Why Didn’t the Spanish Dry-Cure Ham in Mexico?
It was not for want of trying, I’m pretty sure. Instead it was for want of a suitable climate. Dry curing ham requires humid winters with temperatures that hover above…
Read moreVariety, Discrimination, and Mexican Breads
For a long time I’ve been interested in how perceptions of variety in food have shifted as countries have become more prosperous. In particular, variety comes to be seen as…
Read moreWhich Mexico? Which Mexican Cuisine?
It’s Day of the Dead again. It’s a lovely custom that I enjoyed in Mexico. Many of the customs associated with the Day of the Dead, though, are neither universally nor…
Read more