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Monday October 16 2017

Food & Wine
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Mezcal, The Spirit of the South

Once you taste mezcal, you will all but say goodbye to tequila and be warmly welcomed by her lesser known sister. The deeper you get into Mexico, the more likely you are to encounter mezcal. Cross over from Guerrero, Puebla or Veracruz, into Oaxaca, and you’ll witness a dramatic change in the taste of mezcal. Mezcal is made from the agave...

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Chile Poblano: How to Prepare

CHILE POBLANO Ingredients (1 serving): Poached "Poblano" Pepper 1 piece Zucchini Blossom 4.2 oz. (120 g) "Oaxaca" Cheese 1.8 oz. (50 g) Mexican Rice 1/2 cup Avocado Sauce 6 tbsp Chopped Parsley .03 oz. (1 g) Stuffing Ingredients: “Flor de Calabaza” 1/2 piece Corn Kernels 4 tbsp Chopped Onions 2 ...

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Chalupas: How to Prepare

Ingredients (1 serving): Small tortillas (around 4-5 inches in diameter) 4 Pieces Green cooked Salsa 2 Tablespoons Chipotle Salsa 2 Tablespoons Chopped White Onion 2 Teaspoons Shredded Beef 5 oz. Melted Pork Butter 2 Tablespoons Procedure: 1.Dip tortillas in the melted pork butter and drain excess. 2.Slightly “brown”...

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Dining Overview in Oaxaca: Part 1

From the seven moles to fried grasshoppers, culinary seduction abounds in southern Mexico For the next two Ventana editions, I will provide you with an overview to some of the best dining in Oaxaca. In the first part, I will give you an overview of the choices you have and in the next edition, I will provide a sample of the best restaurants aro...

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