“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 […]
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Having written a bit about chia some years back, as part of an article on the use of seeds in Mexican cooking, I was not surprised to learn that chia seeds have been lauded as the new superfood of 2013. Nutritionally dense, chia seeds are loaded with antioxidents, fiber, protein, and omega-3 fatty acids. They […]
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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 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 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 […]
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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Artichoke season has arrived in Central Mexico, the time of year known locally as the temporada de calor, or hot season. By the standards of most other places, it really would not be called “hot,” but at 7000 or so feet, it doesn’t usually get much hotter. And the arrival of this Spring weather means artichoke […]
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 […]
Continue ReadingAlthough the season for outdoor grilling has just begun north of the border, here in Mexico grilling is done nearly year-round. Whenever our family and next-door neighbors in Cholula had a Sunday free of other events, someone would inevitably suggest having a parillada – building a fire and preparing a whole meal on the grill. Derived from […]
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Food writers are constantly keeping up with the latest culinary trends and, although the buzz words “gluten free” are not new, the number of cookbooks, food columns, and even entire websites devoted to gluten-free diets during 2011 was impressive. And they continue to appear; every day another gluten free cake mix or pasta makes its […]
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