My Mexican Kitchen

My fondness for ginger has deep roots. I've loved it especially in the candied or crystallized form. Fresh is nice, too, when used in co...

The bounty of fresh fruits coming available in the Pátzcuaro Mercado attracts the eye, engages the cooking instincts, and gets the juices fl...

On our return from our stay in the U.S. and Mexico City, we hurriedly restocked our fridge with basics, such as acelgas, zanahorias, col, ce...

Living La Vida Buena Colonia Roma Norte, México, DF: Streets paved with gelato and fountains spouting espresso drinks; beautiful women...

This past Tuesday morning, Susan and I, with the help of our neighbors, Geni and Larry, and a friend, Bruce, had 22 retired men as breakfast...

The Cooking Class at El Mesón de San Antonio The proliferation of cooking schools in Mexico, ranging from short, one day classes to elaborat...

We'd heard how good this seafood restaurant is, but until Thursday, hadn't eaten there. There's another location, somewhere out...

There's some noteworthy restaurants around the leaf-shade Parque Júarez (usually called "El Llano", where lovers smooch and O...

The Cooking Class La Casa de Los Sabores Cooking School is a class act. They are very well organized yet have an approachable, easy to like,...

Friday, February 16, we went into Pátzcuaro to shop, and as I was feeling hungry, I stopped at the Birrería Don Prisci's at the esplana...

Susan was coming down with a cold. Various remedies were applied and taken. But two days of bed rest proved most efficacious... As there wer...

We slept well, and took the Metro from Insurgentes Station to San Lázaro Station, which resurges next to TAPO (Terminal de Autobuses para ...

The winter passes relatively benignly here in the Pátzcuaro, Michoacán region. But January brings some cold nights and cool days, and we sou...