Latest News on Mexican Food, Grocery Brands, Authentic Recipes and Culture from Mexico.
Latest News on Mexican Food, Grocery Brands, Authentic Recipes and Culture from Mexico.
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The New Digital Magazine You’ve Been Burning For! And yes, I’m the publisher and really hope you like it. To read the first issue FREE, click here and fill out the short form. We’ll email you your username and password in about 24 hours. The promo code is FF Show. To subscribe, click here to …
The 23rd annual show, beloved by foodies in the Southwest and elsewhere, takes place at the lovely Sandia Resort and Casino at the Tramway exit of I-25 north of Albuquerque. For the fifth year in a row, the show is sold out of exhibitor space. This year, we have a record number of trade buyers …
My definition of the American Southwest is southwestern Texas, New Mexico, and Arizona–those areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for a unique cuisine–dating to prehistory–that continues to evolve. We often think of Southwestern cuisine as imported from Mexico, but …
My wife Mary Jane and I are joining our friends Bill and Roberta for a week at their house in Cabo San Lucas at the bottom of Baja California. Of course, I will have a complete report when I return, but before I leave I wanted to give you a preview of what’s to come. …
“Mexico City, 1910. Elegant Mexicans eat in French. They prefer the crêpe to its poor relation of native birth, the corn tortilla. Oeufs en cocotte to the humble huevos rancheros. They find béchamel sauce more worthy than guacamole, that delicious but excessively indigenous mixture of avocados, tomatoes, and chile. Faced with foreign peppers or Mexican …
The owner of this famous hacienda is a Creole, named Don Juan de Moncada. From the hacienda he takes the title of Marques. Previous to the revolution, he was considered among the richest of the landed proprietaries of Mexico, and in the year 1810 actually possessed in his own mansion six millions of dollars. The …
“The Mexicans seem to have stomachs made from leather judging from the way they endure excessive drinking, smoking (both men and women indulging in both), and the amount of chile they use. This chile is similar to our pepper. I know that it is awfully hot stuff and must be very injurious to the mucous …
“Just at sunset we came to the two houses which comprised Carnöe*, and were hospitably taken in by the poor Mexican at the second. I shall always remember Ramón Arrera, the first Mexican in whose house I began to understand the universal hospitality of these simple folk — both for his courtesy and for a …
In Mexico today, cooks who specialize in moles are termed moleros, and they even have their own competition, the Feria Nacionál del Mole, National Mole Fair, held every year in October at the town of San Pedro Atocpan, just south of Mexico City. At the fair, thousands of people sample hundreds different moles created by …
Creating a Cuisine The arrival of the Spanish in Mexico had a profound effect on the cuisine of the country as the ingredients the explorers brought with them soon transformed the eating habits of the Indians. However, the Aztecs and their descendants did not give up their beloved staples such as chiles, corn, and chocolate; …