Mamey, how I love ya, how I love ya.

Mamey, how I love ya, how I love ya.

Portions of this post have appeared on Don Day in SMA previously. I don’t remember my exact age when I tasted my first banana but I remember I was already a few years old. I’m not sure if it was rationing, scarcity, price, or just that they hadn’t...
Chile peppers. The guide to the dried.

Chile peppers. The guide to the dried.

As I write this, it is Tuesday in San Miguel de Allende, Mexico. Tuesday is the day the weekly market comes to town. Hundreds of stands offer everything from used blender parts to bras in every color of the rainbow. To me, that means it’s the best day of the...
How to prep prickly pears.

How to prep prickly pears.

Today’s guest post comes from one of my favorite bloggers, Fabiola Rodriguez Licona. Fabiola blogs at myheartofmexico.wordpress.com. On her website, you’ll find not only articles about Mexican cuisine but posts about a lot of other subjects of special interest to...
Sweet dreams are made of cheese

Sweet dreams are made of cheese

Who am I to diss a Brie I Cotija the world And the Feta cheese Everybody’s looking for Stilton When it comes to queso in Mexico, it’s definitely Cotija (ko-TEE-hah) for me. Because, plain and simple, I think Cotija is the best cheese in Mexico and, not only that, a...
Eat your favorite tacos without ever leaving your home.

Eat your favorite tacos without ever leaving your home.

I read almost everything written about Mexican cuisine. But there’s a problem with most of the English language books. They’re written primarily for the U.S. market and Mexican food prepared and eaten in the United States is different from Mexican food in Mexico. Let...

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