Onions (also known as bulb onion or common onion) The onion is the most widely cultivated member of the Allium family, a group of spicy, sharp root vegetables which also includes garlic, scallion, shallot, leek and chive. Onions are high in organosulfur compounds, the chemicals that give them their strong [……]
Lemon pasta doesn’t sound very Mexican, but then again, count up all the Italian restaurants from Cancún down to Tulum — the place is loaded with them! Lemon Pasta is a dish you can make at home instead of running out to your nearest Italian restaurant. Lemon Boursin Pasta 1 [……]
Bell pepper, also known as sweet pepper, is a non-hot relative of the chile pepper. Like the chile, bell peppers are sometimes dried and powdered in which case they are known as paprika. Bell peppers are available in green, yellow, orange, purple or red with green being the least ripe [……]
Of all the foods that transform into something sublime after submersion in hot oil, dough, I humbly submit, reigns supreme. At the very least it wins the dramatic-metamorphosis category. Let’s consider the evidence. You take two of the dullest ingredients in the history of cuisine – flour and water – [……]
Bananas are native to Southeast Asia and were taken from the Canary Island to the New World shortly after the discovery of America. First established in Hispaniola, the long curved fruit with yellow skin and soft, sweet flesh soon spread to other islands and the mainland. It became a staple [……]
For centuries, the nopal cactus – also known as prickly pear – has symbolized resilience and adaptability, much like the Mexican people. Indigenous civilizations revered the cactus, recognizing its nutritional value and healing properties. It was also considered a sacred plant, appearing famously in the legend of the founding of [……]
What a long, strange trip it’s been for coconuts, which have spread around the world over the centuries, often on their own. Coconuts travel easily, happily bobbing along in ocean currents from country to country, eventually ending up on a sandy beach or inlet where they take root. Early explorers, [……]
The carrot is a sweet and tasty root vegetable with great texture. When eaten raw, it has a nice crunch. When cooked, it has a tender, creamy bite. As a child, you were probably told to eat your carrots because they’re good for your eyes. There is truth to that, [……]
If you like Mexican food, you’re probably familiar with the molcajete, the Mexican mortar and pestle, traditionally made of volcanic rock. Used by Mesoamerican civilizations to crush and combine ingredients like spices, chiles and herbs, the molcajete continues to be used for the same purposes and is often preferred over [……]
The simple answer is that it’s pure butter fat, which is why it tastes soooo good. Ghee is butter with the milk solids removed, which makes it a lactose-free fat. By simmering butter at a low temperature, the milk solids sink to the bottom of the pan, the water evaporates, [……]
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