The Year That Was

Before staring off a new year of posts, let’s take a look back at this year, a year of big moves, from Arizona to upstate New York, from Tumblr to WordPress. (Feel free to poke around the archives of this blog’s previous home.) Most popular posts from this year: The strawberry picking good time of…

How To: Eat a Tostada Without Breaking It

The tostada, I am convinced, is the red-headed step-child of Mexican food in the U.S. I say this with an apology to the red-headed step-children of the world and an apology to the tostada itself for being so unloved. The only reason I can see for the unpopularity of the tostada is the very slightly…

Mexican Raw Fish: Ceviche and Aguachile

‘So what is ceviche to you?’ The question, via text message from a good friend, even better chef and fellow food thinker, set off a firestorm of messages. ‘Is aguachile a thing?’ These are the kinds of days good Mexican seafood are made of. Ceviche is the much better known dish of the two, and…