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October 8, 2019

Wine Harvest 2019: In Mexico, A Winemaking Tradition Reborn

By Lydia Carey
Mexico City -- The wine harvest is about timing. The time it takes for a grape to ripen to optimal sweetness, the moment they are cut from the vine, the days or weeks that each mix of crushed grapes and juice sits in fermentation tanks or oak barrels. Timing is everything and to get it right, you not only have to be obsessed with accuracy, but also have a passion for perfection. Alejandra Cordero, the winemaker at Tres Raices, a winery in Dolores Hildago, located in the central Mexican state of Guanajuato, has both.Read more
Mexico City -- The wine harvest is about timing. The time it takes for a grape to ripen to optimal sweetness, the moment they are cut from the vine, the days or weeks that each mix of crushed grapes and juice sits in fermentation tanks or oak barrels. Timing is everything and to get it right, you not only have to be obsessed with accuracy, but also have a passion for perfection. Alejandra Cordero, the winemaker at Tres Raices, a winery in Dolores Hildago, located in the central Mexican state of Guanajuato, has both.

Wearing a black lab coat, her hair in a tight bun and her hands stained ruddy red with wine, Cordero is testing the sugar levels of the latest batch of Tres Raices wine. This year’s harvest went fast. There was little summer rain and the grapes matured quickly. They started cutting in July and were finished by the start of September. Timing was vital. Read more
September 13, 2019

Lunch Rush: Mexico City’s Ubiquitous Comida Corrida

By
Mexico City -- At exactly the right moment, and not a minute sooner, lunch will be ready at La Cocina de Q.B.D.O. Generally, the magic hour of comida corrida – affordable, multi-course midday meals offered on weekdays and often Saturdays – is between 2-4 p.m., the typical lunch hour for Mexican workers. Read more
market mexico city tofu
Feast on the building blocks of Mexican cooking on our Market Watch walk!
September 7, 2019

Comida Exotica: The Illustrious and Exquisite Mercado de San Juan Pugibet

By James Young and Alfredo Balanescu
Mexico City -- The oft-heard quote from Pablo Neruda, “Mexico is in its markets,” is rarely truer than at the Mercado San Juan de Pugibet. Not only is Pugibet likely the only market on the face of the planet where you can pick up bok choy, ostrich meat, black-eyed peas and chicatana salsa (made from Oaxacan flying ants!) on any given day of the week – and, to be fair, that last one is probably hard to find anywhere – this downtown market is positively dripping in centuries of history. Read more