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, […]
Continue ReadingBefore starting out on this route, it is important to understand that the Meseta Purepecha is 100% rural, that unique artistic treasures of Mexico have been preserved, and that there is little tourist infrastructure. For an unforgettable vacation and an even better guide to Michoacán, please ask for the pamphlets and maps of the Uruapan […]
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 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 […]
Continue Reading
Rompope, or “Mexican eggnog,” is one version of the many combinations of egg, milk, sugar and spirits that are traditionally used to toast the winter holidays in Europe and the Americas. English eggnog, a descendent of the milk and sherry combination called posset, German biersuppe made with beer, Puerto Rican coquito made with coconut milk, Peruvian biblia con pisco made with pisco brandy, and […]
Continue Reading
Cogan’s Reviews The title of this travel book sounds a bit odd to us now. But the question of whether Baja California was an island was in doubt for a very long time. In fact, as late as 1737, a map was drawn by a German Jesuit that showed the peninsula as an island. Now, […]
Continue Reading
Cogan’s Reviews A Mexico book by Carlos Fuentes Here’s Fuentes at it again, publishing short stories and novellas under a single title and trying to interlink them into a cohesive whole as he tried to do in The Crystal Frontier. The connection here is the orange tree, the symbol of Spain. “Could any image verify […]
Continue Reading
Cogan’s Reviews This is an odd volume. I originally bought it because it advertises itself as “a gathering of some of the best travel writing ever” about Mexico. However, you quickly find as you dip into it that not all the articles are about travel. Also, very few of them have been written in recent […]
Continue Reading