Current Trends in Mexican Restaurant Cuisine
“Sooner or later change had to come,” says José Carlos Capel, in an article in El País. The tasty Mexican culinary repertoire, one of the most varied in the world,…
Read moreMole and the Mediterranean: Some Reflections
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…
Read moreCebadina revisited
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…
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