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?”

White Gold

1.) ChardonnayPron. “shar-duh-nay” Born in the Burgundy region of France as the result of a natural crossing between Pinot and Gouais Blanc, the easy to grow Chardonnay grape has spread around the world and the wine it produces has an interesting quality, in that it is affected greatly by the land and climate of theContinue reading “White Gold”

Red, Red Wine

At a basic level, wine can be broken into 5 categories: Red White Rose Sparkling Dessert From there, it breaks down into almost endless varieties – and that’s where people get confused. Let’s take a look at some of the varieties available. Red Wine Red wine is made from dark grapes, which may appear deepContinue reading “Red, Red Wine”

What is “Real” Mexican Food?

After watching a “Tasty” video on Facebook and reading some of the thousand or so comments, the majority of which slammed Tasty, insisting that the recipes were not “Mexican,” it seemed natural to ask, “What is real Mexican Food?” It’s a somewhat ambiguous answer, depending on how you look at it – so lets startContinue reading “What is “Real” Mexican Food?”