The hottest chile tested in 2011 was the ‘Trinidad Scorpion Red Butch-T’ at 1,107,000 Scoville Heat Units.
A New Breed of Markets in Mexico City
By José C. Marmolejo The renewed interest in both Mexican and international gastronomy by the young, educated, and curious class of Mexicans has created the demand for a new market concept in Mexico City. While traditional markets in Mexico are hot, crowded, and smelly along with the ever-present threat of pickpockets and not exactly honest vendors, it takes the right …
Cocineras Tradicionales: The Traditional Cooks of Mexico
TV and social media were also the “new and improved” channels for Mexican cooking dissemination. Las cocineras tradicionales de Mexico became a trend.
Nissan: Peg Leg Porker Titan Takes Barbecue to a New Level
I’m going to go out on a limb here and guess that the Peg Leg Porker Titan is a far cry from the first chuckwagon that Charles Goodnight MacGyvered from an army surplus supply wagon after the American Civil War.
The Largest Port in Mexico: El Mercado de La Viga
El Mercado de la Viga is the largest seafood market in Mexico, responsible for supplying Mexico City metropolitan area—more than 22 million inhabitants—fruits de mer on a daily basis.
Sidewalk and Street Food in Mexico City
It must’ve been those food and travel TV shows that made street food popular in America. It became attractive and adventurous to eat in the open markets in cities of Thailand, China, or Latin America.
505 Southwestern Rolls Out New Red Salsas
It’s always good to see a real-deal chile company expand and grow. 505 Southwestern, for example, has just come out with a new line of medium heat red salsas.
