The Cuisine of Hidalgo: Spanning Climates and Cultures

Over the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hidalgo, in north central Mexico, where a great deal of the countryside still resembles the beautiful Mexican calendar art of the […]

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Preserving the Fall harvest: Mexican pickles and vinaigrettes

In many places, including much of North America, fall marks the end of the growing season for several crops, including various fresh fruits and vegetables. Cooks often choose to can, freeze or otherwise preserve summer’s bounty at this time of year. Here in Mexico, there are several foods that are traditionally preserved by pickling, including […]

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Mexico’s grain of the gods: Cooking with amaranth

What food was considered so important to the diet of Mexico’s pre-Hispanic population that it was fashioned into images of the gods and eaten as communion? What food was outlawed during the conquest of Mexico, and the people of New Spain forbidden to cultivate or consume? And finally, Chicken in Mexican amaranth sauce: Pollo en amaranto […]

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The cuisine of Chiapas: Dining in Mexico’s last frontier

Although the mention of Chiapas frequently brings to mind images of masked revolutionaries and steamy jungles, Mexico’s southernmost state is a beautiful combination of mountains, plains and seacoast where tourism is once again flourishing as people rediscover the wonders of a region with deep pre-Hispanic routes. Long before the Europeans advanced into Chiapas from the […]

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