Chiles, the Spice of Mexican Life
Chiles, along with corn and beans, are the foundation of Mexican cooking. Once I discovered more about the various types of chiles, I started adding them to all sorts of […]
Tag Archives: food
Corn, the Base of Mexican Life
Corn (maíz) was the basis of agriculture in all of Mesoamerica. The Aztecs had a corn god called ‘Centeotl’; the Mayan’s ‘God of Maize’ was called Yum Kaax. He was usually […]
Best Food (and Drink) in Ireland
Google ‘best pubs in Ireland’ and you get a LOT of pubs – in fact, just in Dublin alone there are more than 800 of them. On the other hand, google ‘best […]
La Merced Market in Mexico City
La Merced Market is where you can buy anything you want in the way of food and cookware. “¿Dónde hay metates?” I asked. “¿Tomates?”, a vendor asked back. “¿Aguacates?”, asked […]
Mole Coloradito, a Traditional Mole from Oaxaca
The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. This recipe comes from the Oaxacan menu of my UBC Mexican cooking […]
Aguas Frescas, Cool Drinks for a Hot Day
Aguas Frescas (Cool Waters) are cold refreshing drinks perfect for a hot day in Mexico. I learned how to make a whole bunch of them in my Mexican cooking class […]
Egg Custard Flan from Jalisco, known as ‘Jericalla’
This creamy and luscious dessert, known as ‘Jericalla’, is a type of custard or flan with a Jalisco twist. The basic ingredients are very simple: eggs, milk, sugar, vanilla and cinnamon. […]
Saigon’s Ben Thanh ‘Wet’ Market
The Bén Thành Market is part of District 1 where we were staying so of course we had to go and see it. Although most of the merchandise wasn’t to […]
Saffron, the Yellow-Orange Spice
Saffron is one of the world’s most expensive spices. An old botanical illustration of the saffron crocus. On the left side of the drawing are the reddish stamens which are […]
World Spices Cooking Class 3: Roasted Cauliflower from the Middle East
A cauliflower side dish – I’m making it to go with Christmas turkey! Soak mustard seeds, tumeric and saffron in oil for an hour or so. Preheat oven to 425°F. […]
