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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On June 28th, my latest publication, entitled “Popular Plates: Fiery Foods” will hit all the major newsstands in the U.S., including Barnes & Noble, Home Depot, Borders, Costco–all the big box stores. The publisher, Source Interlink Media is printing 200,000 copies, which is by far the largest print run of any of my publications. Essentially, …
“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 …
Tortillas, both corn and flour, have been the basis of Mexican and Southwestern cooking for centuries. No one knows precisely when the first corn tortillas were made from primitive corn called teosinte that was ground on stone metates, but from the archaeological record it was certainly many thousands of years ago. When the Spanish arrived …
By John Lloyd Stephens and Frederick Catherwood The next morning the juez [judge] came to say that the bogadores [rowers] were not ready, and could not go that day. The price which he named was about twice as much as the cura [priest] told us we ought to pay, besides possol (balls of mashed Indian …
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 …
In preparing and cooking their food, the Aztecs displayed their usual ingenuity, though many of their dishes were of a very simple character. Maize, or Indian corn, when in the milk, was eaten boiled; when dry, it was parched or roasted, though it usually came to table in the shape of tortillas, then, as now, …
“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 …