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,…
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Restaurants & Food
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…
By Brooke Gazer for The Eye Magazine Originating in South Asia, the first mango trees arrived in Mexico via the Philippines, in 1779. At one time, China dominated world mango…
Summer fare: chocolate fudge pops. Too hot to cook? Try making these cool treats for summer weather Step away from the stove and make your own delicious, refreshing paletas By Janet…
Roasted weeping milk cap mushrooms in the Mixteca region of Oaxaca. UNAM BIOLOGY INSTITUTE Mushrooms not normally associated with Mexican cuisine but they’re common in rural, indigenous communities By Leigh…
But most of the apples found in Mexico are imported By Janet Blaser Published on Monday, June 1, 2020 I have to say that apples – reliably crisp, sweet/tart, juicy –…
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