After two days of Puebla’s International Mole Festival, I came home to Mexico City with stars in my eyes.Continue Reading →
Most people probably think of chocolate as being European, but the cacao bean itself — the bitter seed that gives chocolate its taste — is native to Mexico.
The Mayans were the first to domesticate the crop, thousands of years before the Spaniards arrived. (The name cacao actually comes from the Mayan [...]Continue Reading →
Alice had told me about the greatness of Palacio de Hierro’s food department, but I wasn’t prepared when I walked in to the Roma branch for the first time a few days ago.
Baskets brimmed with golden-brown loaves of bread, and mounds of candied, chili-powder dusted fruit. Exotic salts and truffles [...]Continue Reading →
I’ve been dreaming about Mexican chocolate tofu pudding since Crayton forwarded me the New York Times recipe a few weeks ago. It was my turn on our recipe exchange, so I ditched my Mexican chocolate ice cream idea and told everyone I was making dairy-free pudding. A few people were like, [...]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
- A gringa in Mexico City
- How to make chiles rellenos, Mexican-grandmother style
- Red taquería-style salsa
- Five truths about tamales
- How to season a molcajete, when you’re absolutely tired of grinding
- How to make your own butter
- Hot-ass chile piquín salsa
- The glory of the Mexican breakfast
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