After the Porophyllum species my next favourite group of wild herbs is the Tagetes family. My favourite child would be Pericón (Tagetes lucida which is a very Mexican herb (1) but snapping close on its heels would be its southern, more Bolivian primo Huacatay (Tagetes minuta) (2). For more information on some of the perhaps more obscure members of the family also read…. Quelite : … Continue reading Chincho. A Peruvian Quelite
Mexican rompope is typical of recipes that came out of the convents during Mexicos Colonial period (1), particularly from Puebla de Los Angeles (2). According to tradition, the original Mexican rompope beverage was created in Puebla’s Convento de Santa Clara in the 17th century by sisters of the Orden de las Hermanas Pobre de Santa Clara, better known in English as the Poor Clares. This … Continue reading Rompope : Mexican Eggnog
Another facet of the nutritional category known as “Vitamina T” or Vitamin T? Vitamin T is a substance called torulitine found in sesame seeds, egg yolks and pumpkin seeds (1). Vitamin T seems to be the forgotten vitamin with little research and attention paid to it. The Oxford Reference Dictionary would have us believe Vitamin T is “Factor found in insect cuticle, mould mycelia, and … Continue reading Tlatlapas. ¿Qué es eso? Vitamina T?
*well “Tlatoanis” actually if you want to be pedantic about it (and I do) I briefly look at the masa based drink called atole in my Post Mexican Cooking Equipment : The Molinillo and go into it in a bit more detail in, A Naturopathic View of the Aztec Diet : Part 2 : Appendix 1 : Atole, and then expand upon it again in another related … Continue reading Atlaquetzalli. The Drink of Kings*
In a previous Post (Rábano. The Radish.) I mentioned briefly the dish known as pozole (go check the Post out for a bit of a breakdown on the origin and meaning of the word pozole, it’s interesting – well I reckon it is anyway – and it links with a little more etymology in this Post) Anyway. Back to the Pozole. At its most basic … Continue reading Pozole : Part 2 (Well, Part 1 really)
So. What is Mike complaining about? The radish (rábano en español) The radish (Raphanus sativus) is a flowering plant in the mustard family, Brassicaceae, which also includes Brassica rapa – the turnip, Brassica oleracea – the cabbage and its relatives (1); and Armoracia rusticana – horseradish. Other herbs in this family include arugula (rocket), mustard, and watercress (horseradish should be here I guess. I consider … Continue reading Rábano. The Radish.
We can thank Mexico (and mesoamerica in general) for chocolate. How chocolate is done outside of Mexico is very different to how it was traditionally used. One aspect of this is the variety of drinks produced from chocolate (1) and another is the equipment used. I have looked at one of these tools previously (2) and today I would like to look at another, the … Continue reading Mexican Cooking Equipment : The Alcahuete
also called : pixtli, piztli. I have also seen it written as piscle, pixcle, pixle, pixte. Todays ingredient is a seed. The seed of the fruit called a mamey sapote. Borne of a tree called Pouteria sapota. Pouteria sapota (Jacq.) H.E. Moore & Stearn. Synonyms Common Names Now mamey is an interesting name. It is also linked to an evergreen species of tree (or its … Continue reading Pixtle. The Mamey Seed.
Tlaxcallan bread soup? Bread “soup” is a food of the poor (well at least that’s how it started) . Nothing was “left over” and nothing went to waste. Stale bread (and as we’ll see, tortillas) can be used as the base of a recipe. In this case we are looking at atole made with yesterdays tortillas (instead of masa or masa harina) but first lets … Continue reading Tlaxcalatolli. Atole de Tortilla.
I briefly look at the masa based drink called atole in my Post Mexican Cooking Equipment : The Molinillo but lets go into it in a bit more detail here and in another related Post I’ll investigate a range of chocolate beverages based on this ingredient called masa. Atole (Spanish) from atolli (Nahuatl) which, according to the definition, is a beverage made from finely ground maize, mixed … Continue reading A Naturopathic View of the Aztec Diet : Part 2 : Appendix 1 : Atole
Masa Americana 