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 […]
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. […]
These ‘picaditas del puerto de Veracruz’ are rumoured to be an excellent cure for a hangover, but even if you don’t have a hangover you will still want to try these ‘bocadillas’ (nibbles). […]
For our next installment of “Taste of Mexico,” Chef Gabbi takes you to one of the country’s coastal gems. The state of Veracruz is a slender strip of land, squeezed…
This limonada (lemonade) is one of those ‘perfect for a hot day on a Mexican beach’ drinks. Taken at one of the little food bars on La Entrega Bay, this […]
From our Puebla menu: along with the ‘Sopa Poblano‘ we had an unusual and delicious appetizer: ‘Molotes de Zacatlán de las Manzanas’, and for dipping, ‘Salsa Martajada‘, a charred jalapeño and […]
My favourite dish of our ‘food of Puebla’ evening was the ‘sopa poblano‘, a creamy almost *vegetarian soup to die for. *we used chicken broth in our class but vegetable […]
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La vida de dos chicos
Winchester University History Student's Blog
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by Neil Williamson
A foray into food, flowers and travel
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Jy is wat jy dink - nie wat jy dink jy is nie. Dit help soms om hardop te lag vir wat jy dink of dink jy is.
