Ponche navideño: a hot fruit punch and the small fruit it cannot do without
By Rafe Calder The fruit is the awkward part. Every recipe for Mexican Christmas punch names the tejocote, and almost […]
By Rafe Calder The fruit is the awkward part. Every recipe for Mexican Christmas punch names the tejocote, and almost […]
By Ines Keane A fresh chile and its dried self often carry different names. That is the whole difficulty, and
By Porter Lang Pick one up and it feels like a tool, not a sweetener. Piloncillo is hard, dense and
By Isla Quinn Seventy-four arches. That is the number every source agrees on, and it is nearly the only one.
By Isla Quinn Deep red. Tart. Cold in a tall glass, sold from big glass jars. Agua de jamaica is
By Rafe Calder A cinnamon stick is not one thing. Two families of bark sell under the same name, they
By Porter Lang Start with the labels, because that is where the trouble begins. A molcajete is the bowl; the
By Ines Keane Almost every building in the old center of Morelia is made of the same stone, and that
By Rafe Calder A tree cut open bleeds a white latex to close the wound. That is the whole of
By Ines Keane Look at the center first. A large diamond, built from smaller diamonds, sits in the middle of