“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.
Mexico’s cultural treasure the taco is made in many countries … often badly. However, that’s not the case in Kyoto, Japan.
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What are the top crops coming out of Mexico, one of the world’s largest agricultural producers? Journalist Irena Vélez breaks down the numbers.
