I love chicharrón en salsa verde, but when I first moved here the dish didn’t appeal to me. Drown crunchy chicharrón in salsa? And then what? Wait, the point is soggy chicharrón? I was too scared/weirded out to try it until early this year, when Ruth and I stopped at a roadside stand [...]Continue Reading →
My craving for BLT’s started with the bread. Not Bimbo, but thickly sliced, toasted, homemade bread. The kind that deserves a good slathering of Brazilian banana-orange marmalade, which was slowly going bad in our fridge.
But back to the BLT. It would be a messy monster, with thick slices of heirloom tomato [...]Continue Reading →
The more I learn about Mexican food, the more I realize I’ll never know enough.
So many things just simply aren’t written down: recipes, techniques, the names of regional chiles from tiny villages. Really learning this cuisine means traveling to cities and towns and tasting as many things as possible. Or at least studying with [...]Continue Reading →
I think Tlaloc must have been paying attention to my dude-check-out-the-mountains post, because for the past five days, it’s rained every day. Nothing too scary. Just a nice, steady drizzle starting around 4 or 5.
So my sandals have gone back into the closet. I’ve replaced my light cardigans for a [...]Continue Reading →
When I first moved here, I went a little crazy trying to find quinoa, the nutty, protein-rich seed that’s related to amaranth. I tried smuggling some in from the States, but it didn’t work. Mexican customs agents confiscated my supply. (Later they let me keep my brown rice flakes from India, [...]Continue Reading →
February 2 is Día de la Candelaria in Mexico, a Catholic holiday that honors the purification of the Virgin Mary. It’s also an important day for eating tamales.
The holiday is a follow-up to Three Kings Day on Jan. 6, when families serve a Rosca de Reyes cake that’s baked with hidden figurines [...]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 a proper chile en nogada
- How to make chiles rellenos, Mexican-grandmother style
- A gringa in Mexico City
- Tostilocos: The Mexico street food nacho, Frito-pie hybrid
- Five truths about tamales
- Buttery, Mexican-style pan de elote
- How to make ponche, the traditional Mexican Christmas punch
- Guacamole de molcajete, and how to make it without fear
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