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Mexican Christmas Traditions

What are tejocotes?

3 · Dec 19, 2024 · Leave a Comment

The tejocote, known in English as Mexican hawthorn, is a fruit deeply rooted in Mexican holiday traditions. Once a restricted import, this small but significant fruit has become increasingly available in the United States over the past decade, demonstrating its growing popularity beyond Mexico's borders for Mexicans and Mexican-Americans living in the U.S.

If you've ever wanted to know more about the essential ingredient to Mexican Christmas punch known as ponche navideño, here's everything you need to know.

Tejocotes, also known as Mexican hawthorn, in a blue and white ceramic bowl over a white marble countertop
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What to eat at El Cardenal in Mexico City

0 · Nov 6, 2024 · Leave a Comment

For more than 50 years, El Cardenal has stood as a beacon of traditional Mexican cuisine in Mexico City's vibrant culinary landscape. Founded in 1969 by Oliva Garizurieta and Jesús Briz, this family-owned restaurant has evolved from humble beginnings into one of the capital's most cherished dining establishments, renowned for its commitment to authentic Mexican flavors and time-honored cooking methods.

El Cardenal represents the gold standard of traditional Mexican cuisine in Mexico City. Their unwavering commitment to quality, from hand-selected ingredients to time-honored cooking methods, has created an dining establishment that not only serves excellent food but also preserves and celebrates Mexico's rich culinary heritage.

Whether you're starting your day with their famous breakfast service or enjoying a leisurely lunch, El Cardenal offers an authentic Mexican dining experience that shouldn't be missed during your visit to Mexico City.

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La Gruta Ehden: A Taste of Lebanon in Mexico City

0 · Oct 30, 2024 · Leave a Comment

La Gruta Ehden is one of the oldest and most beloved Lebanese restaurants in Mexico City. This culinary gem stands as a testament to a fascinating yet often overlooked chapter in Mexico's rich cultural tapestry – the story of Lebanese immigration and its profound impact on Mexican society.

From the street entrance at the original location in Colonia Florida, it looks a bit nondescript, save for the restaurant's sign above the door. However, once you walk in, you're in a lush green tunnel headed toward the covered front patio seating, flanked by a beautiful stone waterfall wall and tropical plants. Beyond that, the traditional dimly-lit dining room, and if you keep going, the covered dining area with a high ceiling and more tropical greenery.

Back dining room at La Gruta Ehden in Colonia Florida, Mexico City. A white stucco wall is the backdrop for tropical plants and a stone water fountain next to the seating area.
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How to make a Day of the Dead altar

0 · Oct 18, 2024 · Leave a Comment

Whether building a Day of the Dead altar is a new concept to you or an old tradition, celebrating this holiday is a meaningful way to pay respect to your dearly departed loved ones.

Day of the Dead altar at night: an ofrenda lit with candles, papel picado strung across the top, photos, sugar skulls and other items to celebrate All Saints and All Souls Day.

The sacred holiday, known in Spanish as Día de los Muertos, is rooted in pre-Hispanic Aztec rituals tied to the goddess Mictecacihuatl, the Lady of the Dead, who allowed souls to travel back to earth for a short period once a year to commune with their family members. Eventually, this tradition was merged with the Roman Catholic observance of All Saints Day and All Souls Day when the Spaniards conquered Mexico.

The hallmark of the celebration involves creating an altar, also called an ofrenda—an offering to the dearly departed souls with scents, colors, and candlelight to attract them earth-side, as well as photos to honor them, their personal belongings to bring them comfort, and food and beverages to feed the souls after their long journey and to prepare them for their return.

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What is Jicama?

1 · Sep 6, 2024 · Leave a Comment

Jicama is a native Mexican root vegetable that's slightly starchy and round or oval in shape. They have a light brown, papery skin with white flesh on the inside. The root itself can range in size from that of a small apple to as big as about six pounds.

A pile of jicama in a Mexican grocery store
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Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

More about me

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