Part Four Of The Central High Plains, Tlaxcala by Charles E. Moritzky

I have been receiving a number of letters from people who have an interest in pre-Columbian Mexico and therefore this article will be mostly about my explorations in the vicinity of Tlaxco. Tlaxco is a... read more

exploring-tourism historical-sites perspectives Tlaxco, Tlaxcala

Part Three Of The Central High Plains, Tlaxcala - The City by Charles E. Moritzky

The Plaza de la Constitution is the main plaza or zocalo. Its grounds are well landscaped with large old shade trees, flowers, park benches, decorative green cast lampposts and several fountains. In th... read more

exploring-tourism perspectives Tlaxco, Tlaxcala

Zapotitlan (Land Of The Vultures) by Charles E. Moritzky

Vidal is my brother-in-law. He and Areceli, his wife, both teach at a rural school where Vidal also is the director. He is a nice guy. He smiles a lot, is generous, and it seems when anyone needs help,... read more

exploring-tourism perspectives Tlaxcala

Setas con Epazote by Karen Hursh Graber

Setas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and ... read more

vegetables vegetarian side-dishes Tlaxcala

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero by Karen Hursh Graber

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl... read more

vegetables meat main-dishes salsas Puebla Tlaxcala Hidalgo

Codillo Aquiahuac by Karen Hursh Graber

Codillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most ... read more

vegetables pork main-dishes Tlaxcala

The cuisine of Tlaxcala: food and tradition in central Mexico by Karen Hursh Graber

Tiny Tlaxcala may be Mexico's smallest state but it is one of the most quintessentially Mexican in its traditions, especially in the realm of cuisine. The same artistic flair with which the people of t... read more

cuisines fiestas-traditions food index-page Tlaxcala

Mushrooms in Vinaigrette: Hongos en Escabeche by Karen Hursh Graber

Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre... read more

vegetables vegetarian spices side-dishes Tlaxcala

Stalking The Wild Mushroom: An Ancient Mexican Culinary Tradition by Karen Hursh Graber

One of the standard pieces of advice found in books and magazines on diet and nutrition is to "eat what's in season." Here in Mexico, that advice is easy to follow, simply because the available produce... read more

food Tlaxcala

A Traditional Mexican Cooking School: An Interview with Recipes by Karen Hursh Graber

September is back-to-school time, so what more fitting topic for this month's Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the ava... read more

food Tlaxcala

Harvest cornpatch soup: Sopa de milpa by Karen Hursh Graber

Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl... read more

vegetables main-dishes soups rice-and-grains Tlaxcala