What do expats miss? Topping the list miss are Miracle Whip, Cheez-Its, sweet pickle relish, peanut butter, horseradish, molasses and sharp cheddar cheese.
Lightly battered or not, stuffed with a mild cheese, they can be eaten as an appetizer; the delicate squash flavor also lends itself well to egg dishes.
This odd-looking vegetable is actually a fruit and an excellent source of vitamin C and antioxidants and a good source of fiber too.
While mezcal aficionados advise sipping slowly to fully enjoy the beverage, it’s also a versatile base for a multitude of cocktails.
One of the most confounding aspects about living in Mexico was adjusting to the growing seasons: summer here is not when things grow.
Mexico produces about half of the world’s total crop of pecans and they’re harvested in October/November – coincidentally just in time for holiday baking.
Bear in mind that you can’t just replace sugar with stevia in baking; whatever you’re making won’t have the same texture or browning.
Flores de jamaica are hibiscus flowers, but not the big, colorful, decorative ones. This is a different variety, roselle hibiscus, or Jamaican sorrel.
This is about restaurant etiquette – yours, not the waiter’s or anybody else’s. It’s about good manners and being considerate; basically, being a grown-up.
Piloncillo – those cones of what look like brown sugar in every market and grocery store – is similar enough to use as a substitute.
Today we’re going to talk about canned tuna. Yes, fresh tuna is available but many of us have a special place in our hearts for a good tuna salad sandwich.
When I moved to Mexico 13 years ago, I felt like I was well prepared. Yet it was still a bumpy (though often amusing) ride until I felt comfortable.
Limes have become such a standard part of my regular diet that I forget how “exotic” they are. They’re cheap, plentiful and used in every kind of dish.
Since I moved to Mexico, grocery shopping has become one of my most enjoyable activities. In fact, the local mercado, or market, is just a hoot.
There’s so much that’s different about eggs here in Mexico, starting with how they’re stored unrefrigerated.
Some papayas taste like a vanilla pear, but with a softer, almost melt-in-your-mouth pillowy feel; others are more firm, with more melon-like flavors.
Adapting recipes to incorporate local ingredients can often lead to discovering surprising and delicious dishes and combinations hitherto unimagined.
From medical care to basic utilities to dining out, the cost of living is unbelievably low in Mexico.