My mom is the best cook I know.
She used to make the most incredible ponche, or warm fruit punch, every New Year’s. Just once a year.
My sisters and I used to pace up and down the kitchen as she peeled, diced and threw the ingredients, many of which were only available at this time of year in the markets, into a gigantic pot. To tame our impatience she would peel for us a few pieces of fresh sugar cane and cut it into smaller sticks, so we could chew and suck its sweetly tangy juice, ever so slowly, as we waited for the ponche to be served.
Continue reading Ponche: Or My Mom’s New Year’s Warm Fruit Punch
You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.It surprises me how Michoacan’s cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.
Continue reading Foods of Michoacan are Forever