By Janet Blaser For Mexico News Daily The first time I encountered atole was in the days between Christmas and New Year’s, at a stand outside a busy department store…
Category:
Restaurants & Food
By Janet Blaser For Mexico News Daily Like many other so-called superfoods we’re just “discovering,” amaranth has a long and storied history. The Aztecs cultivated it thousands of years ago…
By Janet Blaser For Mexico News Daily There are a good number of edible wild mushrooms native to Mexico, found mostly in the cooler mountainous regions of Oaxaca, Mexico, Morelos,…
By Janet Blaser for Mexico News Daily Unfettered by complex rules and regulations, Mexico’s street food scene is an integral part of the culinary culture and flourishes in every corner…
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…
By Deborah Van Hoewyk for The Eye Magazine Just waiting for a chance to sink your beach chair into the hot sand, peer out at the blue, blue ocean,…
By Alvin Starkman, M.A., J.D. for The Eye Magazine The state of Oaxaca is acclaimed for its gastronomic greatness, boasting some of the most distinct and delectable cuisine in all…
By Janet Blaser Published on Saturday, October 9, 2021 For Mexico News Daily The prickly pear cactus is an integral part of Mexico’s long history; it’s part of the Mexican flag,…
Mezcal, one of Mexico’s most ancient libations, is a lesser-known alcoholic beverage gaining attention in recent years. If you’re not familiar with it, surely you know tequila, Mexico’s most potent…
The first days of January always pose a challenge to bakers in Mexico as they face multiple orders for rosca de reyes, a traditional sweet bread eaten on Kings’ Day, January…
Newer Posts
