My Mexican Kitchen

Being a red-blooded American man, I'd never been to a baby shower before. But, this is Mexico, and things are different. (Red-bloode...

Meatballs and spaghetti: what a standard cliché of Italian-American cooking. Yes, it's truly a cliché, but I love a good culinary c...

We got the grill out today and put it through its paces. It had been neglected for a long time. It performed admirably. Our starter consiste...

Plaza Luis Cabrera, Colonia Roma Norte Back in late April, we'd planned to stay a few nights in Mexico City, enroute to a visit to p...

For years, the People's Guide To Mexico was my Mexico "bible". One of the memorable sections of the book described serious Sun...

To celebrate the return to the Rancho of our Alabaman neighbors; as well as to take advantage of the excellent produce and seafood now avail...

"How could I have missed this place all along?" I exclaimed when our friend Rose led us to the Mercado Niño Santo (officially, the...

A new enterprise, the Mercado Buen Provecho burst upon the Pátzcuaro food firmament like a nova, one day before the Fourth of July. It w...

We're big fans of pollos asados al carbón. It used to be that we didn't distinguish between the al carbón pollos and the pollos rost...

By pura casualidad , Joe Pastry is starting a series on flours and their qualities. Interestingly, an American Mexpat acquaintance emailed ...

Until very recently, I'd never heard of Conservas Santa Rosa at Santa Rosa de Lima, Guanajuato; a women's co-op dedicated to conser...

C arne en su jugo is, literally, "Meat (cooked) in its own juice". It's somewhere between birria and caldillo , on their wa...