I am back on the pan dulce train, keep craving it, and pushing my wife to help me. But this time it’s personal. El Globo Panadería was established in Mexico City in 1884 by an Italian family of bakers. Without diving too much into history, Italy sucked at that time and the Mexican dictator Porfirio…
I have never actually worked an office job – the one with a suit and tie or 9-to-5 kind of thing. The closest I’ve ever been to that world is when I worked in a production company, back in Mexico, as a visual researcher. Now, I don’t even know if that company or role exists…
This recipe is far from traditional, but it’s great with breakfast foods—sausage, bacon, eggs, toast, or tortillas. It’s a very distorted version of a ketchup, but with very few ingredients it packs in great flavour and texture. The aubergine adds a lovely smokiness and body. Ingredients Method Rodrigo Cervantes is from Mexico City, but lives in…
Tepache is such a cool name, and it’s a cool drink. It seems to be gaining certain hype in some circles, or then maybe it’s always been around but just underrated. It is zero-waste after all. But for all its coolness outside of Mexico, I have to say tepache smells foul when you walk past…
I once worked a week in the pastry section of a now defunct classic European restaurant: Short crust, puff, choux pastry, sourdough baked just before service. Temperature of the butter, temperature of your hands, the oven, the moisture, feeding the dough, folding the dough, laminating… The whole thing was made from scratch. It was peaceful,…
The quintessential Mexican breakfast for hangover… well maybe every Mexican breakfast is a hangover cure. But I like this one because it’s simple. As for every recipe I try to put down into words, this one is flexible and open to individual resourcefulness. My brother loved this place in Mexico City called Chilakillers… I know……
My first memory of this dish is very warm: I was maybe seven or eight and I would spend the night at my aunt’s place. I remember her making it for me while I sat at the kitchen table and watched her go through the process in a matter of fact way: Heat the beans,…
Salsa macha — “Sauce for the brave, los machos, real men…?” It doesn’t go down so well for an origin story, does it? Gratefully, there’s another one. Salsa macha, as ‘ground sauce’, from the word ‘machacar’ — to grind — usually in a molcajete. From unknown origin in the south of Mexico, specifically in the neighbouring…