Mexico

Passion In The Jungle Cocktail Recipe

A tart, fruit-driven concoction from the Yucatan
Jun 27, 2014 2:00 pm

What makes this juicy rum drink memorable is its surprisingly tart profile. The same pucker also makes it the perfect contrast to Mayan spices found in the Yucatan, where our intrepid cocktail correspondent Brian Quinn first encountered it. See how it's made here.

Chocolate Bars Inspired By Jackson Pollock, Maybe An Acid Trip

A chocolate tribute to the expressionist artist
Jun 18, 2014 10:00 am

Check out these chocolate bars inspired by the American abstract expressionist Jackson Pollock. The artist’s iconic style is recreated on chocolate by hand-painting cocoa butter with all-natural food coloring. The bars are made of 55% Colombian cocoa concentration, and are not only stunning but also rich in flavor.  

Mesamerica 2014: Culinary Students Are The Focus At Mexico’s Ego-Free Food Fest

Enrique Olvera hosts the weekend symposium
May 27, 2014 11:00 am

Mexico is one of the most celebrated and beloved food cultures in the world and last weekend's Mesamerica conference paid homage to the reverence for culinary tradition that pumps blood through the heart of every Mexican kitchen — inviting chefs, farmers, food producers, distillers, brewers, academics and journalists who are turning to the ancient foodways of this vast and diverse country for fresh ideas and inspiration. Jody Eddy was on the scene.

Here's How to Drink Better Cerveza This Cinco De Mayo

Brews to make your spring fiesta red-hot!
May 1, 2014 2:00 pm

It may not be quite such a big fiesta in Mexico, but in America, May 5th is a serious party fueled by tequila, cervezas and mas cervezas. Bars are going to be crowded and rowdy, think St. Patrick’s Day but with less green and more sombreros. If you’re into a little more space and a little less mayhem, throw a Cinco De Mayo bottle share. I've got your tasting list covered right here.

Guy Rigby Says Mexico City Is The Best Kept Food Secret In The Americas

He serves as The Four Seasons' Food & Beverage VP
Apr 10, 2014 3:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Next up, Vice President Food and Beverage of Four Seasons Americas, Guy Rigby. Suffice it to say, his standards are high.

Agave And Añejo Walk Into A Bar...

Tequila drinking tips from a trip to Mexico
Apr 3, 2014 3:00 pm

If, on your visit to Mexico, you don’t want to look like a wide-eyed gringo who’d be fun to roll for his wallet (I prefer to project the air of a degenerate gringo who you might catch something from), there are three acceptable ways to drink tequila. All about not slamming it, after the jump.

With A Country On His Shoulders, Enrique Olvera Is As Cool As A Bowl Of Guacamole

Acclaimed Mexico City chef opening soon in New York
Mar 25, 2014 9:00 am

Launching the recent food festival Mesa Abierta was a proud moment for Olvera, 38, who is looked upon as a role model and culinary spiritual advisor in Mexico with his cerebral, modestly priced tasting menus (around $75), featuring dishes like smoked baby corn with coffee mayonnaise and a tortilla topped with three rare Oaxacan chiles aged over a year. As as we find out, New York is in his sights.

How To Get The Most Out Of Your International Butcher Shop

Translating these unique cuts for the home kitchen
Mar 5, 2014 10:00 am
Photo: Roger Walch on Flickr

There are 50 ways to butcher an animal. A "correct" way? Fat chance. Which makes things really interesting. “Most cultures that haven’t been globalized, like say the Japanese, give a lot of value to premium cuts, but they also deem every single part desirable,” says Tom Mylan, co-owner of The Meat Hook in Brooklyn. “It’s much more nose to tail in other cultures outside the United States.” With that, here’s the breakdown of six key butchering cultures — and how it all translates to your home kitchen.

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