The Essential Reference for Mexican Candied Fruits (and much else)
This gloriously decorated slab of milk fudge called jamoncillo gives a hint of the glory of Mexican confectionary. Yesterday on Facebook, José Luis Curiel commented on my post on Mexican candied...
View ArticleGorgeous Photos of Frutas Cubiertas and More
In the latest issue of Culinaria Mexicana, lovely photos by Arturo Aguirre of the candied and crystallized fruits we were talking about a couple of weeks back. Look under Producto Mexicano. And a...
View ArticleHunger is best sauce. Or the republican culinary tradition
If you google “hunger is the best sauce,” you’ll come across lots of variants (pickle, spice) as well as lots of attributions from Socrates to Cicero to Cervantes. It’s a proverb that crops up in...
View ArticleTiny Bubbles 2: The Indian Tradition
A few months ago I posted about what seemed to me a big difference between modern Western cuisines and cuisines in other parts of the world, namely the widespread use of air in Western foods. I listed...
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