The archive
Articles
Long reads on Mexican gastronomy — from the chemistry of nixtamal to the smoke of a mezcal still.
The living grain: how maíz structures Mexican taste
Why maize remains the organizing principle of Mexican kitchens — ceremonial, daily, and modern.
Mole: a history written in layers
Regional moles, slow technique, and flavour as something stewarded across time.
Mexico City eats in public
How the capital stages hunger on sidewalks, in mercados, and in dining rooms.
Pujol as cultural institution
Reading a celebrated kitchen as a chapter in Mexican culinary discourse — not a brochure.
Mezcal: smoke, agave, patience
Earth ovens, wild and cultivated agave, and a spirit that refuses anonymity.
Markets as living museums
Where chile literacy is taught by smell, and every aisle is a syllabus.
Nixtamal: the craft behind the tortilla
Alkaline water, mills, and why freshly ground masa still matters in the city.