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…
Opening on 9 September 2025, Whitechapel Gallery will host Hearthside, a new installation by British-Bengali artist Mohammed Z. Rahman, presented over six days in collaboration with Oitij-jo. The project meditates on hospitality, food knowledge, ecosystems, and the power of the dinner table to foster solidarities. Across painting, sculpture and installation, Rahman draws on the deep…
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,…
There are too many tenets in cooking; it shouldn’t be this way. Thinking in a certain, rigid manner about cooking stresses me out and renders me irascible, so I make rasam to remind myself of the volatility of the act and also to remember what my mother often says about making rasam, cooking, and life…
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……