Category: Food

Home Food
La Mezcaleria
Post

La Mezcaleria

La Mezcaleria restaurant has been a part of San Miguel de Allende for six years. Their innovative approach was to bring mezcal into the spotlight, and to do so they began serving mezcal margaritas which have become a staple at their bar.

Panis Focacius
Post

Panis Focacius

Unleavened breads with toppings are characteristic of many cultures. Citizens of ancient Greece produced a flatbread called plakountos that was enlivened with herbs, onion, cheese, and garlic.
Persian soldiers baked flatbreads with cheese and dates on top of their battle shields. A precursor of pizza was probably focaccia, a Roman unleavened bread known as panis focacius, to which toppings were added.

A Banquet of Temperament
Post

A Banquet of Temperament

By Tim Hazell Italian scholar and Catholic priest Marcilio Ficino (1433-1499) embodied the ideals of a Renaissance man of his time. His “Book of Life” published 500 years ago advocated simple decisions associated with choices of foods, clothes, ointments, and travel, compatible with each person’s specific histories and needs. It honored individual temperament and the...

Burrata Salad with Stone Fruit and Asparagus
Post

Burrata Salad with Stone Fruit and Asparagus

By Tim Hazell Romans, Greeks and Persians were fond of mixed salads; combinations of greens tossed with olive oil and vinegar. Layered and dressed salads have been popular in Europe since the Roman imperial expansions. Mary Queen of Scots enjoyed boiled celery root over greens covered with creamy mustard dressing, truffles, chervil and slices of...

Ratatouille – Mediterranean Nuance
Post

Ratatouille – Mediterranean Nuance

By Tim Hazell Ratatouille is a French Provençal stewed vegetable dish sometimes referred to as ratatouille niçoise. Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and any combination of leafy green herbs common to the region. The word ratatouille derives from the French Occitan...

Leaf Wrappers Rejuvenate and Refresh
Post

Leaf Wrappers Rejuvenate and Refresh

By Tim Hazell Lettuce, scientifically known as Lactuca Sativa, has been harvested for millennia, depicted by ancient Egyptians on the walls of their tombs dating back to 2,700 BC. The earliest versions resembled two modern greens, Romaine and Cos lettuce, believed to have been found on the island of Kos, along the coast of modern-day...

Javanese Gamelan and Wayang Kulit
Post

Javanese Gamelan and Wayang Kulit

By Tim Hazell “Gamelan” is a Javanese word meaning “orchestra,” referring to the instruments that make up a Javanese ensemble. Related combinations exist throughout South Asia. Gamelan music as we define it is native to four islands in close proximity: Java, Madura, Bali, and Lombok. Ensembles can range from a few portable instruments, played by...

Senegalese Griot and a Luscious Salad
Post

Senegalese Griot and a Luscious Salad

By Tim Hazell Prior to Senegal’s independence becoming official on April 4, 1960, many Senegalese identified with French instead of African ethnicity, due to the country’s long history as a colony of France. Its first President, Léopold Sédar Senghor (October 8, 1906 – December 20, 2001) was also a poet, cultural theorist and one of...

Pilafs and Biryanis
Post

Pilafs and Biryanis

By Tim Hazell “Pilaf -Turkish pilav, Azeri plov, Romanian pilaf, Persian polow, India/Afghanistan/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw.” Like all of the world’s truly great cuisines, Indian cooking has a distinctive architecture of its own. Culinary arts remain largely oral traditions passed on as heirlooms or through skills acquired under rigorous apprenticeship....