A pickup truck full of cacti paddles was a common sight in northern Mexico during the dry season when I was growing up. Cattlemen would harvest them from the wild
Milpa Mexicana Part 2
The Milpa could bring us closer to those dreams and that’s why we prepared a “how to” simple method—adapted to the US and Canada—to make a Milpa at home.
Best Ravioli in Town
“We are going for the best ravioli in town,” Natalia said on my latest visit to Milan—barely a month before the pandemic started.
Chinampas: Foundations in Mexican Cuisine
Tenochtitlan was, in 1520—right before the conquest—the city from where the Aztecs ruled their empire. It had more than 500,000 inhabitants, making it among the most populated cities in the world at the time.
Peperoni Cruschi Part 2 | Frying Them Up
Earlier this week we introduced you to peperoni cruschi. Now the exploration continues. From friends in Maierà – where the famous Peperoncino Museum is located – we were invited to a restaurant where those crispy peppers were just one of many delicious appetizers. Since we were so enthusiastic about them, our friends gave us a treccia of dried Dolce Calabrese …
Peperoni Cruschi | Crunchy Treat for Pepper Lovers
If you are not just looking for the hottest peppers, you’ll find a flavorful specialty at the other end of the Scoville scale in southern Italy: Peperoni Cruschi .
Milpa Mexicana Part 1
There is one scientific discovery that I consider amazing: the collaboration between legumes and other plant families.
