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, ground [...]

The Mexican food literature including cookbooks and histories is huge and of high quality. A month or two ago one of the best of these appeared: La Dulcería Mexicana Historia, Ciencia y Tecnología (Mexico City:Limusa).

This sweet, a gloriously decorated slab of milk fudge called jamoncillo, is not in the book but it gives a [...]

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 [...]