Rachel Laudan

Mariana Gómez, an anthropologist/sociologist wh teaches at the University of Zulia in Venezuela, sent me this letter in which she describes Venezuelan horchata. This version is made from sesame seeds. (She also described some other aguas, but I’ll keep those for another post).
It’s interesting to see that Venezuelan chicha is what Mexicans [...]

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 [...]

“Salvadorans are fiercely loyal to their horchata, made from the seeds of morro, a green, hard-shelled fruit that looks like a coconut. . . .
The morro grows on a wide-branched tree, part of the calabash family. The small, gourdlike fruit stands out because it is attached directly to the tree’s trunk and branches. For farming [...]