By José C. Marmolejo The renewed interest in both Mexican and international gastronomy by the young, educated, and curious class of Mexicans has created the demand for a new market concept in Mexico City. While traditional markets in Mexico are hot, crowded, and smelly along with the ever-present threat of pickpockets and not exactly honest vendors, it takes the right …
Roberto Santibañez: The Chef Who Never Stops
Next project? A 300-seat restaurant in Washington, D.C. Buena suerte Roberto!
Maille Enters the Fiery Foods Arena
Try them as a garnish for cocktails, mixed in with fresh vegetables or add them to a cheese or charcuterie board…
A New Mexico Chile Pepper License Plate?
The House Transportation and Public Works Committee recently voted favorably on the legislation…
Finally, a Chile Pepper-Flavored Cider
The balanced heat in this cider comes from a perfect combination of habaneros, jalapeños and most importantly Hatch chiles…
Capsaicin Kills Breast Cancer Cells
Capsaicin causes breast cancer to commit “cell suicide”….
Hot News
Barbecue and spicy food news hibernates in the winter. You can still find it, but there hasn’t been enough weirdness occurring in either world recently to warrant a Hot News post from me. Until this week. Read on.