Of sardines, sardine sandwiches, and much more
Sardines–look at the little dears nestled in their can bathed in olive oil–are one of the more curious of the world’s foods. They are one of that select group of…
Read morePuddings in comtemporary Mexico
One last post on this and I will shut up. In Ricardo Muñoz’s great Diccionaria enciclopedica de la gastronomía mexicana (2000), it’s clear that the budín/pudín distinction is no longer…
Read moreSavory puddings (or the lack thereof) in 19th century Mexico
To reply to Peter Herzmann’s comment, black pudding (or its Spanish Mexican equivalent) is alive and well in the Diccionario. There are three pages on morcilla and morcon, blood sausage,…
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