Rachel Laudan

Inspired by Kyla Wazana’s post on harisa, in my ongoing quest to explore connections between Mediterranean and Mexican cooking, I finally got around to making some to see how it compared to Mexican salsas. Now just what harisa was turned out to be a tad problematic. Kyla’s recipe specified dried chiles, anaheim peppers, fresh coriander, [...]

This gloriously decorated slab of milk fudge called jamoncillo gives a hint of the glory of Mexican confectionary. Yesterday on Facebook, José Luis Curiel commented on my post on Mexican candied fruits.  So I thought it was time to revise a post from a year or so ago, because José Luis is THE expert on [...]

In Guanajuato, the state in central Mexico in which I live, the major newspaper AM has started running a business page on Mondays. Leon and Querétaro are not household names outside Mexico right now. But with between one and two million people apiece they are some of the fastest growing cities in the country. The [...]