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 more22 Uses for the “Commons” in Guanajuato, Mexico
El cerro (the hill) began a hundred yards or so above the street where I lived for ten years in the city of Guanajuato, capital of the state of Guanajuato. …
Read moreVariety, Discrimination, and Mexican Breads
For a long time I’ve been interested in how perceptions of variety in food have shifted as countries have become more prosperous. In particular, variety comes to be seen as…
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