Celia Florián sums up Oaxacan cuisine with the words mole, corn and mezcal. But the cuisine and the culture behind it are a complicated tapestry of local and seasonal ingredients…
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Restaurants & Food
I live in a rustic community called Pinar de la Venta, located at the edge of the huge Primavera Forest next to the city of Guadalajara. For years my friends…
By Alvin Starkman, M.A., J.D for The Eye Magazine When I read about the Year of the Ox, it reminded me of the resourcefulness and ingenuity of the hardworking…
By Marcia Chaiken and Jan Chaiken for The Eye Magazine The United States in the mid-20th century was not a place where children developed a palate for cheese. Our families’…
By Marcia Chaiken for The Eye Magazine Tamales, in addition to being among the most delicious Mexican treats, are a bridge between two holidays and two cultures. On January 6,…
By Brooke Grazer for The Eye Magazine December is the month that many of us associate with exchanging gifts, so I thought it would be a good time to remember…
Pulque vendor Patricio González drinks a glass at lunch and another at dinner. ‘It cleans the lungs.’ One vendor says it cures gastritis and other stomach problems By Joseph Sorrentino Published…
A Dirty Horchata is made with coffee. For the writer, drinking horchata for the first time was love at first taste By Janet Blaser Published on Monday, June 22, 2020 I…
Mexican wineries are having a banner year in terms of international competitions: so far in 2020, 74 wines have won awards at three international events. At the Concours Mondial de Bruxelles, which…
Traditional gastronomy will once again praise the name of Yucatán worldwide, thanks to the participation of Rosalía Chay Chuc , a traditional Mayan cook, in the making of a special documentary on Netflix. And it…
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