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 go into that in more detail here Mexican … 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
As a chef I have amassed a collection of books regarding the cuisines of many cultures. The largest section of my collection is by far the books on México (and México adjacent) cuisine. This is a small journey through the library of my mind. This was the book that fundamentally changed my understanding of Mexican cuisine and cookery. This book also introduced me to the … Continue reading Books along the way
1. It is acceptable to eat tacos for any meal but only certain kinds of tacos may be eaten for certain meals. 2. Seafood tacos can only be eaten at lunch time. The most important meal of the day is lunch (comida) and normally served between 1 and 3 p.m. (2-4pm, it’s adjustable) 3. Tacos al pastor are only for dinner time. The last meal … Continue reading Mexican Taco Laws
*that’s “biscuit” (or bikkie) for my Australian brethren. I recently came across a flourless cookie recipe for a peanuty buttery chile crispy cookie. I love the idea of a chile cookie and one of my staples is an ancho chile, dried cherry and dark chocolate Italian style biscotti. This cookie however was quite different and I was intrigued. Well, where exactly does salsa macha (1) … Continue reading Recipe : Salsa Macha (cookie * recipe included)
acitronar (first-person singular present acitrono, first-person singular preterite acitroné, past participle acitronado) (Mexico, transitive) to fry until translucent, not golden nor crispy This technique is not solely a phenomenon of México. In French cuisine the technique known as “sweating” is very similar in nature to acitronar Sweating is the process of releasing flavours with moisture and low temperatures. It is a technique that uses a … Continue reading Cooking Technique : Acitronar (and by default the Biznaga and Acitrón)
