Especially near the equator, where temps are consistently high, ripe oranges are commonly green.
Stories by Janet Blaser
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Stuck inside: readers share their tips for keeping busy—and having fun
So what have people been doing during Covid isolation? Several hundred responses to posts on expat Facebook pages gave us some answers.
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Bring on the blueberries! Mexico, after all, is one of world’s top producers
Pancakes, cobbler, pie, jam, muffins, cheesecake … the list of baked goods that blueberries work with goes on and on.
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What was Little Miss Muffet eating? The Indian version of requesón
Requesón is the Mexican version of curd in East Indian cooking. As a simple cheese, requesón is almost the same as ricotta.
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There are several things to look for when selecting a good watermelon
Watermelons are grown in several states but are plentiful, delicious and inexpensive throughout Mexico.
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Because some like it hot: jalapeños add kick to everything they touch
The secret to the popularity of jalapeños may lie in their hot but tolerable (and often irresistible) chile pepper kick.
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Agua fresca, a simple fruit drink that is refreshing and delicious
Tasty, refreshing and often surprising, these simple fruit drinks are a tried-and-true standby for living in a tropical climate.
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Mexico produces delicious, healthy salts that make everything taste better
Mexican cooks and culture appreciate good salt; in fact, the Latin (and Spanish) word for salt, sal, is the root of the word “salary.”
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Doing business amid the coronavirus: some entrepreneurs find silver lining
Some business owners have discovered or been thrust into new business models they’d never imagined before the coronavirus turned the world upside-down.
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Too hot to cook? Try making these cool treats for summer weather
Any agua fresca or smoothie can be made into an ice pop; what you must remember is that you need some sugar to give your paleta a better texture.
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Why we love Mexico, reason #127: the fresh fish, such as dorado
This white-fleshed fish lends itself to many styles of cooking and is just as good grilled with some lime and salt and pepper as it is in complex recipes.
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San Miguel artist puts her ‘quarantine cocktails’ into a book
Artist Jane Dill’s fun new book, Quarantine Cocktails: 50 Cocktails in 50 Days of Quarantine in San Miguel de Allende, is exactly what the title says it is.
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Here are some recipes that make zucchini look more enticing
When buying zucchini, choose the smallest, youngest, freshest you can find, as then the flesh is firm and the seeds have not developed as much.
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Back in business: expat entrepreneurs reopen with increased precautions
But it’s not business as usual as owners negotiate new standards and protocols after nearly four months without any income.
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Served with a big salad, pasta makes a lovely summer meal
Loaded with fresh veggies, a little exquisite cheese, some snipped green herbs, and cooked al dente, the flavors can really shine.
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Honey is fun to work with in sauces and dressings—but buyer beware
Make sure you are buying pure, raw, unadulterated, uncooked and unfiltered honey that contains the healthy components you’re buying it for to begin with.
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Horchata is a rice-based drink that pairs well with spicy food
Making horchata is more complicated than you’d think and is a little time-consuming, but the result is eons better than horchata made from a packaged mix.
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To go or not to go: how the virus has affected expats’ travel plans
Some are going to travel come what may but others are waiting and watching to see what happens in the next few months before deciding to travel.
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You can use salsa verde on all kinds of dishes and it’s easy to make
Top chefs around the world use green sauce on seared scallops, poached eggs, grain bowls, roasted salmon and all kinds of grilled meats.
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Restaurant starts food pantry for needy citizens. Now it’s a permanent food bank
Mission of volunteer-based organization in Puerto Vallarta is “to make sure everyone has food on their table.”
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Cabbage is good for more than just cole slaw or salad
Sauté it with a spicy sausage or chorizo for a breakfast scramble, venture into fermentation with a Salvadorean relish or bake it slowly with rich cheeses.
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Mexican-grown apples are small but flavorful and crunchy all the same
I have to say that apples – reliably crisp, sweet/tart, juicy – are one of the things I really missed when I moved to Mexico.
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In a Oaxaca town known for textiles, making face masks seemed natural
Over 2,000 coronavirus masks have been distributed to 18 locations in the state through an international network of donors and seamstresses.
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From salsas and smoothies to margaritas and muffins: it’s mango time
They’re plentiful, cheap and delicious and healthy too, being low in calories, high in fiber and antioxidants, with generous amounts of vitamins A and C.
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Helping hands: expats open their hearts to support Guanajuato food bank
Betsy McNair saw people going through the dumpster every day hoping to find food or something to sell. She decided to do something about it.
