Like its family members zucchini and cucumbers, chayote can be eaten raw or gently cooked. When steamed, chayote has a natural sweetness. Chayote is inexpensive and picks up the flavors of whatever it’s cooked with. Mexican cooks use it in soups and stews. Some folks cook it with sugar and milk to make a pudding. […]
Are you thinking of throwing your own Posada? You’re not alone! December 16th marks the kick-off for Las Posadas, the nine days of festivities that lead up to Christmas in Mexico and other Latin American countries. But what exactly is a posada? Traditionally they were religious events, first introduced by Spanish friars evangelizing to indigenous people. […]
Latino holiday foods tend to involve the whole family, comprising feasts that start the night before with the marinating of meats and the preparation of sauces. (Or the rising of breads. Have you heard of the Venezuelan pan de jamón?) In the interest of cultural sharing, we’ve gathered a list of some typical Christmas food […]
UPDATED August 1st, 2016 Are you thinking of hosting a traditional posada this Christmas? December 16th marks the kick-off for Las Posadas, the nine days of festivities that lead up to Christmas in Mexico and other Latin American countries. But what exactly is a posada?
The first time I made rice pudding, I fretted too much. I worried that my pudding was too thin, that it would stick to the bottom and burn, and that it wouldn’t taste any good after all of my hard work. (Note that I didn’t worry about my diet.) I wish someone, besides my husband, […]
Verdolagas are thick, tender greens that have an acidic, mouth-warming bite, almost like mint when they’re raw. The greens are popular during the rainy season in Mexico, and they can be found at markets across the United States under the name purslane. The word purslane sounds kind of old and fuddy-duddy, but verdolagas deserve a […]
In Mexico, mango season marks the arrival of spring—the ushering out of all the citrus fruits (goodbye, juicy tangerines) and the arrival of slippery, wet-fleshed fruits from the tropics. Mangoes pop up on the street corners, in plastic cups, and in the markets for absurdly low prices. Mango pico de gallo could probably be made […]