A Historian’s Take on Food and Food Politics
In talking about markets, I have been trying to lay out fairly dispassionately the system of provisioning in Mexico. But how do I like to shop. Let’s leave aside for now all the specialty shops I go to because my cooking reflects my peripatetic life English, European, American, and Asian cultures. That’s for another post. [...]
Carolyn writes. I wanted to find out more about your last paragraph about the mercados here in Mexico. I am currently studying abroad in Puebla Mexico and I’m an environmentalist so I wanted to know what exactly you meant by the fact that most of the food in mercados is from whole sale markets? So [...]
Read: Fruit and vegetables for Mexican markets and supermarkets
For nearly sixty years, guidebooks have described Fonda El Refugio in the center of Mexico City as a bastion of authentic Mexican cooking. Now Nick Gilman explains where that authenticity came from. Claudio Hall, grandson of the founder, [explains that] . . . grandma was neither an indigenous braided countrywoman nor a chef. A glamorous [...]
Read: How the menu at Mexico City’s most venerable Mexican restaurant was created
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