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Karen Hursh Graber: Menu & Kitchen Consulting, Food Research, Cooking Classes & Mexican Cuisine Presentations

July 27, 2020August 21, 2020 Tony239602 Comments

The fields of Menu Consulting and Food Research/Writing have, in recent years, expanded to include information on culinary traditions and ingredients on an international scale. Economic globalization, the Internet, a newly-discovered pride in ethnic and indigenous roots – all have contributed to the groundswell of interchange in areas as diverse as hotel/restaurant management and culinary […]

The Mexican Kitchen, A Taste For All Seasons

July 27, 2020June 1, 2021 Tony2924Leave a Comment

Step into the Mexican Kitchen with Karen Hursh Graber, MexConnect’s monthly food columnist, for a look at the methods, materials, and ingredients that have characterized Mexico’s rich and varied dishes for hundreds of years. From pre-Hispanic times, through the Spanish colonial period, and up to the current, exciting era of nouvelle Mexican culinary innovations, this […]

The Mexican kitchen: a taste for all seasons

July 27, 2020June 1, 2021 Tony4628Leave a Comment

One of the most fascinating aspects of exploring the cuisine of another country is the process of becoming acquianted with the history, customs and traditions that are an intrinsic part of the cultural landscape of cooking and eating. In Mexico, festivals, rituals and personal commemorations are all important events in terms of celebrating with food […]

Beans, a staple in the Mexican kitchen: Frijoles

July 27, 2020November 7, 2021 Tony2872Leave a Comment

Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and many many more. Ingredients 1 kilo (2.2 lbs) black or pinto beans 1 harge onion 1 head of garlic, whole, unpeeled 5 tablespoons of salt or to […]

The Mexican Kitchen, Heart Of The Home: Part 2 – Cooking Techniques

July 24, 2020June 3, 2021 Tony4104Leave a Comment

Last month, the first part of this look at the Mexican kitchen focused on traditional utensils, primarily developed for the grinding and cooking of the Mesoamerican staple, corn. The modern appliances that perform the same basic functions were also described. This month, some essential techniques for the preparation of traditional Mexican dishes will be examined. […]

Early Fusion Food: Inside A Colonial Mexican Kitchen

July 14, 2020May 31, 2021 Tony7211Leave a Comment

One of the rewarding aspects of investigating the history and evolution of Mexico’s rich and varied cuisine is the availability of authentic sources. The Spanish chroniclers took painstaking notes on nearly every aspect of indigenous life upon their arrival, including food and cooking techniques, and continued, after the Conquest, to keep household journals, diaries and […]

An interview with Karen Hursh Graber

July 14, 2020July 14, 2020 Tony1919Leave a Comment

You can find Karen Hursh Graber’s contributions in many places in MexConnect. She’s a regular contributor with her monthly cooking column, “The Mexican Kitchen”. She also contributes to the food department, “The Cuisines of Mexico”. And she also assists with the web-site’s Food Forum. Here, Kitty, (as she’s known to her friends) came out of […]

The Mexican Kitchen, Heart Of The Home: Part I – Cooking Equipment, Modern And Traditional

June 10, 2020 Tony6353Leave a Comment

Although I have had the privilege of working with many fine chefs and cooking teachers here in Mexico, my favorite culinary experiences have been with home cooks in their own kitchens. From humble outdoor kitchens in the Sierra, where all cooking is still done over an open fire, to state-of-the-art cooking centers in upscale homes, […]

Refried beans: Frijoles refritos (Mexican Kitchen)

June 3, 2020August 23, 2020 Tony2321Leave a Comment

Ingredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles Güeros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins begins to blister and the chiles become slightly cooked. Heat a heavy pan or skillet over high heat until […]

Los Tamales: Five Hundred Years at the Heart of the Fiesta

August 24, 2021November 24, 2021 Tony9613Leave a Comment

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-day tribute to the Virgin of Guadalupe, and continuing through until January 6, Three Kings Day, there is non-stop celebration. In addition […]

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