long-lasting indigenous influence on their regional cuisine. This western state, part of the Bajio region located north and west of Mexico City, […]
Continue ReadingTomato-based noodle soup is one of the most common of all meal starters. This version goes a step beyond, incorporating Swiss chard for an added dimension of taste, texture and nutrition. Ingredients: 1 quart good chicken stock 2 roma tomatoes, roasted and peeled 1/2 white onion, peeled and chopped 2 cloves garlic, peeled 2 tablespoons […]
Continue ReadingSquash blossoms, in season at the same time, go well with poblano chiles. When removing the blossoms from the stems, be sure to remove the pistil as well. Ingredients 1 pound spaghetti 2 tablespoons olive oil 2 large cloves garlic, peeled and finely chopped 1/2 medium white onion, peeled and finely chopped 2 poblano chiles, […]
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