Beyond the Tortilla Chip: Three Mexican Snacks that Aren''t Deep Fried

Plus a recipe for Oaxacan-Style Peanuts with Chile and Garlic

16th Sep 2010

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Forget the chips.

You know the drill. You walk into a Mexican restaurant anywhere in the country. You sit down. Within moments -often before drink orders are taken- a bowl of tortilla chips and salsa are rushed out to the table. You immediately dig in. Time disappears. Before you order, before you even think about ordering, salsa stains the tablecloth and all the chips are mysteriously gone....

How to Make Homemade Vinegar (It Couldn''t Be Easier)

A pineapple and a few weeks is all you need

19th Aug 2010

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When I think of Mexican cuisine, I think of balance. Mexicans love acidity in their cooking, and that's what makes it so appealing to eat. Though it's a function of living in a warm climate--the same reason Thai cuisine is also fond of citrus, it's a necessary form of preservation--the culinary benefit has outlasted the necessity.

When you have something rich and heavy in your taco--like, s...