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.