In Mexico City, these savoury molletes became popular amongst students at a fast pace, being usually one of the least expensive items on breakfast menus … click on image for more
Molletes – From Spanish Bun to Mexican Specialty
Refried Beans – The Stable Staple
I asked several friends and relatives what they thought the word "refried" meant for refried beans, and it was pretty much a tie between being “very well fried” or “fried several times”; there is even a version called “the seven-times fried beans" … click on image for more
Spilling the Beans about Beans
Frijoles de la olla is the traditional pot of beans that used to perennially simmer on the back burner of every Mexican stove. Two on-going arguments about cooking dry beans have been whether to pre-soak them, and when to add salt to the pot … click on image for more
The Many Moods of Oregano
Mexican oregano is different from its European counterpart, and there are at least two plants called Mexican Oregano, which have different flavour profiles: strong and minty for the first, and sweet and grassy-citrusy for the latter … click on image for more
How to Cook Barbacoa without a Pit in the Ground
The meat is cooked for at least 10 hours before the dirt and covers are removed, and the fragrant bundle of cooked meat - the barbacoa - is retrieved … click on image for more
My Slice of Mexico 