Archive for 'March,2012'

Poblano Peppers Stuffed with Beans, Chicken and Figs

Poblano Peppers Stuffed with Beans, Chicken and Figs

Flor the mayo beans are a variety native to Mexico that have been making its way into the U.S. market. They are delicious and were great with chicken and figs for these stuffed peppers. [...]

Wordless Wednesday – Seafood Quesadillas

Wordless Wednesday – Seafood Quesadillas

Part of the Eat Mexico Mezcal Tour [...]

A World of Tacos

A World of Tacos

In Mexico, taco is more than a simple dish. Taco is a verb (taquear literally means to taco), a way to eat. [...]

An Introduction to Beans

An Introduction to Beans

The word beans applies to edible seeds from several different plants. This series of articles will focus on the beans cultivated in Mesoamerica and other parts of the Americas, their importance for the diet of old [...]

Salsa Borracha

Salsa Borracha

Salsa borracha or drunken salsa is traditionally made with pasilla peppers and pulque. However, the pre-Hispanic drink can be substituted with beer. [...]

Wordless Wednesday – Chinampas

Wordless Wednesday – Chinampas

Last Saturday I went with a group of friends to a tour of las chinampas, floating gardens and farms, in Xochimilco. The tour is offered by De La Chinampa, a company that connects consumers with local [...]

Maize – A recap

Maize – A recap

Learning more about maize (corn) for the last several weeks has been an exciting journey for me. I hope my readers enjoyed it as well. [...]

Pozole and Mexico City’s Best Kept Secret

Pozole and Mexico City’s Best Kept Secret

Pozole is a ceremonial dish made with cacahuazintle corn and served with pork or chicken. It's a stew, or soup, that has been served in Mexico for thousands of years. [...]

Sin Maíz No Hay País

Sin Maíz No Hay País

Sin maiz no hay pais (whitout corn there is no country) is a campaign in Mexico that aims to educate people about the threats this crop, the most important for Mexican cuisine and culture, faces due [...]