Mexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them. This uniquely flavored sweet is popular in many other countries as well, and, along with flan and rompope, one of the more widely known Mexican dessert and beverage offerings. For centuries, however, […]
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Recently, when a friend here in Cholula went up to Cuetzalan, in the Sierra of Puebla, I asked him to bring back some allspice, which proliferates there on evergreen trees that produce fat, fragrant berries. An indispensable ingredient in several adobos (the seasoning pastes used on meat, fish and fowl) and on many regional pipians (the seed-based […]
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 […]
Continue ReadingDuring the fall, when the weather changes, so do our culinary aspirations. Cooler temperatures inspire techniques like roasting, baking, braising, and a lot less outdoor cooking in most parts of the Northern Hemisphere. Mexico, while part of this hemisphere, is far enough south to have the benefit of the southern migration of wildfowl. Several wildfowl […]
Continue ReadingOne of the most interesting aspects of writing about Mexican food is its history, which spans at least five centuries and reflects the cultural and social influences of both the pre-Hispanic Mesoamerican people and those who came later from other continents. While researching Mexican cuisine is rewarding, once in a while the reader comes upon […]
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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 […]
Continue ReadingEsta salsa se originó en Huatusco, en el norte de la parte central de Veracruz. Los chiles comapeños son unos chiles secos, pequeños y rojos que abundan en ésta región. Los puede sustituir con chile de árbol, pero recomiendo que los use en menor cantidad ya que los chiles de árbol son más picantes. Si […]
Continue ReadingLas montañas del norte de Puebla y Veracruz están bendecidas con abundantes pescados de agua dulce. La combinacion de pescado y pipián es poco común pero muy deliciosa, y cualquier pescado blanco de carne firme puede ser utilizado para esta receta. La cantidad de semillas de chile va de acuerdo con su gusto individual. Ingredientes […]
Continue Reading¿Está sufriendo por esos kilitos extras después de las fiestas decembrinas? ¿Piensa en cambiar el guacamole y los totopos por requesón y palitos de apio? Antes de que lo haga, considere las múltiples formas de preparar los platillos mexicanos de manera saludable y baja en calorías. Muchas personas, especialmente aquellas que asocian la cocina mexicana […]
Continue ReadingDe Cholula a Chicago, los entusiasta de tacos en todas partes saben que cualquier taquería que se llama “poblana,” tendrá tacos árabes en el menú. Éstos consisten en carne asada en un asador vertical, servida en una tortilla gruesa similar al pan pita que se llama pan árabe. Es un claro ejemplo de la fusión […]
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