For several years, our family winter break destination was Sayulita in the State of Nayarit. We would spend several weeks exploring the area visiting different beaches, villages and markets.
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.
Working out of their house kitchen, they began to sell tacos and beer, a favorite combo of many—including myself—cooking what they had on hand: fresh lobster and flour tortillas.
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.
A pickup truck full of cacti paddles was a common sight in northern Mexico during the dry season when I was growing up. Cattlemen would harvest them from the wild
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.