Rachel Laudan

Thanks to all who have brought mole poblano and the medieval Mediterranean up again and for the clarifying comments.
Here are my thoughts on what I take to be Tim’s three main worries.
Worry 1. Since many families in rural Mexico have their own mole traditions, since these families often tend to the indigenous end of the [...]

While I’m on the subject of aguas frescas, Bob Mrotek has a follow up post to his earlier post on cebadina including some interesting thoughts on why both tamarind and jamaica are traditionally ingredients. And while you’re at it you can learn about cebadina’s North American cousins, the family of fizzies.
And scroll on through [...]

Thanks to everyone who has commented. I’m thrilled when blogging leads me to extend or reconsider my ideas.
To begin with, I agree that carnitas are a special meal. To add to the stories, the first time I had them was when I was invited to the rancho (village) of a maestro albañil. [...]