Pasta, Vermicelli or Fideos. Ah Ha.
An ah ha moment. I was re-reading the best book we have on the history of pasta, Pasta The Story of a Universal Food, by Silvano Serventi and Francoise Sabban…
Read moreThings that caught my eye in Sam’s and Costco, Mexico
Food shopping in Mexico is changing so fast it’s hard to keep up. Every trip even to Sam’s and Costco offers lots of food for thought. Here are three for…
Read morePasta meets Pigskin
Here’s a recipe from a nineteenth-century manuscript cookbook from Jalisco, a state in the center of Mexico. Duro de harina [chicharrón] (literally something hard of flour) One quarter of flour,…
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