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August 10, 2019

Building Blocks: Weeds and Edibles in Mexico City

By
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
August 1, 2019

Tlacoyografía: Putting a Neighborhood’s Street Snack Vendors on the Map

By Lydia Carey
Mexico City -- When Liz Hillbruner moved to Mexico City in 2010 from the United States, she found herself obsessed with tlacoyos, the little football-shaped street eats she saw cooking on griddles around her neighborhood. They were a perfect package of corn dough, wrapped around beans or cheese and topped with the ubiquitous nopal, onion and cilantro salad popular at taco stands in Mexico. Read more