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.
The Versatile Beans of Mexico
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.
Me, Eat a Cactus? You Bet!
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
Milpa Mexicana Part 2
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.
Best Ravioli in Town
“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.
