“When we Mexicans struggle with a situation that seems impossible to handle, we say that we are pariendo chayotes, which can be translated as “giving birth to chayotes.” This expression paints a painful image since one variety of chayote is covered in thorns — definitely not something you’d wish on anyone, even your worst enemy.”
María Meléndez, Writer
Most Mexicans associate it with bland hospital food, but this green gourd is a giant of nutritional greatness.
Great seafood, great beer and great history define the state of Sinaloa and it’s culinary offerings, as our tour of Mexico’s regional dishes nears the final stretch.
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Mexican classic brand-name candies aren’t just sweet, they can be salty, spicy, tart or all of the above! Sarah DeVries guides you through the basics.
