Blog

In Season- Membrillo (Quince)

  mem-BREE-yo The quince is not native to Mexico, nor is it widely cultivated here. Its native origin is in Central to Southwest Asia: Turkey, Iran and into Morocco where it is a popular ingredient in tajines. From there, it would have entered Spain, which is likely how its seed was transported to Mexico.  It …

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Put More Flowers on Your Plate

Flor de calabaza – florr day ka-la-BA-zah It’s the delicate squash blossom –usually, the male flower that has satisfied its role in the pollination of the female flower and will only wither, if not eaten. In Mexico, nothing is discarded. Every part of the plant, or animal – if it is edible, it is eaten. …

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A lucky find: Zapote Blanco

tsa-POH-tay BLAHN-ko As I wander through the markets, I’m always (well, almost) on the alert for unfamiliar shapes and colors. Most important to pay attention to are the ladies that set up their tables in the annex area, just outside the main central market here in San Miguel de Allende. They bring in the most …

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Plátano Manzano

PLA-tan-o mahn-ZAHN-o (I have heard/ seen this both as ‘manzana’ and ‘manzano’) Platano manzano is the sweet, creamy ‘apple banana’ . These were harvested in Jalisco Mexico. These chubby, short bananas are a fruit for eating uncooked; their flavour has a light apple perfume and the texture is more smooth and custardy than the standard Cavendish …

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Pesky Purslane

Verdolagas   bvair-doh-LA-gahz When I lived on a rural property in Ontario, I battled purslane in my perennial garden every summer. There was no end to the determined fleshy stems that put down root wherever it came in contact with earth. Little did I know I was sitting on an Omega-3 empire. In the cracked, dry …

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