Peppers are among the main staples of Mexican food. Diners worldwide often associate Mexican dishes with a spicy twist that makes them fun to eat. Spanish even has the word “enchilado” to describe when someone’s mouth is on fire. “If you didn’t add pepper to it, don’t expect the food to taste. Although one must …
Madrid, 6 abr (EFE).- Hace 500 años se produjo la primera globalización culinaria de la historia a través de las rutas de la Nao de China, en la que alimentos, especias, utensilios y técnicas culinarias viajaron de Asia a Europa a través de México, hito que conmemora Casa de México en España con la exposición …
Una mesa para conmemorar 500 años de la mayor fusión gastronómica Read More »
Veracruz’s people might start their day having picadas, empanadas, or any of their three types of gorditas: white, black, or sweet. They might bathe these snacks with salsa or mole and top them with grated queso fresco. Gorditas are ubiquitous in Veracruz. Jarochos – Veracruz’s people – can find them anywhere. However, the best places …
Puffy Tacos Vs. Gorditas: An Oily Treat That’s Popular On Both Sides Of The Border Read More »
México, 3 de abril (EFE).- El taco es mucho más que un alimento para México. Emblema de su cocina y su cultura, cada día que pasa evoluciona y se expande internacionalmente con una oferta variada que marida, con tortillas de maíz o de harina, la tradición y la novedad. “A todos les gustan los tacos”, …
Los tacos: un emblema de México en el mundo con tanta tradición como futuro Read More »
Santo Domingo, 22 mar (EFE).- La gastronomía ecléctica de República Dominicana tiene posibilidades de alcanzar renombre internacional, pero necesita superar la “cultura del protagonismo”, amén de rescatar platos tradicionales que se han ido perdiendo a causa de la “modernidad”. Más de 500 años después de convertirse en el primer asentamiento europeo en el continente, el …
El “protagonismo” retrasa el posicionamiento de la gastronomía dominicana Read More »
Starting at 3, Mexican children during pre-Hispanic times ate half a tortilla a day. Between 4 and 5, they ate a whole tortilla. From 6 to 12, they enjoyed a tortilla and a half, and from the age of 13 on, they could eat two tortillas, said the Codex Mendoza, a document from the 1540s. …
Snack Pack: Fresh Mexican ‘Antojitos’ Are Taste Sensations Read More »
For Mexican families, mealtime is one of the most exciting moments of the day. It is a daily ritual that usually consists of several dishes. Before the main course, many families serve pasta soup. Some housewives choose to make these soups to satisfy every family member and highlight the main course’s protein. “It is a …
Pasta Soup: The Quintessential Mexican Appetizer Read More »
Central Mexico’s Tlaxcala region contains arid land with agaves growing everywhere. Its people learned how to benefit from the leaves of this plant during pre-Hispanic times, wrapping armadillo, rabbit or venison meat in them and cooking it in underground ovens. That was an early version of barbacoa. Today, recipes for the traditional Mexican dish call …
For the early civilizations in the Americas to thrive, they had to domesticate a food source that was both nutritious and abundant. Corn became that golden staple, but the path to benefit from it was not simple. Corn kernels were hard to grind, and they were not as nutritious. Pre-Hispanic people overcame these obstacles by …
Peruvians are proud of their potatoes – their main staple and the third-most important crop in the world. First cultivated around 8000 BC, they are endemic to the highlands of Peru and the Southern Andes. Potatoes (Solanum tuberosum) are herbaceous plants that propagate vegetatively, which means that new plants can grow from a potato. Each …