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 moreBeef for Sailors: Maritime History Meets Food History
“Difficulty between the United States and Great Britain about Wild Pigs.” How can anyone not love a title like that? It’s from the New York Times, May 23, 1854, p.…
Read moreThis Little Piggy Went to Market in Mexico City
Well, not just this little piggy, but that one and that one and that one too . . . 50,000 every single week. On our regular drives to Mexico City…
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