Rachel Laudan

The NY Times today had an article on (finally) a place in New York that is making tortillas from maize not from Maseca. If that sounds like double dutch to you, here’s a two sentence primer. Tortillas made of maize are made by heating the maize with alkali, then wet grinding the result, called nixtamal.  [...]

This post is for Sonia Bañuelos, who fondly remembers candied fruits, and her little one, who is yet to learn about them. To encounter Mexican frutas cristalizadas or cubiertas is to be whisked to another world on a magic carpet, a world where sugar magically transforms perishable fruit into (nearly) everlasting succulent treats. To drift [...]

I’m shamelessly copying from Steve Sando, whom many of you know for his superlative beans, who is equally shamelessly copying from Diana Kennedy, whom many of you know for her cookbooks that record the recipes of late twentieth century Mexico. I’m just tagging along on this one.  I would say that juice is the wrong [...]