It seems like everything I’ve dreamed of doing in Mexico, Diana Kennedy has already done — which makes sense, considering she arrived here in 1957.
Kennedy has worked in a Mexican panadería. She has toured the country befriending fabulous cocineras, and coaxed out the secrets of their prized recipes. She’s passionate about preserving [...]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 →
In Mexico City, gorditas de nata refer to two things. They can be round, lightly sweet English-muffin type breads, sold at the markets in plastic bags. Or they’re dense, almost creamy cakes, served warm off the comal. “Nata” means clotted cream — it’s what rises to the top when fresh milk is [...]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 →
We arrived at Reyna’s house with two baskets full of produce. She unlocked the heavy gated entrance and we stepped through the doorway. In front of us was an open, tranquil courtyard with a dirt floor. This is where we’d cook and eat.
The kitchen lay just beyond the herb garden. Cooking utensils hung on [...]Continue Reading →
I’ve made sikil pak three times in the past month, and each time I’d stare at the pile of pumpkin seeds in the bowl and think, “There’s no way I’m going to eat all this.” But then I would. Twice I split a batch with Crayton, and the other time I ate the [...]Continue Reading →
We spent two hours at the Tlacolula market outside Oaxaca City this morning, and the dessert above is one of the best things we tried. It’s called calabaza batida and it’s squash — the tamala variety, as it’s known locally — cooked with water and piloncillo until it’s thick and saucy. [...]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 glory of the Mexican breakfast
- Tostilocos: The Mexico street food nacho, Frito-pie hybrid
- The Top 10 Tips to finding an apartment for rent in Mexico City
- How to take taxis in Mexico City, without getting ripped off
- A new Haitian restaurant in Mexico City
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