Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut.
This South American Ají Molido paste can be used as a substitute whenever fresh chiles are called for.
Few dishes are as delicious and easier to make than Aguachiles. I was introduced to them by my daughter Natalia while on a winter vacation in Nayarit.
The C. baccatum species, familiarly termed aji throughout South America, originated in either Bolivia or Peru and was probably domesticated in Peru about 2,500 b .c .
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.
What can you do with avocado? Better question: what can’t you do with avocado? As I’m sure you know, the avocado is now one of the most popular foods around.
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