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Some of the quelites available at a taco stand in Mexico City, photo by Margret Hefner
June 27, 2016

Building Blocks: Weeds and Edibles in Mexico City

By Margret Hefner
Mexico City -- “I’m a vegetarian – what will I eat in Mexico other than beans and rice?” Taco-madness has so consumed the world’s view of Mexican cuisine that the traditional mainstays of the diet often don’t get the billing they deserve. Read more
Mexico City -- “I’m a vegetarian – what will I eat in Mexico other than beans and rice?” Taco-madness has so consumed the world’s view of Mexican cuisine that the traditional mainstays of the diet often don’t get the billing they deserve. Beans, corn, squash, chilies and tomatoes are grown together in milpa farms – a biodynamic system of agriculture. Anyone who has ever grown anything knows: if you let a garden grow naturally, you’ll have an abundance of leafy greens that most of us call “weeds.”

Well, in Mexico, nothing edible goes to waste. Just as every bit of meat from an animal is used, so are those weeds and all the other tender leafy bits.Read more
Cantina El Tío Pepe, photo by James Young
June 25, 2016

Behind Bars: The Ghosts of Drinkers Past at Tío Pepe

By
Mexico City -- For every level of society inside and outside Mexico, cantinas serve as both toxin and tonic for drink, song, jocularity, wit, mayhem and mishap. Tio Pepe, now thought to be the oldest such bar in the old Aztec capital, has provided both in equal measure since way before it received its present name in 1878. Read more
La Reina Itzalana, photo by Ben Herrera
June 13, 2016

CB on the Road: Eating Mérida

By
Mexico City -- Mexico’s Yucatán Peninsula was home to some of the most important Maya cities during pre-Hispanic times. One can still get a glimpse the glory of those cities in ruins such as at Chichen Itza, considered one of the seven wonders of the modern world. Read more