Toasting the Ghosts, Ghouls, and Dearly Departed
Despite the fact that every ofrenda you’ll see this week is sure to feature a bottle of tequila – this lively libation is not the only way to toast the souls of yesteryear.
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Mexico’s Best Pan de Muerto
Traditional Pan de Muerto is a light brioche-like bread, sweet, but not too sweet, and very eggy. It’s nearly always flavored with anise seed, sometimes with lemon or orange zest, or even orange blossom water, and, occasionally, a little cinnamon or vanilla.
Read moreTim Hortons Doubles Down in Mexico
It’s never been a better time to get that double double, a box of jalapeño Timbits, and a maple-glazed doughnut.
Read moreDine Like an Aztec Emperor
It is with the goal of trying to recreate and revitalize the delicious royal banquets of pre-Hispania that chefs and culinary historians Oscar Segundo and Xrysw Ruelas set out to investigate traditional ingredients and cooking styles employed across Mesoamerica before the arrival of Hernán Cortés
Read moreIf Life Gives You Ashes, Make Micheladas
Although Mexican health authorities might not approve of the drink, that hasn’t stopped the Popo michelada craze from taking hold
Read moreA Spectacular Night of Fine Dining and (Almost) Luis Miguel
Already filled to the brim before the insert of the dinner guests, the piano bar came alive with excitement as bright fruity cocktails and decadent burnt yogurt cheesecake covered with ripe strawberries heralded in the live performance
Read moreChampagne Pop-Up Blushes with Rose-Colored Bubbles
Unlike rosé wines, which are made from red grapes that have been crushed with their skins being allowed to be in contact with the juice for a limited time, pink champagnes are made by adding small amounts of red wine to a white wine base
Read moreBajio Flavors Elevate Palates at Cantinas Palacio
The Bajío gastronomic festival at the Cantina Palacios includes an array of traditional Bajío gastronomic specialties, carefully curated and supervised by master chef Cynthia Martínez, culinary director of La Conspiración de 1809 restaurant in Morelia, Michoacán
Read moreNavigating Mexico: Mexico’s Own Red, Hot Chili Peppers
There is no question in almost anyone’s mind (or palate) as to just how essential chili peppers are to Mexican cuisine
Read moreABS to Host Belated Mother’s Day Luncheon
The price for the luncheon is 350 pesos for ABS members and 400 pesos for nonmembers
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