Tag: Fiesta Friday

Ingredients, Regional Cuisine

“La Marquesa” Style Trout Packets

by Irene19 Comments on “La Marquesa” Style Trout Packets
“La Marquesa” Style Trout Packets

Scenes of family picnics and outings with friends at "La Marquesa" are part of the memories for many people who grew up in Mexico City and nearby Toluca, as well as enjoying antojitos  ("little cravings", snacks) at stands by the side of the road, or eating trucha (trout) in one of the many family restaurants around.  Trout is freshly sourced locally at "La Marquesa", and cooked in many ways: grilled, pan-fried in garlic sauce ("al mojo de ajo"), or "empapelada", which means "wrapped in paper" ... click on title for more

History, Ingredients, Mexican Cuisine

Tlacoyos – Pre- and Post-Hispanic Street Food

by Irene8 Comments on Tlacoyos – Pre- and Post-Hispanic Street Food
Tlacoyos – Pre- and Post-Hispanic Street Food

The definite upside of the mestizaje process during Spanish colonial times, was the rich new culture and fusion cuisine which have become the heart and true identity of Modern Mexico, as it may be aptly exemplified by a simple platter of tlacoyos, the most iconic pre- and post-Hispanic street food ... click on title for more

History, Regional Cuisine

Black History Month – Bean’s Old World Sisters

by Irene15 Comments on Black History Month – Bean’s Old World Sisters
Black History Month – Bean’s Old World Sisters

Common beans (Phaseolus vulgaris), were cultivated in the Americas with corn and squash, forming the strong agricultural and nutritional "three sisters"; with the influence of West African culture, the common bean adopted its culinary sisters from the Old World: white rice and fried plantain ... click on title for more