The Taste of Mexico – Chocolate
THE DIVINE DECADENCE Cocoa is a complex blend of over a hundred flavor components. Among the great pleasures of Pre- Hispanic Mexico, nothing could compare to a jicara ( a mug made from a hollowed dried fruit or guaje) of frothy hot chocolate, which for the Aztecs was the symbol of hospitality and wealth. Cocoa...
The Taste of Mexico – Cuisines of Mexico
Regional cuisine is born out of the limitation of supplies, out of the absence rather than the abundance of products. The Cuisine of Imagination encompasses the State of Mexico, Mexico City and Morelos Four days after arriving in Mexico City, Hernan Cortes and a group of his captains decided to visit the city. The...
The Taste of Mexico – Mole
“…Mole Poblano, probably Mexico´s most popular mole, was developed by nuns during the 17th Century.” Mole is prepared in such different ways that a whole encyclopaedia could be written about it. Mole includes highly refined Pre-hispanic tradition, European ways of cooking, peasant wisdom, convent dedication, indigenous herbs and products from the Far East. Mole was...
The Taste of Mexico – Chiles
Chili eaters do not adapt to the burn; except for extreme cases, the burn threshold for the spice is the same for American chili novices as for experienced Mexicans.” The Respectable Lady of the “Small Red Chili Pepper,” the Pre-Hispanic goddess of chili peppers, sister of Tlaloc, the god of water was called Tlatlauhqui-cihuatl-ichilzintli. Her name...
The Taste of Mexico – Cilantro
The Prophet Mohammed said, “Make yours the seeds of coriander, for it is a cure for all diseases…” CILANTRO (Coriandrum Sativum) was widely used in Ancient Egypt as a medicinal plant and for sacrificial purposes. It was grown originally in India and the Mediterranean basin and is also used profusely in Mexican and Thai cooking. This...
