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
By Kathy Taylor
As the weather warms up down here in our tropical savannah, nothing beats the heat like a cool glass of aqua fresca. In markets, taquerias, and street carts all over Mexico, big glass jugs frosted with condensation hold delicious refreshing aguas frescas. Continue reading Agua Fresca: Fresh Water, fruited up!
By Kathy Taylor
On Valentine’s Day in Mexico, just as in the rest of the Americas, it is traditional to give and receive candy or chocolate or sweets to show your love and affection. Expressions of love and friendship are a bit more typical in Mexico, and you shouldn’t be surprised to receive a sweet treat from a good friend or relative. Obviously, the intent is no different than giving or receiving a big heart shaped box of chocolates, but here, a talavera platter full of Mexican dulces just might be headed your way. Continue reading Sweets for the Sweet
By Alfredo Patiño and Neal Erickson
El Saber del Sabor Gastronomic Festival was celebrated in Oaxaca City last month. The first event of the Festival was an evening parade and dinner, and was followed by ten days of activities to promote and celebrate Oaxacan Cuisine. Chef Alejandro Ruiz, organizer of the event said, “Oaxaca has many things to offer. Architecture, ruins, culture, arts and crafts, and everything is accompanied by food, everybody eats, so why not celebrate it with a festival?”
It started under a Blue Moon on Thursday August 30th The exciting opening parade (Calenda) had a band, pyrotechnics, beautifully costumed traditional dancers, and dozens of local participants carrying lighted lanterns. Accompanied by a large viewing audience, the parade wound itself through the streets of Oaxaca, beginning at the church of Santo Domingo, stopping at the Plaza Alameda in front of the Cathedral de Oaxaca for a dance demonstration, and eventually ending with a final dance performance above the Plaza de la Danza. In the plaza, the Festival’s inaugural dinner was given under a tented area large enough to seat one thousand people. Continue reading Oaxaca’s Culinary Festival “Saber del Sabor”
By Brooke Gazer
Around the world some of the tastiest food is sold by street vendors. Some people may be leery about eating “street food” but I believe it is safer than what might be found on a salad bar at a five star hotel. This is because vendors rely on local repeat business; if several regulars get sick word travels faster than ice cream melting on hot pavement and that entrepreneur is out of business. You won’t go wrong if you look for a vendor who has a crowd of locals surrounding his stall. Continue reading Eat and Learn!
By Jane Bauer
I come from what I have always considered a food loving background. There was the winter my dad experimented with making his own pasta- fettuccine hung in the kitchen like laundry in Tuscany. There were the shopping trips to specialty cheese shops and Sundays in Chinatown which led to amped up versions of the classic German dishes he grew up with; spaetzle served with egg drop soup. There were the summers foraging for chanterelles, jam making, experiments with buckwheat, smoking your own meats, the food dehydrator purchased at 3am from the Home Shopping Network, homemade pesto, gravlax and more often than not, marinated octopus in the fridge. I learned that food is not only important but it is fun. When I started traveling on my own my dad said ‘don’t waste your money on a nice place to stay, save it for something nice to eat.’ It was great advice that has served me well. Continue reading Editor’s Letter
By Jane Bauer
Part of me doesn’t want to tell you about this place. I mean, I don’t even know you; maybe you’re the type of person who enjoys speaking patronizingly to the wait staff, maybe you will sneer at the unfamiliar herbs or you won’t appreciate the delicate mixture of flavours or just maybe you will love it and tell too many people. Continue reading Origen
By Alvin Starkman, M.A., J.D
It’s hard to imagine any recipe that can remain unchanged, passed on from generation to generation without adulteration, for thousands of years. But walk through any marketplace in the central valleys of Oaxaca, try a bowlful of frothy tejate, and you’ll be enjoying the same drink ceremonially imbibed by Aztec rulers and Zapotec royalty in southern Mexico, long before the arrival of the Spanish. Continue reading Tejate, Pre-Hispanic Drink of the Gods
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