Pork in Green Pipian: Puerco en Pipián Verde

After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Made with vegetable broth instead of meat or poultry broth, pipián verde makes a good vegetarian dish. Cut into large chunks and cooked in broth or roasted in the […]

Continue Reading

Did You Know? The Mexican Wave and unruly mobs

Defined as “a rippling wave effect that passes right around a stadium full of spectators, achieved when all the spectators in turn stand up with their arms raised and then sit down again with their arms lowered” (Chambers 21st Century Dictionary), the Mexican wave or La Ola is a cooperative, coordinated and spectacular sight that gained popularity […]

Continue Reading
Aztec calendar stone

Mysteries of the Fifth Sun: the Aztec Calendar

-Valley of Anahuac, New Year’s Eve, 1507. Tenochtitlán, the great island city, capital of the Mexica empire, lies cloaked in darkness. An eerie silence pervades the vast ceremonial center — the Teocalli or Templo Mayor — spreading out over Moctezuma’s splendid palace, with its botanical gardens and well-stocked zoo, across the market places, canals, aqueducts, and within each of […]

Continue Reading

Dining in the DF: food and drink in Mexico’s capital

Last month’s column focused on the gastronomy of the Estado de Mexico, the state that nearly surrounds Mexico’s capital. This month, we’ll take a look at the myriad dining experiences to be had in the capital itself, Mexico City, commonly known as “el D.F.”, short for Distrito Federal. The city has been a center of migration […]

Continue Reading