Rachel Laudan

Bacalao for Mexican Christmas Dinner: A Fishy Tale

By Rachel Laudan December 23, 2011 Adventures, Mainly Culinary, Globalization Then and Now, Mexican Food 27 Comments

Edit.  I had planned this as a happy Christmas post. I had no idea that as I poked about in the world of bacalao I would find the fishy underside…

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How Long did Traditional Mexican Grinding Take?

By Rachel Laudan December 14, 2011 Adventures, Mainly Culinary, Grinding, Mexican Food 5 Comments

Heike Vibrans asks a number of good questions about my earlier post on the human energy required to grind maize the traditional Mexican way before the appearance of mills beginning…

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Making Shrimp Empanadas in La Viga, Mexico’s Wholesale Fish Market

By Rachel Laudan December 12, 2011 Adventures, Mainly Culinary, Mexican Food, Taste 4 Comments

Basket of shrimp empanadas, 5 for $30 pesos (US$2.20) Saturday saw a group of three friends in La Viga, Mexico’s wholesale market, claimed to be the biggest in Latin America…

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