Introduction by Berenice Dichi
Mexico already has 18 products with designation of origin, the majority belonging to the category of spirits. For said badge to be awarded, it must have characteristics that identify it as originating from a country, region or locality, that its ingredients have natural and human origins. A geographical identification or denomination of origin, grants a right and protection to the manufacturing processes and raw materials of the product. In this way its use is prevented if the approved standards are not met.
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A National Virtual Trip
Introduction by Berenice Dichi
With the impossibility of traveling to our beloved Mexico, we decided to take a national virtual trip, to be able to transport ourselves for a few moments through the city of the pink quarry, the beautiful Morelia, strolling through its old cobbled streets and admiring the beauty of its colonial architecture. We could see with nostalgia the store that was our "rebocería" for many years, now turned into a technological product outlet.
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One of the images that I have imprinted in my head of the roads of Mexico is of the tepache vendors with their barrels, with the word "TEPACHE" painted in large letters to highlight and stop the thirsty passengers of the fast cars. Most of them would pass them without noticing them but if one were to notice them, one would see that there was almost always someone buying their glass or bag of this sacred pre-Hispanic drink.
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Many probably know that Easter is not celebrated on the same date in all parts of the Christian world. For the Catholic and Orthodox churches specifically, it is the culmination of Holy Week and consequently, it always falls on Sunday. However, the difference in the dates of its celebration has its origin in the First Council of Nicaea in the year 325, when it was established that Easter is celebrated on the first Sunday after the full moon, after the spring equinox. In the Northern Hemisphere, this date is March 21. Based on this calculation, Easter Sunday falls between March 22 and April 25.
Continue reading “Nuestro Domingo de Pascua Ortodoxa a la Mexicana”
Who would imagine that a guy with red and orange highlights, painting and doing theater and skateboarding in the streets of Coyoacán, selling handicrafts and with dreams of being a rock star, would become an emblematic chef in Mexico City, facing their cultural concerns within the origins and miscegenation of Mexican gastronomy?
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The bread of the dead is a living tradition in Mexico and there are many recipes that, however, often do not work for all of us. When that happens, our first thought is that the recipe was not good. However, factors like temperature, flour, yeast, and even others that we may never think of are important in preparation and the cause of failure or success when it comes to preparing this seasonal delicacy.
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At the end of October, when the date of the celebration nears, the placing of "ofrendas" or offerings for the "Day Of the Dead" to honor them, is a tradition that we see in almost all friends' and family members' homes. On a table that is usually positioned in a room with access to visitors, an altar is assembled that in its most elaborate form, consists of seven levels but is usually of only two or three that represent sky, earth and the underworld that gave its place to purgatory, mixing the conquerors' belief in Catholicism with that of indigenous cultures.
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Who has not been in a candy market while in Mexico? Post after post of sweetened delicacies, a dream of many children, including him that we carry inside each one of us. Looking at their tables, gaze between the crystallized sweet potatoes, the alegrías, the cocadas, the pumpkin candies, the ates, the wafers and each of the goodies offered in this space of happiness. But there is a sweet that is not only for sale in almost all stalls, but can also be found in supermarkets, even in corner stores. This sweet is the cajeta, a Mexican dessert. Today we present a traditional recipe for making burnt cajeta, the original of cajeta.
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Once again we had reached our beloved date of the Independence of Mexico. And of course, you had to celebrate! We already had the tequila and mezcal, the waters, the pozole, the tamales, the tostadas and even the coconut-stuffed lemons for dessert. The table was practically ready and our visiting guests from Mexico had arrived. But unfortunately, something very important was missing to look good. The chiles en nogada! National Holidays without the basic dish, there is no joke. Well no, but looking for poblano peppers in Athens, Greece is in… Greek. How to make chiles en nogada without poblano pepper? I tell you how we prepare them.
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