Rachel Laudan

Food entrepreneurship is alive and well in Mexico. I am constantly amazed by the small start ups selling fruit cakes or home made flour tortillas or typical sweets or fruit liqueurs or crepes or cookies or, in this case, cheese. Penajamo, a small municipality (county roughly) in the state of Guanajuato in central [...]

And one from Karen Howe.
“In a Mexican manuscript cookbook dated 1908 which I bought at a flea market in Mexico, I found a recipe for banana peel stew. The fruit was not used, only the peel, which was chopped up and fried in lard and then ground up with cloves and cinnamon. Other [...]

And here’s one from Jane Lukens.
I’m somehow very attracted to corn, to masa and to all Mexican things that can be cooked from it. After destroying a number of grinders, I have a Nixtamatic. I’m still learning to get the best grind from it. It is not a stone grinder but is, basically, a [...]