In recent years, “seasonal” has become a culinary buzzword, something seemingly new and novel in the U.S. and Canada, where just about anything is available at any time, no matter its origin or how far it must be shipped. In contrast, Mexican cooks have traditionally relied on local availability to determine what to buy and […]
Continue ReadingAlthough rainy weather is an unpleasant thought, if not anathema, to those hoping for a little summer vacation sun-and-fun, the rainy season is one of my favorite times of the year here in central Mexico. Perhaps this is because there is such a long dry spell that by the time the rains come, they are […]
Continue ReadingThe Mexican state of Morelos, although diminutive in size, boasts an impressively large cultural amalgam. Long before Europeans arrived and settled in Cuernavaca and Tepoztlan, now upscale resort areas, groups from many parts of Mexico found their way to this area of natural springs and a nearly perfect climate. The Olmec presence in Chalcatzingo in […]
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The phrase “Mexican beer” can bring to mind sipping an ice cold Corona on the beach, enjoying a michelada cocktail on a leafy plaza, or sharing the seasonal Noche Buena brew with friends during the winter holidays. In any case, the quality of Mexican beer is recognized and appreciated throughout the world. Fermented beverages have been made […]
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In Mexico, September is called el mes de la patria, the time when Independence is observed with a month-long celebration of Mexican identity, a significant part of which is the food. One of the most popular national dishes is chiles en nogada, a tri-colored culinary tribute to Mexico’s flag: green chiles, white walnut sauce and red pomegranate seeds. Invented […]
Continue ReadingDuring the winter months, Mexico’s varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfish — are at their finest and freshest. The seasonal bounty from the ocean coincides with the observance of Lent, a traditionally meatless time of year, and the demand […]
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Years ago, when we had more endurance for late-night fiestas, part of the next morning’s ritual was a visit to Martita, the “juice lady,” at her stand alongside the Cholula plaza. Her carrot and orange juice blend, with its bright taste and color, was an instant pick-me-up, providing potent boosts of vitamins A, C, and […]
Continue ReadingIn recent years, immigration has become a topic of intense focus, not only in the United States and Mexico, but worldwide. Although generally seen as a political question, there is no doubt that the movement of immigrants also falls into the cultural realm, of which cuisine is a significant part. Much of the history of […]
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The year was 1987, and the walk through the Cholula tianguis, or outdoor street market, was our first. In those days, we were unfamiliar with so much of the produce, and our comments that day on the “crazy looking Mexican broccoli” were directed at huazontle, a green having little to do with broccoli except the appearance of similar small […]
Continue ReadingYou 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 […]
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