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Burn! A New Digital Magazine

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 …


A Taste of My Forthcoming Book

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 …


Cabo Here We Come!

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.  …


French-Mexican Chiles en Nogada

“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 …


Feria Nacionál del Mole

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 …


The Soul of the Mexicans, Part 3

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; …

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