Mexican winemakers bring home 18 medals
Six gold medals won at the Brussels World Wine Competition Source: Mexico News Daily | Saturday, May 27, 2017 Mexican wineries submitted 18 wines to the Brussels World Wine Competition and came home with 18 medals, six...
Avocado growers not sweating over NAFTA
Avocado exports generated a trade surplus of US $2 billion last year SOURCE: Mexico News Daily If there is one sector of the Mexican economy that’s not worried about a renegotiation of the North American Free Trade Agreement, or NAFTA, it’s the avocado industry. The fruit, also known as “green gold,” has become a huge...
Chiles: The definitive spice of Mexico
One of the most frequent flavorings in cuisines as diverse as Indian, Chinese, Moroccan, Hungarian and Mexican is the chile or chili. Some believe that it is perhaps the most commonly used spice in the world. The chile pepper is native to Central and South America. Research into its origins suggests that chile peppers...
Mexican Cuisine: Over Five Centuries in the Making
Mexican cuisine is one of the best known and loved the world over, and for a reason, its flavors, sometimes robust and varied and sometimes mild and subtle, always have a haunting, mysterious quality that hints at the range of spices, herbs and condiments that it uses. Mexican food can be delightfully different from the...
The Mexican Wine Oasis
Parras de la Fuente
It is not a mirage! After having crossed a long desert there appears a miraculous oasis… In this valley of fertile land crystalline springs abound. The Parras valley is a verdant space in which one forgets that they are surrounded by the semi-desert region of Coahuila. In addition to its water reserve, the Parras valley’s...
Dulce
Desserts in the Latin American Tradition
Excerpts from the book , by Joseluis Flores, with Laura Zimmerman Maye: Cajeta Cajeta is a goat’s milk caramel similar to dulce de leche (cow’s milk-caramel originally from Argentina) or manjar blanco (what they call dulce de leche in Peru). In Mexico, it is traditionally sold in small, thin wooden boxes, or cajas, on the...
The Mexican Wine Oasis
It is not a mirage! After having crossed a long desert there appears a miraculous oasis… In this valley of fertile land crystalline springs abound. The Parras valley is a verdant space in which one forgets that they are surrounded by the semi-desert region of Coahuila. In addition to its water reserve, the Parras valley’s...
The Taste of Mexico – Chocolate
THE DIVINE DECADENCE Cocoa is a complex blend of over a hundred flavor components. Among the great pleasures of Pre- Hispanic Mexico, nothing could compare to a jicara ( a mug made from a hollowed dried fruit or guaje) of frothy hot chocolate, which for the Aztecs was the symbol of hospitality and wealth. Cocoa...
Aguas Frescas
Mexican Style Soft Drinks
Beat the summer heat with these refreshing and healthy Mexican fruit drinks. Soft drinks are a main culprit in the rise of obesity and a major contributor to the plastic waste in our world, so we should be concerned about our intake of these drinks. Some soft drinks in Mexico contain real cane sugar instead...
Recipes: Horchata
Mexican Rice Milk
Here are two delicious recipes for horchata. The first is a more traditional recipe, the second is a non-dairy version. Enjoy! Agua de horchata 1 cup raw rice 1 ½ cup hot water 1 whole piece of Mexican cinnamon about 4 inches long (or to taste) 2 tsp pure vanilla extract 3 cups skim milk...
La Cocina Mexicana
Tools for the Mexican Foodie
When I first stepped foot into my new, fully equipped kitchen in Mexico, I found myself wondering “what the heck is this stuff?” – a surprise for me, having years of experience working in kitchens. After living in Mexico and serving Mexican- international fusion food, I’ve come to love these Mexican tools. For anyone interested...
Recipe: Roasted Salsa Verde made in the molcajete
Ingredients: 7-10 tomatillos, rinsed. Keep the husks on (but if you bought them with the husks off, it’s ok too) 1-2 jalapeños 1 clove garlic salt, to taste Directions: Roast the tomatillos and chiles. This can be done stove-top, using a comal or griddle, or in the oven. When the tomatillo husks are blackened...
