I’m still not an expert at making corn tortillas without a press, but I was in awe of this woman at the Mole Festival in San Pedro Atocpan. Her name is Bertha Reyes Romero and she was the quesadilla-maker at one of the restaurants.
Her hands worked so fast that I asked if I [...]Continue Reading →
San Pedro Atocpan is a little town about an hour southeast of Mexico City, nestled in the foothills near Milpa Alta. It’s actually closer to the state of Morelos than it is to the Centro Histórico, which is sort of crazy. I like it there. The town is quiet and charming, and some [...]Continue Reading →
In Mexico, you can’t just use any old pot to make mole.
The best moles, it’s generally known, are scraped and mingled together in a clay pot, preferably one that fits an extra-large wooden spoon. The pots conduct heat well and the clay adds an extra touch of flavor. And in my foreign eyes, [...]Continue Reading →
Once I decided I was going to make homemade chiles en nogada this year, I became obsessed with peeling my own walnuts.
Skinless, pristine walnuts are a requirement for the nogada, the creamy sauce that covers the Poblano pepper. The sauce must be white to reflect one of the colors of the Mexican [...]Continue Reading →
The last time I spent a substantive time in Madrid, in 1998 and 1999, the Mexican foods I missed the most were chips and salsa. I couldn’t even find tortilla chips in the grocery store, which boggled my California mind. When my mom came to visit, she smuggled me in a few bags, along with [...]Continue Reading →
In 2002, Crayton and I had just started dating, and I convinced him to take a trip to Spain with me.
I studied abroad there for two semesters in college and I think I won him over by telling him I’d show him around my old Madrid haunts — and that there was this [...]Continue Reading →
So I’ve been holding onto this news for a few weeks now, but I can finally tell you officially: Eat Mexico has launched culinary tours in Puebla!
We’re pairing up with All About Puebla, an English-language website that’s run by my friend Rebecca Smith Hurd. She’s an amazing Puebla resource and an all-around [...]Continue Reading →
Who is Mija?
Mija is Lesley Téllez, a food writer and culinary guide in New York City. I spent four years in Mexico's Distrito Federal, which launched my deep love for Mexican food and culture. In 2010 I co-founded the tourism company Eat Mexico.
Be kind, ask permission!All photos on this site were taken by me, unless otherwise noted. If you'd like to use a photo, please email me.
Top Posts & Pages
- How to make homemade enchilada sauce in three easy steps
- How to make chiles rellenos, Mexican-grandmother style
- A gringa in Mexico City
- How to make a proper chile en nogada
- The Top 10 Tips to finding an apartment for rent in Mexico City
- How to season a molcajete, when you’re absolutely tired of grinding
- Buttery, Mexican-style pan de elote
- Tostilocos: The Mexico street food nacho, Frito-pie hybrid
- Discovering tepache, or the juice of fermented pineapple
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