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The Art of Organizing a Cheese-Tasting Party
By THÉRÈSE MARGOLIS No matter what type of tasting party you have in mind, there are always guidelines to help you better savor your star ingredient. Whether it be a wine-sipping soiree, a chocolate-savoring extravaganza or a casual sampling of homemade jams, presenting your food or drink in just the right order and context is the key to culinary success.
Read moreFood Prices in Mexico Surge by up to 148 Percent
By THE PULSE NEWS MEXICO STAFF Since the start of the year, some food prices in Mexico have doubled, and others have increased by as much as 148 pecent, according the the National Institute of Statistics and Geography (Inegi). The price of avocados has increased by 45 percent since January, while onion prices are up 44 percent and tomatoes are
Read morePotzollcalli: Much More than Just Pozole
By THÉRÈSE MARGOLIS I have always been a squeamish eater, and frankly the idea of pork belly stewed in a broth of hominy and chili peppers topped with sliced radishes and lettuce never really appealed to me. So when my friend Enrique Castillo Pesado invited me to lunch at one of Mexico’s 20-plus Potzollcalli restaurants, my immediate response was, “Thanks,
Read moreGoula Awards Presented to Mexico’s Best-Practice Food Companies
By THÉRÈSE MARGOLIS The second annual Goula Awards were presented during a virtual ceremony on Thursday, Nov. 4, to leading Mexican food and beverage companies nationwide. The awards, which recognize good business practices within the country’s food and beverage sector, were presented by a multidisciplinary panel of 21 experts who evaluated a range of food products and services for consumer
Read moreA Farewell to Ramen
By THÉRÈSE MARGOLIS They are a staple in nearly every college dorm and a comfort food for millions of weary Mexicans who are too hungry to cook after a long day of work and fighting Mexico City traffic. But if Mexico’s food police — in this case, Federal Consumer Protection Agency (Profeco) Director Ricardo Sheffield Padilla — has his way,
Read moreDancing to the Rhythms of Kitchen Flavors
Home-style Apple Strudel By AVISHAG BEN MENASHE Everyone loves desserts, especially those that incorporate fruit and pastry and that need to be opened to find out what’s inside. Apple strudel is an amazing pastry that will fill the house with a intoxicating scent of warmth and love that practically no one can resist. One the original comfort foods, strudel has been a staple
Read moreDancing to the Rhythms of Kitchen Flavors
Spicy Cumin and Turmeric Meatballs By AVISHAG BEN MENASHE In our home, the consumption of minced meat is a celebration that turns into a variety of rich and varied dishes. Freshly minced meat can mix well with an array of other ingredients and soak up flavors from accompaniments. Here is my recipe for juicy and spicy meatballs, with a rich,
Read moreBringing the Tastes of Puebla to Mexico City
By THÉRÈSE MARGOLIS Ever since it opened its first restaurant here in Mexico City back in 2014, the Puebla-based Entre Fuegos group has been dedicated to bringing the true tastes of one of Mexico’s most culturally rich and historic states to capital consumers. From that most classic of Pueblan dishes, mole poblano, to deep-fried pelonas stuffed with black beans,
Read moreCooking with Iberian Ham
By THÉRÈSE MARGOLIS When it comes to hams, Iberians are the top of the line. These succulent, flavorful gammon masterpieces of Spain — produced from the acorn-grazed, black-hoofed Iberian pigs found only in the mountainous southern and southwestern regions of that European nation — are the crème de la crème of fatty cured pork. The history of jamón ibérico is
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