With many of the island restaurants still closed for the CoVID pandemic, many chefs and restaurant staff are improvising to keep themselves afloat, until their places of employment re-open. Valeria Galicia Miranda is no exception and has risen to the challenge with her new offering, Mamichi. Born out of necessity – Mamichi Food & DessertsContinue reading “Mamichi”

Chiles en Nogada – the taste of México’s Independence

“Chile (pepper) is the heart and soul of Mexican food, and as I would say in my own language, is the beginning and end of Mexican food.” Ricardo Muñoz Zurita A prestigious Mexican dish, Chiles en Nogada moves into the spotlight each year, for the celebration of México’s Independence. The myth of the dish, is thatContinue reading “Chiles en Nogada – the taste of México’s Independence”

What’s in a name?

Huitlacoche. Cuitlacoche. Corn Smut. Corn Truffle. Mayan Truffle. All these names refer to the same thing – deliciousness! Sometimes, under rainy or excessively humid conditions, the fungus Ustilago maydis attacks organic corn and the kernels change into large, bulbous blue-grey, mushroomy galls that taste simultaneously of corn and mushroom but also with a woody, richContinue reading “What’s in a name?”