The Milpa could bring us closer to those dreams and that’s why we prepared a “how to” simple method—adapted to the US and Canada—to make a Milpa at home.
There is one scientific discovery that I consider amazing: the collaboration between legumes and other plant families.
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.
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
The Mayan empire flourished for more than 2,000 years. During that time, they developed a body of knowledge encompassing many fields such as astronomy, mathematics, medicine, and architecture. Gastronomy was no exception; they created a sophisticated cuisine based on a wide variety of ingredients found in rich ecosystems in the jungles of the Yucatán Peninsula and what it is today Guatemala, Belize, El Salvador, and Honduras.
The word quelite comes from the Náhuatl term quilitl which means “edible weed” and they have been known and consumed by all Mesoamerican civilizations for countless generations.
A clay pot with boiling beans covered by a deep clay saucer with hot water in it is a common fixture in the kitchens of Mexico.
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