Layered Bean Tamales – A Traditional End-of-the-Harvest Feast

Layered Bean Tamales – A Traditional End-of-the-Harvest Feast

The bean tamales pictured at the top of the post, put together as layered rolls, and steamed, wrapped in corn husks, are a traditional foodstuff to share at the end of the corn harvest in several farming regions of Central and Southern Mexico, from Tonatico and Tlahuac, to the state of Oaxaca ... click on title for more

Elopozole – Puebla Style Corn Soup

Elopozole – Puebla Style Corn Soup

In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more

Talavera – From Spain to Puebla, and Beyond

Talavera – From Spain to Puebla, and Beyond

One of the best known types of Mexican ceramic is Talavera, based on techniques from the Spanish town of the same name, Talavera de la Reina, in Castile. Last year, while at Mexico City's airport. I bought the jar with lid pictured at the top of this post, as well as a lovely plate. At that point, I was convinced I was acquiring authentic Talavera pieces ... click on title for more