Octli (or pulque) from the maguey and tepache from pineapple are well known; but the knowledge of one drink, Sende (or sendechó/sende choo) is in danger of being lost. Only a few still know the traditional production methods of this drink. It is a labour intensive product and in this day and age of speed and convenience fewer still are prepared to learn the ancient methods of production. When made … Continue reading Sende : Sendecho
Tepache is a traditional drink of prehispanic origin and although it was once produced from the juice extracted from the cooked agave piñas it was soon made from the fruit we now call pineapples. It is believed that pineapples (Ananas comosus) originated in South America in the area around Brazil and Paraguay. The fruit was traded throught the Americas and it was cultivated by both Maya and Aztec … Continue reading Tepache
Chenopod – from Ancient Greek χήν (khḗn, “goose”) + πούς (poús, “foot”) One of the most tenacious, hardy and useful species of wild herb is the Chenopodium. The use of this family of plants has a long history. Archaeological finds suggest that some chenopods, such as fat hen, were not only collected from the wild but may in fact have been cultivated as far back … Continue reading Chenopodiums
The porophyllum species continues to surprise. I have recently come across an organic seed seller in Florida who is selling a plant they call Yerba porosa. Yerba porosa is a common name that frequently refers to P.ruderale and translates to “porous herb” (grass) in reference to the oil filled glands (or pores) that give this herb its distinctive flavour profile. The variety of this plant … Continue reading Yerba Porosa : (Unknown Porophyllum)
(Is there anything this plant CAN’T do??) In 2009 a Czech company began importing from México nopal, grown on the slopes of the Mexican volcano Popocatépetl, as an additive to produce gourmet breads. Nopal is known for having a range of health benefits (See Post on The Medicinal Qualities of Opuntia Cladodes) and it would make a valuable addition to bread as it would lower … Continue reading Cerveza de nopal (Nopal Beer)
Death burns the lips of other cultures, but the Mexican is familiar with death, jokes about it, caresses it, sleeps with it, celebrates it; it is one of his favorite toys and his most steadfast love. Octavio Paz Day of the Dead IS NOT (and has nothing to do with) Halloween. Halloween (which is rooted in Samhain) is celebrated on the eve of 31st of … Continue reading Dia de Muertos IS NOT Halloween
Tagetes erecta (syn Caryophyllus Indicus)Also known as : Flor de muerto, African marigold, Cempoalxόchitl (Nahuatl name “twenty flower”, from cempohualli – twenty and xochitl – flower), cempasuchitl, zempasuchitl, apátsicua (purépecha and tarasco), caxiyhuitz (huasteco), guie’biguá, guie’coba, picoa and quiepi-goa (zapoteco), kalhpu’xa’m (totonaco), Ita-Cuaan (Mixtec), Jondri (Otomí), Genda phool, Genda (Hindi, Bengali), Chenduhoovu, Chendu huva (Kannada), Ghenda (Marathi), Galaghoto (Gujarati), Chendu malli (Malayalam), Banti Puvuu (Telgu), … Continue reading Cempasúchil
Amongst the spices introduced to Mexico with the Spanish was the seed of an umbelliferous plant in the Apiaceae family (1) known as Cumin (Cuminum cyminum). Cumin was very popular in ancient Rome and containers of it were kept on the dinner table much like pepper is today. Cumin is native to an area of the Eastern Mediterranean known as the Levant. The term Levant originally meant “the … Continue reading Cumin
A type of “honey” can be made from aguamiel. Aguamiel is heated in a pot until most of the moisture has evaporated and the liquid has thickened to the texture of honey and becomes dark amber in colour. For every 9 litres of aguamiel you will produce around only 1 litre of agave honey. According to CINVESTAV (The Center for Research and Advanced Studies of the … Continue reading Medicinal use of Miel de Agave (agave honey)
Sotol is a distilled spirit similar in vein to mezcals and tequila that has been sourced from the dasylirion plant. Although previously classed as an agavaceae the dasylirion is a small genus of 18 semi-succulent species in the Nolinoideae (a subfamily of the Asparagaceae) family. The dasylirion is also known commonly as the Desert Spoon. This plant is common to northern Mexico, New Mexico and … Continue reading Sotol.
Masa Americana 