Verdolagas is the Spanish name for a heat loving plant grown around the world, Portulaca oleracea, also called purslane. It can be eaten raw, but is more commonly cooked. Above cover image of purslane in flower, courtesy of L. Rignanese. Meet the Purslane Portulaca oleracea […]
Garbanzo beans are popular in parts of Mexico. They grow very well in the Sierra Madre Occidental (Western Sierra Madre mountains) because the climate is much like that of Asia Minor, in what is now Eastern Turkey, where the plant originated. This climate is called […]
Noticed some jicama in two difderent grocery stores this week, and decided it was the universe telling me to tell you more about this tasty vegetable. We do have one post about using it – our “Roots & Fruits Salad.” What is Jicama Jicama is […]
First of all, the plant known as “Mexican oregano” is a different species in different parts of Mexico. In each case, local people just shrug and call it orégano, because it’s what they know and use. There is not one single Mexican oregano. These different […]
Cover image: In Chiapas I had alegría made with cashews from a street vendor. delightful. Alegría is a Mexican sweet treat made with amaranth seeds and honey. Amaranth was, and still is, popular throughout Mexico for a number of drinks and foods and treats. […]
In Mexican and parts of the Southwest, one often has either caldo or sopa at the mid-day meal. I first had this caldo over thirty years ago in the remote mountains of Sonora. I have since had many variations of Caldo de Verduras over the […]
Summer eating tends to be lighter than winter fare. In North America we tend to eat more greens and salads and less soups and stews. And what a collection of greens we can select from in the Southwest – like amaranth! Amaranth One of my […]
