“We are going for the best ravioli in town,” Natalia said on my latest visit to Milan—barely a month before the pandemic started.
Chinampas: Foundations in Mexican Cuisine
Tenochtitlan was, in 1520—right before the conquest—the city from where the Aztecs ruled their empire. It had more than 500,000 inhabitants, making it among the most populated cities in the world at the time.
Milpa Mexicana Part 1
There is one scientific discovery that I consider amazing: the collaboration between legumes and other plant families.
Tortillerías Today
Not all tortillas are created equal. Some are made with native corn, some with genetically modified corn, some are made with masa from industrialized corn, some are made from nixtamalized corn, and to complicate it a bit more, some are made with combinations of all of the above.
Zacahuil and Other Rare Tamales
After analyzing countless varieties of tamales, I feel confident that I can design my own—and so can you.
Fire and Food – Al Pastor Technique
The moment humans connected fire with food must have been magic. To me still is.
About Enchiladas
Enchilada is a short name for tortilla enchilada, which is nothing else than a tortilla covered with chile sauce on both sides, fried, then rolled or folded with no filling.