Descending from the mountains, the original (non-toll) Pátzcuaro-Uruapan highway enters avocado-growing country at Tingambato. South of the present-day village of Tingambato is the major archaeological site of Tinganio, one of the few sites in Western Mexico where there are genuine pyramids. The site was excavated in 1978 and 1979 by one of Mexico’s top archaeologists, […]
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José de Jesús es un joven moreno que viste botas vaqueras y sombrero tejano. Llega a Santa Ana de Guadalupe en una camioneta con placas de los Estados Unidos. Viene desde Colorado para saludar al santo. Click here if you prefer to read this article in English “Un amigo y yo nos fuimos de Jalos […]
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I read cookbooks the way some people devour novels, not with the casual perusal of, say, a newspaper or a magazine, but with the curl-up-and-dig-in enjoyment of die hard mystery or romance fans. Many, though not all, of the cookbooks I’ve read in the last 25 years or so are Mexican, and my favorites are […]
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The material splendor of the Maya culture is appreciated, more than in any other field, in the architecture and ornamentation of their cities. These city-states were the center of power for the king-priests who administered the obedience, the tribute and the manpower of the people who believed in them. Many Maya cities and ceremonial centres […]
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Walnuts, used famously in the classic chiles en nogada, are grown in central Mexico. This soup is reminiscent of the nogada sauce and looks nice garnished with a sprinkling of chopped fresh parsley and, if available, pomegranate seeds. It is important that a good homemade stock is used. Ingredients: 4 tablespoons butter 4 tablespoons flour 8 cups good, homemade […]
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This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients 2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available 1 cup rice, washed until water runs clear and left in a strainer to dry 1 6 inch […]
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A lightly dressed summer salad, Mexican beet and mango salad is good with grilled chicken or fish. Make sure to use mangos that are not overripe, so that they keep their shape when cubed. Ingredients 4 large beets, steamed or roasted, peeled and cut into ½ inch cubes 2 firm, ripe mangos, peeled and cut into ½ […]
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The September 13, 1847 capture of Chapultepec Castle by U.S. Marines made a paragraph in a MexConnect listing of significant events by geographer, historian and all-around good guy Tony Burton. This was war. Fighting had reached Mexico City. Men were dying. Generals surrendered but there were numerous acts of bravery, including the celebrated stand by […]
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A light dessert or a refreshing palate cleanser, this uses one of the most popular herbs in Mexico, but it also goes well with Thai food, with which Mexican cuisine has several ingredients in common. Ingredients 1 cup fresh spearmint leaves (hierbabuena) washed 3 cups water ¾ cups sugar Juice of ½ fresh lime (or […]
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If Mexico calls to you with its old-world beauty, its bloody but glorious history, its rich culture and the profound pride and love of life that is reflected in the faces of its people, then like me, you will never tire of searching out the country’s endless natural treasures. From the cathedrals of power to […]
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