Tag: biznaga

Native Plants, The Kitchen

Cooking Technique : Acitronar (and by default the Biznaga and Acitrón)

acitronar (first-person singular present acitrono, first-person singular preterite acitroné, past participle acitronado) 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 gentle heat to soften vegetables and gently draw out their … Continue reading Cooking Technique : Acitronar (and by default the Biznaga and Acitrón)

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History, The Kitchen

Chiles en Nogada

Chiles en Nogada (1) Chiles en Nogada is a dish comprised of my favourite fresh chile, the poblano, which has been stuffed. The stuffed chile is then bathed in a walnut sauce and garnished with pomegranate seeds, and fresh parsley. The garnishes represent each colour on the Mexican flag (2), as the dish commemorates Mexican Independence. The dish was first introduced (3) in August 1821, … Continue reading Chiles en Nogada

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Herbs, Native Plants, The Kitchen

31 Alimentos que México dio al mundo : 31 foods that Mexico gave to the World

Mexico (and the Americas in general) has given much to the worlds food larder. We are familiar with many of these foods even though we might not know where exactly the came from (1). We can thank the Americas for staple foods such as corn, potatoes, tomatoes, beans (2), squashes, chiles, avocados, the turkey, vanilla and cacao (3) as well as the highly nutritious seeds … Continue reading 31 Alimentos que México dio al mundo : 31 foods that Mexico gave to the World

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