Por Rocio Carvajal. Hay ingredientes que permiten leer la historia como si fuera un mapa del tesoro. Pocos han construido un legado tan largo, contradictorio y profundamente sensorial como el azúcar. Desde los banquetes lujosos del califato abbasí de Bagdad del siglo VIII, donde el azúcar era arte efímero, medicina […]
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Chiles en nogada: An Example of Culinary Adaptations and Continuity of Flavors from al-Andalus in the Novohispanic Baroque Period.
By Rocío Carvajal. Para leer una version es español de este articulo da click aquí Filled with a spicy and fruit-laden minced meat, the poblano chile is placed in the centre of a Talavera platter, dressed in a delicate golden batter of eggs beaten to stiff peaks, and then covered […]
Chocolate drinking in colonial Mexico
This post is an excerpt from my ebook: Mexican Chocolate, Stories and recipes of Mexico’s greatest gift to the world. During the establishment of New Spain’s colonial religious communities, the drinking of chocolate was embraced by all the respectable elites. However, the moral and religious questions of indulging in such […]
Mexican-inspired Christmas Wish list
As this rollercoaster of a year comes to an end, we have come to understand more than ever, the true meaning of taking care of each other. Against fear and uncertainty, we have turned to compassion and kindness. We have learnt to hug each other with our words and deeds, […]
Christmas and celebrations in Mexico
The conversion of the indigenous population into Christianism was one of the priorities of the colonial government in the New World, the economic and political reasons behind it were that Rome was the largest financier of Spain’s colonial expansion, the reality of this process is that the relationship between the […]