Latest Articles

Baked Figs in Rompope Sauce
By: Ben - 05 April 2012 - 11 Comments

A very simple, but delicious dessert that uses rompope, Mexican eggnog with rum. [...]

The Ice Cream Fair and Grilled Nopales
By: Ben - 04 April 2012 - 9 Comments

The ice cream fair is held in Plaza Quirino Mendoza in Tulyehualco, part of the Xochimilco borough, from March 30th to April 10th, 2012. [...]

Poblano Peppers Stuffed with Beans, Chicken and Figs
By: Ben - 30 March 2012 - 11 Comments

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
By: Ben - 28 March 2012 - 12 Comments

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

A World of Tacos
By: Ben - 27 March 2012 - 20 Comments

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
By: Ben - 21 March 2012 - 13 Comments

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 [...]

Salsa Borracha
By: Ben - 17 March 2012 - 15 Comments

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
By: Ben - 14 March 2012 - 7 Comments

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 [...]

Maize – A recap
By: Ben - 09 March 2012 - 7 Comments

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
By: Ben - 08 March 2012 - 12 Comments

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. [...]

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