English Biography
If,astheGuatemalanpoetLuisCardozayAragónsays,“people
belong to the place where they had their first taste experiences”,
ChefMatíasPalomo(MexicoCity,1978)iscertainlyunabletoconceal the tradition of maize in his country,where...
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English Biography
If,astheGuatemalanpoetLuisCardozayAragónsays,“people
belong to the place where they had their first taste experiences”,
ChefMatíasPalomo(MexicoCity,1978)iscertainlyunabletoconceal the tradition of maize in his country,where tortillas,tamales,
corundas from Michoacán,pozole soup,guacamole,huitlacoche
mushrooms, a variety of sauces, or moles, made from centuriesold recipes,tamales,mixiotes with rabbit,lamb or chicken,nopal
leaves with the typical cheese from Oaxaca, tacos al pastor and
alegrías sweets prevail.
Numerous types of bread that are typical
throughout the Republic of Mexico, such as banderas, bolillos,
pambazos, chilindrinas and conchas, accompany the delicious
“Pan de Muerto”.
All this in addition to sweets with a fruit base
such as guava,tejocote and quince,and cajeta envinada,beverageslikeaguadeJamaica,tamarind,aguadehorchataandseveral
titbits to try“on the road”– if they are offered – during the journey.
Because Matías knew how to be a real vagabond of ta
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