Poblano chiles are not commonly found in my part of Australia and I was lucky enough to find some in a large chain supermarket. Previously the only way I could access them is through the canned product. The San Miguel brand (see cover picture) was the only I had seen and it wasn’t until I visited México that I actually ate a fresh chile (chiles … Continue reading Rajas. Poblanos (por supuesto)
This is the first of my Cheat Posts. As a chef I am always interested in new ingredients and it is always exciting when these ingredients are from Mesoamerica. As a single mother I am always looking for food that is both healthy and exciting (if not exciting then at least interesting) for my child and, as a time poor single mother, I am always … Continue reading Kitchen Cheat : Chorizo & New Ingredient : Spaghetti Squash
In this case the text in question is Nuevo Cocinero Mejicano (1) En Forma De Diccionario (1888) Mejico or Mexico? and why? See the link to David Bowles etymological journey in the website references. See also my earlier Post : Origins of the words Aztec and Mexico I stumbled across this text purely by luck. In response to a readers comments regarding tequesquite (1) being … Continue reading Quelites in Old Texts
I think I have answered my own question but bear with me. It’s a process. I like to collect Mexican folk art and amongst my collection I have several wooden masks. I have come upon a bit of a mystery (possibly of mistaken identity) regarding a mask in my collection. I purchased this mask (above) second hand from a woman who reckons she (probably) purchased … Continue reading Mascara Mexicana? Mexican Mask?
zacatl (1) Principal English Translation: grasses, such as hay, used for fodder for animals (loaned to Spanish as zacate) (Cline 1986) dry grass, hay, straw, weeds, zacate (Lockhart 2001) zacate (from náhuatl zacatl.) m. (Costa Rica, El Salvador, Philippines, Guatemala, Honduras, Mexico, Nicaragua) : Herb, pasture, forage (2) the name zacate is a derivative of Nahuatl zacatl, denoting certain grasses, especially a short pasture-grass (Watson … Continue reading Unknown Porophyllum : Zacapapaloquilitl.
Chaoacocopin has been previously noted as one of the common names of Papaloquelite (Porophyllum macrocephalum) (1). I have come across this plant in an old text and would like to delve a little more deeply into this particular pore leaf (P.macrocephalum is most definitely my favourite pore leaf so far. I am however waiting to get the chance to grow some of the narrow leaved … Continue reading Papaloquelite : Chaoacocopin
*Hibiscuses? (both are valid it seems) A vital component of medicinal herbalism is knowing EXACTLY what plant you are using. This is extremely important if you are taking the plant internally. Knowing a plant with 100% certainty is the equivalent of knowing the difference between milk and orange juice when you go to the fridge. If you don’t know the plant with this level of … Continue reading Flor de Jamaica : A Confusion of Hibisci*
When you think of rice in Mexican cuisine it is often as rice, beans and tortillas. Rice beans and tortillas is often the only food available to the poorest (financially speaking) people in México (1). Rice (Oryza sativa) is considered to have reached the New World via two main means. Initially it was introduced by Spanish colonists through the port of Vera Cruz, probably in … Continue reading Green Rice : Arroz Verde
*See Post : Papaloquelite : What’s in a name? Why “butterfly” herb? papalotl.Principal English Translation:a butterfly (see Molina and Karttunen); also, a person’s name (attested as male and possibly female) Alonso de Molina:papalotl. mariposa.Alonso de Molina, Vocabulario en lengua castellana y mexicana y mexicana y castellana, 1571, part 2, Nahuatl to Spanish, f. 79v. col. 2. Thanks to Joe Campbell for providing the transcription. Frances … Continue reading Papaloquelite : The Butterfly Herb* (salsa recipe included)
Cover Photo : by PhotoMIX Company from Pexels That’s right. Not just ONE salsa verde but MANY salsas verde (or would that be salsa verdes?) This all started with a papalo based recipe involving baked potatoes. I feel that I must mention again my love for the quelites (papalo in particular) and all the wild green leafies in general. The Irishman in me has a … Continue reading Salsas verde.