Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
Author: José C. Marmolejo
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
There are many other herbs in Mexico used exclusively in regional cuisines such as Oaxaca, Veracruz, and Michoacán, but not in other regions. Among them are chepiche, chipilín, and chaya.
Díaz del Castillo describes vividly, among other things, the dishes Moctezuma II had at his disposal on a daily basis. He talks about 30 different dishes that were prepared daily in an amount of 300 servings.
The menu of la botana is Mexican in principle with clear influence by Spanish cuisine, in the line of Tapas bar food but on the fiery side—so you drink more. Caldo de camarón is the quintessential first course in a cantina.
The Mayan empire flourished for more than 2,000 years. During that time, they developed a body of knowledge encompassing many fields such as astronomy, mathematics, medicine, and architecture. Gastronomy was no exception.
For several years, our family winter break destination was Sayulita in the State of Nayarit. We would spend several weeks exploring the area visiting different beaches, villages and markets. Equipped with an all-terrain vehicle, there wasn’t a place we would hear it was worth the visit that we wouldn’t venture […]