Friday, October 21st, 2016

Mexico Is Having A Fight Over The Word ‘Mezcal’

*It’s the same drink, produced a few miles from the official government cut-off line, but it can’t be called Mezcal. It’s not about taste and it’s not about geography, it’s about a name, and Mexico owns it (did you know that Mexico owns the word Tequila?). VL By Jorge Valencia, Fronteras (4 minute read) Mexico is

Wednesday, October 12th, 2016

Spanish-Speakers’ Citrus Struggle: The Confusing Debate Over How to Say Lemon/Lime en Español

*This happened to me the other day when I ordered a Topo Chico with lemon as my lunch drink. The server took there steps and returned. “Is that lime or the yellow one, lemon?” I meant lime....

Monday, October 10th, 2016

The Best Way to Drink Tequila is Out of a Casserole Dish

*This is a good piece, except for how they call cazuelas casseroles. They’re right, though, the best way to drink tequila is from a cazuela. VL By Duncan Tuckier, VICE Munchies (3.5 minute read)  Forget margaritas, tequila...

Friday, October 7th, 2016

Green Salsa Serrano en Molcajete

*I know one of you is going to try this this weekend. Let us know how it turned out. VL By Adán Medrano, Adán’s Blog Green Salsa, Serrano chile, is a classic Texas Mexican table salsa.  If...

Wednesday, October 5th, 2016

China Is Ready To Outpace The U.S. In Tequila Consumption

*There’s a sense of pride that says this can’t stand. Tequila exports to China increased by 70 percent this year and China is poised to be the top Tequila consumer in 2017. Share this, to help maintain...

Tuesday, September 27th, 2016

Mexican Candy Made by White People Only

*I love leche quemada con nuez. This history is fascinating. VL By Adán Merdrano, Adán’s Blog WHAT? The Mexican candy advertisement above is from around 1915’s -20’s. The candy shop was owned by Clyde Corrigan, according to...

Monday, September 12th, 2016

Traditional Mexican Salsa: Serrano And Tomato

*I thought I’d drop this here, for you to check out as your week gets started. VL By Adán Medran, Adán’s Blog Three native ingredients make this traditional Mexican salsa a delectable culinary heritage:  tomato, chile and...

Monday, August 29th, 2016

Meet The Undocumented Chef Who Owns One Of The Most Beloved Mexican Food Spots In Ph

*From the article: “One of the best restaurants in the country is run by an undocumented immigrant.” VL By Omar Villegas, mitú Cristina Martinez makes food that reminds her customers of home. The Philadelphia-based chef, and her...

Friday, August 19th, 2016

In Defense of the Mexican-American Chef, Or: No One Hates on Mexicans Like Mexicans

*I strictly limit my use of the term “must read” because I think it’s bandied cheaply (as is the lone definite article “This”). But this, is a must read. You have to read the whole thing though....

Friday, August 12th, 2016

Recipe: Cilantro Rice – Arroz Con Cilantro

*One of my favorite rice dishes – to eat, I’m going to use this recipe to make it. I like the history of coriander in this piece. Adan’s recipe’s are always enlightening. VL By Adán Medrano, Adán’s...

Thursday, August 11th, 2016

Demand For Avocado Is Leading To Deforestation In Mexico

*OK, I’m torn. I love aguacates, eat them almost daily. But the U.S. demand is causing avocado farmers in Mexico to cut down forests in order to grow more. And now the Cartels are involved? Geez ....

Monday, June 6th, 2016

Tex-Mex, A Question of Delicious Identity

*It’s not Mexican, it’s Tex-Mex, or Texas-Mexican food. Adán tells us that cooking, food, is identity and Texas-Mexican cuisine lives in the oral traditions handed down in family kitchens. VL By Adán Medrano, Adán’s Blog (2 minute...

Friday, April 1st, 2016

Chile Con Queso, Party Mexican Dip

*Yes, Chile con Queso is a Texas dish, and a Mexican dish. It’s regional, really, as Adán Medano tells us. A political border doesn’t change the fact that what is now Texas was once part of a...

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