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Food Culture• Food Origins• North America

Making Barbacoa in Mexico City: A Four-Day Adventure

August 30, 2016

In every region of Mexico, you will find barbacoa steaming on streetside stands, taking center stage at family gatherings, and being sold by the kilo to hungry market goers. Barbacoa is Mexico’s Sunday brunch, its method is as old as time immemorial, and its recipes continue to evolve at the hands of each barbacoa master, who adds his or her special touch to one of the country’s

Food Origins• North America

East Coast Mexico’s Dutch Influence

April 9, 2014

Yucatecan food—even that found along the so-called Riviera Maya, the coastal corridor between Cancún and Tulum—is markedly different from “Mexican food” as most of us know it, as we learned while traveling the region last week. One reason is, of course, the pronounced Mayan influence, but many more groups have left their mark on the cuisine here as well, from the British and Spanish to the Lebanese and…

Food Origins• North America

The Miracle of Maguey

January 10, 2013

The Miracle of Maguey

It can get you drunk three different ways and it’s not your college boyfriend — moreover, the maguey (or agave) plant is used to actually treat syphilis, not cause it. A look at the humble maguey’s role in Aztec and Mexican life, past and present.

Photo: Naamsvermelding vereist/Wikipedia

The…