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 moreHow Do You Cook for a Race Horse?
Pretty much like you’d cook for a wealthy human is the answer. Learning about horse feed at Hallway Feeds, Lexington, KY When I drive north through Lexington, Kentucky I pass…
Read moreA Small Cautionary Tale about Cookbooks and Authenticity
When I moved to Mexico in the mid 1990s, I took a series of cooking classes from a very charming and knowledgeable Mexican woman. She started each class by passing…
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