I have briefly written of this plant (or one of its ilk). See my previous Post Quelite : Mafafa. It is important you check the WARNINGS in this Post as all varieties of this plant contain highly irritant calcium oxalate crystals which need to be removed (by cooking) before the plant can be safely consumed. A couple of months ago I noted an African person … Continue reading Quelite : Mafafa : Eating the Taro stem
When I was a child a snack that my father would sometimes eat was bread and dripping. Dripping was the fat left in the pan after roasting (usually) either beef or mutton (1). After the roast was removed from the pan the “juices” were allowed to settle and any excess oil rose to the surface. This fat is clear at first but as the contents … Continue reading Ingredient : Asiento and a Brief History of Tlayudas, Doraditos and Huaraches.
In my Post Esquites, Tequesquite and a Witches Curse. I bring up the figure Tlazocihualpilli. Tlazocihualpilli was a Xochimilca who was the Tlatoani of the altepetl (1) of Xochimilco between the Years 12 Reed and 11 Reed (1335 – 1347). She is a semi-mythical being who, apart from being the ONLY female tlatoani to have ruled Xochimilco, and one of very few women to have … Continue reading Michimole : Mole Salvaje (Wild Mole)
Esquites are a “ Mexican snack ” composed mainly of seasoned, boiled corn kernels served in a cup. They are a well known and loved snack throughout all of México. Vendors can be found on street corners, bus stations, train stations and in mercados pumping out the most fundamental (and probably the most original) street food of all Mesoamerica. Now do you want it on … Continue reading Esquites, Tequesquite and a Witches Curse.
The molinillo is a Mexican kitchen tool that may or may not be prehispanic (1). Regardless of its origin it is a classic Mexican implement and recognisable (in one form or another) by any latino. Its primary purpose is to mix hot chocolate (or atole) and to whisk up a nice foam (not in atole though). I have a small collection of these items. One … Continue reading Mi Coleccion de Molinillo
Cover image : roadside offering to the Gods on a street in Bali. Ketumbar Bolivia = Bolivian Coriander : generally identified as Porophyllum ruderale (syn P.ellipticum) Also called : Seungit (fragrant, smells good – Indonesia.) In southeast Asia Ketumbar Bolivia is a type of papalo usually identified as being the variety known as Porophyllum ruderale. Ketumbar (katumbar) is a Brunei Malay (1) word signifying the … Continue reading Ketumbar Bolivia : The Poreleaf in Southeast Asia
Wow. This started as something else. We’ll get to the Aztec diet part in a minute. Before I wanted to start I thought I’d define a couple of terms (one being “Naturopath”) so I thought I’d do a quick Google to get some ideas of the definitions out there and how they measured against what I know and all I can say is Holy Fuck! … Continue reading A Naturopathic View of the Aztec Diet : Part 1
Cultural appropriation (and appreciation), gentrification and gentefication. What’s in the mix? I recently published a Post on an unique prehispanic cooking tool called the molinillo. Mexican Cooking Equipment : The Molinillo This tool has become, more or less, the focus for this Post as a molinillo that has recently entered my collection raised a few questions within myself regarding when (and how) is it OK … Continue reading Gentification of the Molinillo?
Papalo is a herb that falls under the designation of “quelite” (1). Quelites are (usually) wild herbs that are allowed to grow if they spontaneously sprout within the milpa or are collected from the wild. The term quelite is not limited to leafy herbs but also encompasses the flowers (2), roots (3), vines, stems (4) and seeds (5) of various plants (including trees)(6). Some quelites … Continue reading Papalo, Guerrero, and the Cemita Poblana.
A friend recently sent me a message saying she’d found something at a second hand store, she didn’t know what it was, but thought I’d like it as it was from México. It turns out she’d found a molinillo or a hand held kitchen tool used in México for mixing and “frothing” hot chocolate. The literal translation for molinillo often comes out as “grinder”. This … Continue reading Mexican Cooking Equipment : The Molinillo
Masa Americana 