Category Archives: August 2013
It’s bizarre that the produce manager is more important to my children’s health than the pediatrician.
What we eat is such a huge part of our identity. For past generations food choices were based on availability and what was served at the dinner table said a great deal about where and how people lived. Continue reading Editor’s Letter
To fry or not to fry the noodles? Books and Food: The Secrets of Mexican Cuisine
By Carole Reedy
Oh, the joys of living in or visiting Mexico where meals are celebrated and are a significant focus of the day. And half the fun lies in researching and preparing recipes or searching for yet another gem of a restaurant If you read this column monthly, books are yet another passion in your life. So here we combine the two. Continue reading To fry or not to fry the noodles? Books and Food: The Secrets of Mexican Cuisine
Certified Organic Produce in Oaxaca: Is it Necessary or Even Advisable?
By Alvin Starkman, M.A., J.D.
While there are indeed producers of certified organic foodstuffs and spirits in the central valleys of Oaxaca, the question arises as to whether tourists on a short visit, or residents of its capital, should go out of their way to seek out production from these purveyors. Are there healthy, sustainable and environmentally friendly alternatives to shopping in the Friday and Saturday organic market in the Xochimilco neighborhood in the north end of the city, or patronizing restaurants which boast using certified organic produce or being Slow Food proponents? Continue reading Certified Organic Produce in Oaxaca: Is it Necessary or Even Advisable?
The Seedy Side of Muffins
By Brooke Gazer
As any little bird might tell you seeds are high in nutrients. In addition to serving “pan dulces” (delicious Mexican pastries) for breakfast I like to offer healthy alternatives and seeds go a long way to enhance the quality of any bread basket. Not only do they punch up the food value but also add flavor and texture. Here are three of my favorites. Continue reading The Seedy Side of Muffins
By Doreen Woelfel
Oaxaca is a coffee state, one of few in Mexico, (including Veracruz, Chiapas, Tabasco and Michoacan), but definitely one of the most beautiful of the coffee lands. Many visitors know to head up to Pluma Hildago for not only a scenic, cooling, drive, but to see this small village perched on the side of a mountain, overlooking a vast amount of the Sierra Madre Sur and the coast of Oaxaca and of course, buy beans. Coffee, not a native plant, is most likely native to Africa/Ethiopia area, but was cultivated in southern Arabia early in coffee drinking history. Coffee was first written about and spread in popularity in the Mediterranean area in the mid 15th century, and the coffee story moves from there, as explorers and conquerors brought coffee home with them and to new lands. Continue reading Coffee
Kosher Cooking in Mexico
By Marcia Chaiken and Jan Chaiken
Matzoh ball soup is a favorite of some of our friends in Huatulco. But it is not the be-all and end-all of kosher cooking in Mexico. And matzoh ball soup is not automatically kosher.
Basically, to be kosher in any country, ingredients need to follow three basic principles derived from the Bible. The first principle: Meat and milk cannot be used together in any dishes prepared and served at the same meal (no quesadillas con queso y arrachera). Kosher restaurants in Mexico City are clearly labeled outside as serving either meat or milk – often in Hebrew. The reasons? if you really care about kosher food you can read the Hebrew. And if you are a visitor to Mexico City seeking kosher meals, you may not understand Spanish… so a sign saying carne or leche might not tell you anything. Continue reading Kosher Cooking in Mexico
Delicious DF Eateries with a History: From Pancho Villa’s Bullets to Jack Kerouac’s Mischief
By Carole Reedy
There are hundreds of places to satisfy your palate in DF, casual to elegant, meals from $5 to $50, locations from south to north in the city. The following eateries, among others, all have mouthwatering history to add to the ambiance and good food.
Continue reading Delicious DF Eateries with a History: From Pancho Villa’s Bullets to Jack Kerouac’s Mischief
By Julie Etra
Looking around town and surrounding communities outside of Huatulco proper, three plant species appear in many residential landscapes, and they are commonly used in local cooking. Continue reading Readily Edible
By Kary Vannice
I have a confession to make…I love Mexican street hot dogs! Notice I didn’t just say hot dogs in general. No, after moving to Mexico 4 years ago and discovering the local version of this delectable street food, not just any hot dog will do.
And it is not just the hot dog that I love, it is the whole adventure of finding and eating the dog. It really is an adventure. Continue reading Street Dogs
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