A writer's journey into a family's and a country's past in the mill towns of North Carolina.
The second Judas disciple in the Son of God's entourage has his own devoted following among the downtrodden, especially on his dedicated celebration day in Mexico City.
The crowd is getting anxious. A man about ten feet away from me is yelling obscenities and cracking Virgin Mary jokes. Someone yells out “Move Forward!” I hold my breath.
Each year Mexican Independence Day begins at midnight on September 15th with fireworks, the famous “grito” or shout of the revolution, and then a day that follows of family and food. In kitchens and restaurants across Mexico pozole is served, a hearty soup made from hominy and pork, dressed up with chiles, salsas, sliced radishes and lime. The dish has long been part of Mexico's cultural heritage and has as many regional peculiarities as Mexican society itself. Where did it come from? Let's take a look back.
Mexico City was built atop a series of lakes and canals and the waterways that are left may be the key to its survival in the future—and a key source of quality food.
A short drive from Guadalajara, the town of Tequila pulses with the dry heat of the Central Mexican desert and is hemmed in by vast fields of blue agave cactus. Their pointy arms stretch skyward in worship of Mayahuel – the Maya goddess of the maguey cactus, and coincidentally, of drunkenness.
It’s mid-morning in Monterrey, Mexico, when Humberto Villareal—“Beto”—picks me up, but it’s already blazing hot. The air-conditioning running, his car is laced with the smell of cigarettes, and his gravelly northern accent takes me a minute to get accustomed to. Beto is a friend of a friend and a local chef in Monterrey. Today, in the early spring heat, he’s going to teach me how to make cabrito, Monterrey’s most iconic dish of baby goat.
While many associate Northeastern Mexico (and Southern Texas) with barbecues and charro beans, this region of Mexico actually has a much more ancient and ample food culture stemming from the mix of its earliest European transplants and native flora and fauna.
Visitors to Mexico City are often committed urbanites, travelers that crave the chaos and sophistication of one of Latin America’s biggest metropolises. Here are five modern, urban hotels that will put you right in the middle of the action in the big city.
While Mexico City has gotten major press in the last few years for its wellspring of great food, art, and culture, Guadalajara, flying under the radar, is forging its own reputation for excellent food and drink.
by Lydia Carey | Jan 12, 2016
There's more to Mexican cocktails than the margarita. Next time you find yourself in Mexico City, branch out and try one of these favorites. They're full of local infusions, endemic flora, and surprising flavors.
by Lydia Carey | Jan 30, 2016
So you've already been to Mexico. You're an expert on vitamin T (tacos, tlacoyos, tlayudas...). You fear no salsa. You feel pretty good about your Mexican foodie knowledge. But what about tejate, tepache, and pozol? Ponche, rompope, and a pulque curado?
Mexico City’s organic movement may be the key to saving an important and threatened local resource.