Save a Place at the Table

Mi mama loves to cook, although she will deny it if you ask her. So the occasions we go out to eat at a restaurant are few. The instances where they are a Mexican restaurant even fewer. No need to go out and get Mexican food when you think your mom makes it better. Yes I am totally biased but I am a sucker for any home cooked meal

To the Sea and Beyond

One of the best parts about doing food writing is the field work. Not only do you get to try new delicious foods but also just explore the area. I have learned many new things about the city of Lexington through trying to scout out new places to try. I began with what I knew and slowly worked my way out of my comfort zone. But there is one frontier that I have not really focused on and it didn’t really hit me until I my mom told me.

When is a Taco a Taco?

While conducting further research and meeting new people through the course I learn about many different varieties of dishes. That brings to me the question if you can far enough from the “original” for it to no longer be the same dish. Is there a point when a taco stops being a taco and it becomes something else? If so who and what get to determine that?

The Pokey Things that Grow in the Desert

To clarify that is how my friend referred to cactus when I told her I was having some for lunch and I loved it. I think that is a wonderful description for the plant, which I also love. The reason I bring cactus up is because of an episode of some cooking show that was on at who knows what hour because I was sick and the remote not within arm’s reach. So I have to suffer through whatever was on while being cold and hot at the same time. But that is another story, back to the cooking show.

A Trip to El Super Mercado

Inside el Supermercado Aguascalientes

I live in the region that many have dubbed Mexington, a clever combination of two words like Labradoodle. But having grown up in the area and living close to it I sometimes forget that this is not what everyone experiences. When the class first began

A Talk with Javier Cabral

Screen shot of Javier Cabral’s Instagram

The semester is more than half way done I have yet to discuss any of the wonderful speakers that have graced our class with their presence, knowledge and experience. It isn’t because I haven’t found them interesting more because I fail at jotting down things when

From the Past to the Future

President Carlos Salinas de Gortari greatly influenced the relationship of Mexico and the United States when he signed the NAFTA.  The agreement was far from far and has influence the movement of goods and people between the countries. People have brought along with them their shape and are shaping what Mexican food is not only

A Conflicting National Cuisine

After Taco USA, with a focus on Mexican food within the United States the next book that we are reading puts Mexican food on the global scale. Planet Taco  is written by Jeffrey Pilcher.

After their independence Mexico searched for a way to unite the various people that were now Mexican. Food is powerful and is part of identity, but

Taco Trip

Very early in the class it was announced that we would be taking a trip together to explore some of the tastes that Mexington had to offer. One doodle poll later and the date was set for the 5^th of March. There was also a change to the locations and we did not go to get tacos. Instead we headed to try something new,

All Colors of Corn

This is going to seem random and sort of not food related but bear with me. My very first post talks about tamales. My descriptions could never do it justice so I will include an image:

Tamale de pollo y chile rojo

The wonders that can fill the maza are nearly endless.