My Mexican Kitchen

With Thanksgiving now past, I now have time to describe the startup of my Holiday Bake-a-Thon. I had a commission to make 5 pumpkin and 3 m...

Life here in beautiful Michoacán, México has many benefits, not the least of which is the interesting regional cuisine. But sometimes, we gr...

What's long and green and full of hard, fuzzy seeds, sweet but slimy when eaten, and you have to spit out the seeds? It's the cuaji...

We are living only about 15 miles from Quiroga, one of the Carnitas Capitals of Michoacán. I inquired on another forum about the recommended...

July, 2006 On recent visits to the Pátzcuaro mercado, I was impressed by the heaps of setas y hongos on offer. I had very little knowledge ...

Following up on a tip from a fellow Mexpat yesterday, I went looking for a traditional bakery, in a rambling home located in a less well-kno...

Mexicans are a meat loving people. They don't often eat it in large, thick, juicy cuts, but as often as they can afford it, in smaller,...

Yesterday's dinner: This was a fairly ambitious project, spanning two days. However, it isn't technically difficult. On Monday, we ...

Ever since I first read of it in The People's Guide To Mexico , by Carl Franz and Lorena Havens, I've long been curious to try tepac...

Susan and I were in Morelia again yesterday, enjoying the warm weather, while pursuing Health, Truth, Shopping, and a Good Coctel de Marisco...

¡Hola a todos! I have drifted away from posting here of late, occupied with other interests. It's been a medley, or perhaps a potpourri ...

Yesterday we had the pleasure of brunching at an old friend's home, in the Colonia Roma Sur area of Mexico City. Our friend always delig...

I have some catching up to do, because I have been sick with bronchitis for two weeks. I'm just feeling better now. The big event here w...

TUESDAY: O ur car was ready, having been in the shop, Automotriz Garvez, since Thanksgiving. Our neighbors, Sergio and Bety, gave us a ride ...

( I'm taking a break from serious obras today, and will republish some notes I just wrote on Mexconnected.com Forum .) A few notes on a ...

Early yesterday morning, I replied to a post on the Mexconnected.com Mexican Kitchen Forum. "I had the most fabulous shrimp cocktail at...

                     Eventually, everyone shows up for dinner We are going to Thanksgiving dinner at Restaurante Cha Cha Cha, owned by Rick ...

I'm a sucker for fresh produce from the mercado, I often buy more than we can consume in a few days. So it was that we are preparing to ...

It seems an article of faith amongst aware travelers, that when traveling in another country, you should try to eat the local cuisine. I sub...

Splattered: I made hamburgers last night. Good ones are hard to find here in restaurants and snack bars. They are like thin, weird-tasting, ...