Huitlacoche – Corn smut

Corn (elote in Mexico) is one of the pillars of the Mexican cuisine. Multiple uses and dishes have spawned from it since its domestication and artificial selection in the Mexico’s Tehuacan Valley, to the rest of the Americas around 2500 BC, and to the rest of the World by the XVth century, thanks to the ability of this plant to grow in diverse climates.

Corn Smut (more…)

Doing business in Mexico (II): colors that matter

The today’s Mexican multicultural society was forged through the blending of the indigenous and Spanish culture during a 300-year colonization period, and the heavy, deep influence from cultures that came afterwards through successive migrations. Or invasions (I’m looking at you both, France and USA).


Despite this rich heritage and the globalization that put Mexico limping down the road of being a modern, developed nation, one of the first things to understand is that this is still a heavily class-conscious society, and more often than not, this stratification is bound to the skin tone


Random sights, Culiacán

A replica of Moe’s Tavern from the TV show The Simpsons, as seen in Culiacán under the name ‘Litros de Moe‘ (Moe’s litres in spanish).


Mexican pork rinds – Chicharrones

What it was another way of making the tough skin of a pig edible, has become the perfect snack in the northern States of Mexico: chicharrones de cerdo.


Soy-simmered food: lou mei – 滷味, 香港

Lou mei (滷味) is the name given to the dishes prepared by simmering in a large volume of seasoned soy-based sauce before cooking, as a marinade. It is the brother of siu mei and lap cheung, as they three are under the general classification of being cantonese style cooked meats (or siu laap, 烧腊)

Fried pork intestine (炸大腸)