“Last week, we talked about how tamarind reached Mexican shores, and I admit I tried to squeeze hibiscus — jamaica in Spanish — into that story. It wouldn’t fit. It deserves its own chapter. The hibiscus we steep in jars and fold into salsas in Mexico has a more complicated passport than the Manila Galleon that finally brought it to our Pacific coast.”
María Meléndez, Writer
It actually has nothing at all to do with the Caribbean, we promise. It is an essential taste of Mexico, though.
Whatever you do, don’t call it a “Mexican pizza,” please.
Mexico has gifted the world both of the most popular dessert flavorings, but one is more highly sought after than the other.
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