Rachel Laudan

I’ve had a slew of questions about Mexican cooking recently. Here’s a go at answering some of them that might be of general interest.
This is from Richard Spott.
“Thanks for writing about carnitas. I live in Bozeman Montana and we have a vendor at our Saturday market that is importing copper pots from Mexico. I [...]

I first encountered the word “naco” a few years ago when it popped up on lots of bumper stickers in Mexico. At first I confused it with “narco” (short for narcotraficante, drug dealer). But then it dawned on me that only someone English who had been trained to say all her “r’s” as [...]

Well now I’m on a roll with horchatas thanks to postings on the subject on the Association for the Study of Food and Society listserv. So it’s time to put up another Mexican horchata, one made with melón (most commonly cantaloupe) seeds.
You save cantaloupe seeds (from the cantaloupe you have used for agua de [...]