One of the most fascinating aspects of adjusting to life in another country is exploring the cultural landscape of cooking and eating. In Mexico, food is an intrinsic part of festivals, rituals, and personal commemorations, but the daily meals are the focal points around which everyday life revolves. Mealtimes, especially comida — the main meal of […]
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With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets. An ingredient in Thai and Indian recipes, they are used in Mexico to make aguas and dulces de tamarindo: tamarind drinks and candies. The pods of the tamarind tree, which was brought to Mexico from India, contain large seeds surrounded by a […]
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What a special and grand celebration Mothers Day in this beautiful country called Mexico! The beach, restaurants and streets are overflowing with families celebrating Mothers Day. The local stores area packed with colourful flowers, especially roses. I wonder where they get the roses and how expensive they must be for those families on a limited […]
Continue ReadingA friend in Puebla recently arrived at a party with a handful of pamphlets on a symposium dedicated to the topic of aphrodisiac foods. While this largely conservative central Mexican city is not the first place one would imagine such a conference being held, it turns out that this event has taken place for a […]
Continue ReadingDried hibiscus flowers, known in Mexico as jamaica (pronounced “ha-ma-ike-ah”, rather than like the name of the Carribbean island country) have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. With the advent of interest in south-of-the-border cuisine, hibiscus flowers are now sold in bulk in […]
Continue ReadingThis simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry. 4 eggs, separated ¼ cup flour 1 quart milk ¾ cup sugar pinch salt cinnamon or nutmeg for sprinkling on top In a bowl, combine the egg yolks, flour and […]
Continue ReadingIf you live in or visit Oaxaca, by all means buy some pasilla de oaxaca chiles, sometimes called chile mixe. These have a much different taste from regular pasilla chiles. Although in the Mixe, this chile paste is eaten as-is, spread on large, crispy tortillas, it is a good seasoning paste. Make a batch of it to use as […]
Continue Reading“The pineapple,” wrote Fernandez de Oviedo in the 16th century, “appeals to every sense but that of hearing.” This chief steward to the royal family of Spain may seem, from a 21st century point of view, somewhat extravagant in his praise of the fruit, but history tells us that the American native Ananas comosus, a member of […]
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Having written a bit about chia some years back, as part of an article on the use of seeds in Mexican cooking, I was not surprised to learn that chia seeds have been lauded as the new superfood of 2013. Nutritionally dense, chia seeds are loaded with antioxidents, fiber, protein, and omega-3 fatty acids. They […]
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Years ago, when we had more endurance for late-night fiestas, part of the next morning’s ritual was a visit to Martita, the “juice lady,” at her stand alongside the Cholula plaza. Her carrot and orange juice blend, with its bright taste and color, was an instant pick-me-up, providing potent boosts of vitamins A, C, and […]
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