Beautifully home-prepared chiles en nogada, as presented several years ago at a traditional food exhibition in Pátzcuaro, Michoacán. Freshly harvested and peeled nuez de castil… Read More
This traditional wood-fired stove is the centerpiece at Beto Chef Michoacán. The "Beto" is Alberto Ávila Espinoza; in 2016, he and his partner, Eduardo (Lalo) Santiago opened t… Read More
Poster at the entrance to Hacienda Tzintzimeo, Álvaro Obregón, Michoacán. Simple to find and close to Morelia, the hacienda has approximately 40 hectareas (225 acres) of… Read More
Did you know that vanilla--that leathery, wrinkled, don't-know-what-to-do-with-it, dark-brown bean in the back of your pantry, that bottle of extract in your cupboard, the ice cream that dri… Read More
In the evening, when you're relaxing at La Conspiración outside under the portales (arches), you can easily see the sky-high towers and the blue dome of the Cathedral--illuminated by… Read More
I first ate a meal in the beautiful central patio at Fonda Marceva in 2008--12 years ago, shortly after the restaurant opened. There has never been a time when I Read More
Young girl from Oaxaca, wrapped in her rebozo (a long rectangular shawl). Photo courtesy my friend, the photographer Carlos Esteban Medina Sánchez. A friend recently gave me a copy of… Read More
Roma tomatoes and onion quarters toasting on a comal (in this case, a cast iron griddle). That little tomato on the right looks downright happy to be toasting. Several years Read More
If you've shopped at any of Mexico's thousands of tianguis (street markets), municipal markets, or fairs, you may have wondered what certain vendors were ladling out of their frosty glass Read More
I wrote and first published this article in 2010, in response to inquiries from readers who were confused about other authors' articles about "What is authentic Mexican food?" The subject Read More
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