Ixtapan de la Sal
I was around 16 years old when my parents first took us to the spa at Ixtapan de la Sal in the State of Mexico. It is not to far from Mexico City and about 2 hours from Toluca where we ate longaniza verde, a green sausage that is the specialty of the area, at one of...Chile Limon
Mexicans will eat anything with lime and chile –mangoes, potato chips, popcorn, jicama, apples, oranges, even persimmons and the famous esquites (corn kernels)–you name it. It is an addictive combination that originally consisted of squeezing a lime on...Semana Santa
During Semana Santa (Holy Week) in Mexico processions and passion plays take place all through the country, though different areas celebrate in different ways and certain communities have more elaborate celebrations. Those areas in Mexico where Holy Week is celebrated...Braised Beef with Chipotle and Cactus Paddles (Carne de res con chipotle y nopalitos)
Nopal is a general name for several kinds of cactus with edible paddles and fruit. Various species of the Opuntia genus grow wild in different regions, especially central Mexico. There are also cultivated nopales. The mild-flavored cactus paddles or pencas (the...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.