The Cooking School At Zihuatanejo by Daniel Kennedy
The story is related to us by Jeff Farrell who, with his wife, Mia, purchases a property high above the rooftops of Zijhuatanejo, overlooking the famed Playa de la Ropa beach with the Pacific Ocean beyond. They fulfill an ambition and turn the place into a restaurant, Casa Blue. And it's not your ordinary everyday restaurant. This is a cooking school where you can join other diners around the cooking island and help prepare your meal under the tutelage of Jeff and Mia.
read more
When the Church Said "No" to Chocolate
Chocolate, that perennial favorite, has been accused of being sinfully delicious, overly fattening, and the precursor to teenage complexion problems. Its history is intertwined with religion, and at on...
read more
The cuisine of Nayarit
The following is a quick guide to the cuisine of Nayarit. This guide was discovered by Conner and adapted from the original Spanish version by Camille. There are several foods listed for which there ar...
read more
A Mother's Day breakfast, Mexican style: Día de las Madres
Here in Mexico, the month of May brings many holidays: Workers' Day (3rd), Cinco de Mayo (5th), Teachers' Day (15th), and the day set aside to honor Mamá, Mother's Day, always cele...
read more
The Cuisine Of Colima: Tropical Delights From Mexico's Pacific Coast
Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean's bounty of fresh seafood, and the typ...
read more
Winter Sunshine: Mexican Ways with Citrus
As Mother Nature assaults the Northern climates with chill winds, sleet and snow, northerners can take comfort from the fact that she has thoughtfully provided the season's bounty of citrus fruit from ...
read more
From The Halls of Moctezuma: Cooking with Leaves
One of the earliest food preparation techniques in many parts of the world was wrapping food in leaves and cooking it over an open fire, usually either steamed or roasted. In some instances, the food w...
read more
The Cuisines of Northern Mexico: La Cocina Norteña
Living in southern Mexico and making frequent trips to visit family and friends north of the border, we have taken many different routes to the frontera. From Tamaulipas, which connects the trop...
read more
The Chiles Of Summer - Pick A Peck Of Poblanos
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 ...
read more
Immigrant Cooking In Mexico - Part Two: The Italians of Chipilo
The previous column on immigrant cooking in Mexico dealt with the Mennonites of Chihuahua, a group that brought Northern and Eastern European culinary traditions to their new country. A far diff...
read more
Mexican culinary herbs - Las Hierbas de la Cocina: Part 2
Last month's column contained a list of Mexican culinary herbs - some as well-known as cilantro, and others a bit more esoteric - and their uses. This month's column contains recipes usin...
read more
Los Tamales: Five Hundred Years at the Heart of the Fiesta
Mexico is the land of fiestas, and never more than during the month of December, when the feasts are so many that they overlap by several days. Starting on December 3, the beginning of the nine-...
read more
The Cuisine of Chiapas: Dining in Mexico's Last Frontier
Although the mention of Chiapas frequently brings to mind images of masked revolutionaries and steamy jungles, Mexico's southernmost state is a beautiful combination of mountains, plains and seacoast w...
read more
Mexican Cookbooks: A Holiday Wish List
Although many of the recipes I try come from friends, market salespeople, food stand cooks and restaurant chefs in many parts of Mexico, there is nothing like a good cookbook for inspiration, especiall...
read more
The Cuisine Of Veracruz: A Tasty Blend Of Cultures
Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the e...
read more
Wrap It Up: A Guide To Mexican Street Tacos - Part 2: Nighttime Tacos
TACOS AL PASTOR
TACOS DE CARNITAS
TACOS AL CARBÓN
TACOS DE FRITANGAS
TACOS DE CA...
read more
Rice: The Gift Of The Other Gods
Just 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 sam...
read more
Wrap It Up: A Guide To Mexican Street Tacos - Part I
TACO ORIGINS
TACO BASICS
TACO STREET SMARTS
TYPES OF TACOS
PART TWO: NIGHTTIME TA...
read more
Campeche: Cocktails and Seafood in a Pirates' Paradise
Picture a small tropical city nestled up against sparkling coastal waters, surrounded by fortress walls, complete with drawbridges and moats to keep out invading buccaneers. Where, in the twenty-first ...
read more
The Food of Semana Santa: A Seasonal Celebration of Popular Cuisine
Semana Santa - Holy Week - is the observance of a solemn religious occasion, the mood in most of Mexico during this time is far from solemn. With the exception of the Good Friday reenactments - passion...
read more
Demystifying Mole, México's National Dish
Although Cinco de Mayo, the May 5th holiday commemorating the 1862 Battle of Puebla, is celebrated with much more fervor by Mexicans living in the United States than in México, one exception is...
read more
Regional Cuisines Of Guerrero: From Beaches to Mountains
This seems like a good time of year to talk about the culinary specialties of Guerrero, the Mexican state whose coastline is home to some of the country's most popular winter resorts, including Acapulc...
read more
From New Spain To Nouvelle Cuisine: Pasta Mexicana
As anyone who has ever eaten a comida corrida - the "daily special" at restaurants in Mexico - knows, the course called sopa seca will either be a plate of rice or some shape of pasta wit...
read more
Food For Valentine's Day: Mexican Native Aphrodisiacs
A 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 fi...
read more
Exotic summer refreshment: a guide to Mexico's tropical fruit
Mexico is blessed with an abundance of fresh tropical fruit. Beautifully arranged platters of fruit are served in restaurants, and disposable cups or bags of fruit on street corners. No matter how humble the setting, these street-corner offerings are always cut into attractively uniform strips or wedges and served with a squeeze of fresh lime juice and powdered chile if desired.
read more
