Skunkweed and the Skunk
Cover Image via Sensi Seeds (this Post does not cover cannabis at all. In English, ‘skunk’ has become slang for any potent, high-THC strain of cannabis. The media often uses ‘skunk’ to define ‘street weed’, usually in a derogatory fashion. In fact, Skunk #1 is the official name of one of the oldest and most popular strains of cannabis, and there is a ‘Skunk family’ … Continue reading Skunkweed and the Skunk
Chautl. A porophyllum?
I have previously investigated the identity of this particular quelite in an earlier Post : Tepepapaloquilitl. In the mountains outside Toluca there is a root called “chautl” which comes from a plant identified by locals as papalo. This may be the same plant as tepepapaloquilitl (1). The Aztecs used the root of tepepapaloquilitl as a vegetable. The root of the chautl (2) is also used as a … Continue reading Chautl. A porophyllum?
Rajas. Poblanos (por supuesto)
Poblano chiles are not commonly found in my part of Australia and I was lucky enough to find some in a large chain supermarket. Previously the only way I could access them is through the canned product. The San Miguel brand (see cover picture) was the only I had seen and it wasn’t until I visited México that I actually ate a fresh chile (chiles … Continue reading Rajas. Poblanos (por supuesto)
Kitchen Cheat : Chorizo & New Ingredient : Spaghetti Squash
This is the first of my Cheat Posts. As a chef I am always interested in new ingredients and it is always exciting when these ingredients are from Mesoamerica. As a single mother I am always looking for food that is both healthy and exciting (if not exciting then at least interesting) for my child and, as a time poor single mother, I am always … Continue reading Kitchen Cheat : Chorizo & New Ingredient : Spaghetti Squash
Quelites in Old Texts
In this case the text in question is Nuevo Cocinero Mejicano (1) En Forma De Diccionario (1888) Mejico or Mexico? and why? See the link to David Bowles etymological journey in the website references. See also my earlier Post : Origins of the words Aztec and Mexico I stumbled across this text purely by luck. In response to a readers comments regarding tequesquite (1) being … Continue reading Quelites in Old Texts
Mascara Mexicana? Mexican Mask?
I think I have answered my own question but bear with me. It’s a process. I like to collect Mexican folk art and amongst my collection I have several wooden masks. I have come upon a bit of a mystery (possibly of mistaken identity) regarding a mask in my collection. I purchased this mask (above) second hand from a woman who reckons she (probably) purchased … Continue reading Mascara Mexicana? Mexican Mask?
Unknown Porophyllum : Zacapapaloquilitl.
also – Tzacapapaloquilitl m. (Costa Rica, El Salvador, Philippines, Guatemala, Honduras, Mexico, Nicaragua) : Herb, pasture, forage (2) Tiene raiz ramificada, de donde echa tallos delgados, verdes y de dos cuartas, hojas muy delgadas y largas, y flores azules llenas de pelos blancos y que se deshacen en vilanos. Es de naturaleza fria y humeda, y presta los auxilios que le son propios de cualquier … Continue reading Unknown Porophyllum : Zacapapaloquilitl.
Papaloquelite : Chaoacocopin
Chaoacocopin has been previously noted as one of the common names of Papaloquelite (Porophyllum macrocephalum) (1). I have come across this plant in an old text and would like to delve a little more deeply into this particular pore leaf (P.macrocephalum is most definitely my favourite pore leaf so far. I am however waiting to get the chance to grow some of the narrow leaved … Continue reading Papaloquelite : Chaoacocopin
Flor de Jamaica : A Confusion of Hibisci*
*Hibiscuses? (both are valid it seems) A vital component of medicinal herbalism is knowing EXACTLY what plant you are using. This is extremely important if you are taking the plant internally. Knowing a plant with 100% certainty is the equivalent of knowing the difference between milk and orange juice when you go to the fridge. If you don’t know the plant with this level of … Continue reading Flor de Jamaica : A Confusion of Hibisci*
Green Rice : Arroz Verde
When you think of rice in Mexican cuisine it is often as rice, beans and tortillas. Rice, beans and tortillas are often the only foods available to the poorest (financially speaking) people in México (1). Rice (Oryza sativa) is considered to have reached the New World via two main means. Initially it was introduced by Spanish colonists through the port of Vera Cruz, probably in … Continue reading Green Rice : Arroz Verde
Masa Americana 