by admin | Oct 15, 2019 | Articles
Photo Laurie Smith Many centuries ago, Mexican cooks discovered that as good as corn is when eaten fresh or dried, it takes on an exciting new identity when treated with a solution of wood ashes, burnt seashells, or some other natural alkali. The process is called...
by admin | May 27, 2019 | Recipes, Sauces
This is probably the most versatile version of the red chile sauces. It also shows two important techniques. To develop the flavor of the dried chiles while softening them and taking away any bitterness, they are washed, quickly heated on a griddle, and soaked in hot...
by admin | Aug 23, 2014 | Articles, Oaxaca, Travel
Pedro, me and the view taken by www.lauriesmithphotos.com There are people who I can hardly wait to get off the telephone with, and others, whose company I enjoy immensely and I can never get enough of. So I came up with the perfect plan for my vacation this...
by admin | Aug 19, 2014 | Articles, Oaxaca, Places to Eat
Photos by Pedro Luis de Auuinaga One of the many charms of visiting Oaxaca city is visiting the surrounding villages. Mostspecialize in a particular craft or product. the nearby town of Zaachila has a curious specialty: wood for different kinds of grilling or...
by admin | Feb 22, 2014 | Articles, Techniques, Traditions & Culture
Photo: Marissa E. Sanchez “A Splash of Magic” In France, a sauce is just an entrée’s sidekick. But a rich, complex sauce is the very heart of the Mexican meal. By Zarela Martinez Special to the Times Los Angeles Times- Wednesday, March 4th, 1998 When I was...