Cooking as a living archive of memory
Nixtamal, moles, molcajete salsas and wood-fired hearths: recipes explained with their history and technique.
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Recipes and notes
Chiles en Nogada: A Recipe, Patience and a Well-Served Legend
A recipe for unbattered chiles en nogada, with a fruit, meat and spice picadillo, a silky nogada and tips for serving them at their best, along with a look at the documented history apart from the legend.
August 2026
Fresh huitlacoche: how to clean it, cook it, and let it speak for itself
A guide to choosing, cleaning, cooking, and seasoning fresh huitlacoche without ruining its texture, with ideas for quesadillas, soups, and tamales, and a note of caution about poorly substantiated historical accounts.
August 2026
Avocado: The Long History of Mexico’s Green Gold
From the Tehuacán Valley to markets around the world: the long history of the avocado, its place in Mexican cuisine, and the light and shadow of the so-called green gold.
August 2026
5 ways to cook with chapulines: from the comal to the table
Five practical ways to cook chapulines—in salsa, antojitos, seasonings, everyday dishes, and aromatic fats—along with their history, comal techniques, and key safety tips.
August 2026
How to Make Mole: Technique, Patience and a Pot Full of Mexico
A historical and practical guide to understanding how mole is made: from toasting and grinding to patient cooking, with its Indigenous roots, colonial influences and many regional variations.
August 2026
Nixtamal: The Boiling Process That Turned Corn into Sustenance
Water, corn, lime, resting and grinding: nixtamalization may seem simple, but it transforms the grain into a nutritious, pliable masa deeply connected to the everyday history of Mexico.
August 2026