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Snapshots from Mexico: Elote and Esquite
Corn in Mexico is commonly found in two forms: elote and esquites. Elote is straight-up corn on the cob, slathered in assorted accoutrements: the messier, the better. As I was traveling with people I'd met a mere ten hours earlier, I was glad to find the esquites: small, layered cups of the coated corn kernels that we could share with spoons to preserve dignity.Crop Freezes in Mexico Affect Grocery Prices in the U.S.
During the winter months, the U.S. imports the bulk of its vegetable supply from Mexico and Florida. During December and January, Florida experienced a cold snap that wiped out much of the state's sweet corn, bell pepper, eggplant, and green bean crop. More purchasing was consequently shifted to Mexican growers. This most recent freeze is therefore even more compromising to the produce industry.Market Scene: Xochimilco Market, Mexico City
For many foreigners, Xochimilco conjures images of an afternoon of beers and mariachi bands while soaking up the sun on one of the colorful boats known as trajineras that navigate the waterways here. But there's so much more to Xochimilco than booze and boats. There are the collectives that practice small-scale agriculture on the man-made islets called chinampas, the vendors that sell food that is as close to its pre-Hispanic roots as you can get and, of course, the market.Day of the Dead Treats: Pan de Muerto
There are so many beautiful aspects to Day of the Dead, but for me this holiday means one thing: Pan de Muerto, a special bread available during autumn weeks surrounding El Día de Muertos. Growing up on Mexico's Pacific coast, I didn't see much pan de muerto. In fact, I wasn't exposed to many traditional Mexican breads other than bolillo, birotes and conchas. My first taste of pan de muerto didn't come until much later when, as a university exchange student in Mexico City, my host family, teachers and friends fed me the stuff until I was nearly muerto myself from overeating. I quickly fell in love with the seasonal treat.Mexico City: Shopping at the Coyoacán Market for Salsa and Huitlacoche Quesadillas
Coyoacán is a quaint, peaceful neighborhood in the south of the city. Often billed as a sort of Mexican Greenwich Village, it has the feel of a small, vibrant town— probably because for most of its history, it was. Our main order of business was visiting the market. On our shopping list: masa quebrada (masa that's been stone ground by hand), salsa prepared in molcajete (a Mexican mortar and pestle made of volcanic rock), and quesadilla filled with huitlacoche (corn smut).Cooking Schools in Oaxaca, Mexico
"The meal was better than anything we ate in a Oaxacan restaurant." [Photographs: Brian Yarvin] When I told a good friend that I was heading to Oaxaca on vacation, he asked "will you be taking cooking classes?" Of course! While we aren't cooking school junkies, I'm a cooking school regular and my wife attends often enough. It was in itself, a very good reason to travel there. We began our education at Seasons of My Heart, a large and almost charismatic school run by Susana Trilling, a former Manhattan chef, cookbook author, and television hostess. Susana greeted us in front of a hotel in Oaxaca city and loaded all 15 or 16 of us into a van....Restaurant That Invented Caesar Salad Closes
[Photograph: Robyn Lee] The storied birthplace of the Caesar salad, the Caesar Restaurant in Tijuana, Mexico, tossed its last bowl of romaine last week. Legend has it that the concoction was invented in the 1920s by accident, inspired by leftover lettuce, garlic, anchovies, olive oil, wine vinegar, Worcestershire sauce, lemon juice, egg yolks, croutons and parmesan. And the man behind the magic wasn't Julius Caesar—it was an Italian immigrant in Mexico named Caesar Cardini. According to the Associated Press, the restaurant wasn't able to pay rent anymore with the local tourism-dependent economy so devastated by swine flu, crime, and drug violence. Related Dinner Tonight: Grilled Caesar Salad The Perfect Bite of Caesar Salad with Grilled Ribeye What is the...Win a Scholarship to Food Blogger Camp in Ixtapa, Mexico
Club Med's Food Blogger Camp is a week-long trip taking place from January 9-16, 2010, in Ixtapa, Mexico, featuring seminars held by food bloggers and writers from around the world and plenty of food-related extracurricular activities. Participants include Diane Cu and Todd Porter, David Lebovitz, Jaden Hair, Matt Armendariz, Elise Bauer, Michael Ruhlman, and Dianne Jacob. You can win a spot at Food Blogger Camp by entering Club Med's Giveaway Contest from now until September 13. Visit clubmed.us for information on how to book your trip with a special discount....Mexico's Exporta Series Stamps, 1975 to 1993
Clockwise from top left: Beef, citrus, abalone, and strawberries. While catching up on friends' blogs, I ran across a beautiful food-related stamp from Mexico on Robyn Lee's Tumblr account.* A little digging, and I had this bit of info from Wikipedia: From 1975 to 1993, Mexico issued a series of definitive regular and airmail stamps in a uniform style depicting a great variety of products Mexico exports, such as beef, bicycles, tomatoes, and chemicals, each stamp bearing the Exporta logo. The series was added to over the years, and there are a great number of variants of papers, sizes, colors, watermarks, and plate flaws. A number of the stamps had burelage printed on their surface. Specialists have also identified...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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