nora on 07/04/2014
Chiles en Nogada

Edible History: Chiles en Nogada

The other night I was having dinner with my boyfriend at the wonderful Mexican restaurant Mesa Coyoacán in Williamsburg, Brooklyn. My boyfriend is the only other person I know who is as obsessed with Mexican culture and Mexican food as I am. We could talk about the history of urban planning (or lack thereof) in […]


nora on 01/14/2014
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Notes from the Road: Quiet City

I have been in a very celebratory mood as of late — celebrating Christmas (as a lapsed Catholic turned atheist), celebrating the dawn of the New Year, and as of December 28th on a hilltop in Chiapas, Mexico, celebrating my engagement to the love of my life. I have always been fascinated by the ways […]


nora on 12/11/2013
Mexican Tortas

The Great State Project: Mexico City Milanese Tortas

Technically, my first experience in Mexico was a night back in 2007 spent in Rosarito, 45 minutes over the border from San Diego in Baja. But since my time on the ground was barely 24 hours and the only real Mexican food I ate was a bowl of “vegetarian” menudo, I don’t really think of […]


nora on 12/10/2013
Mexican Torta

Recipe: Mexico City Milanese Tortas

One of my favorite Mexican cookbooks is Nancy Zaslavsky’s A Cook’s Tour of Mexico. Not only does she expertly know her way around the kitchen, but for food history buffs, she provides great insight into the culture of every dish. So when I wanted to find the perfect recipe for D.F. Tortas, I knew exactly […]


nora on 09/10/2013
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Notes from the Road: A Flaneur’s Footsteps in Mexico

I have been thinking a lot about walking these days. Walking to explore, walking to get somewhere, walking to think, walking to see, walking to clear my head. When I first moved to New York, I would carve out two to three hours every weekend to just walk around neighborhoods. History was so alive in […]


nora on 03/26/2013
Pozole

Recipe: Vegetarian Pozole

One of my FAVORITE dishes in all of Mexico is the pre-Columbian soup pozole (or posole, as it is widely known in the U.S.). Pozole is traditionally made with nixtamalized corn (i.e., corn cooked with lime) and some kind of carne — usually pork or chicken. Pozole holds ritual significance in Mexican culture, as ancient […]


Our latest episode is up! Learn about Mexican cuisine and feast…

Our latest episode is up! 

Learn about Mexican cuisine and feast your eyes on the mouth-watering tortillas, tacos, tamales, and chilaquiles of Tortilleria Nixamal!!!

http://www.abbottandwest.com/episode/mexico-tortilleria-nixtamal/


The Innocents Abroad on 02/11/2013
Tortilleria Nixtamal

Where the Innocents Have Eaten: Tortilleria Nixtamal

Tortilleria Nixtamal, a small tortilla factory, restaurant, and cultural center in Corona, Queens that serves up authentic Mexican cooking. Corona is a longtime Italian neighborhood, but a rapidly expanding Mexican community and a need for quality Mexican food laid the foundation for partners Shauna Page and Fernando Ruiz to create Tortilleria Nixtamal. The restaurant’s crowning achievement? […]


Ever heard of chiles en nogada? Dig into Nora’s new…

Ever heard of chiles en nogada? Dig into Nora’s new article on the Mexican delicacy and your tummy is guaranteed to start rumbling: http://www.abbottandwest.com/edible-history-chiles-en-nogada/


nora on 12/23/2012
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Kitchen Snapshots: Los Mercados, Mexico City

Mexico City is bursting at the seams. It is a pulsating collection of humans, animals, commerce, expansion, art, and hope. Every day hundreds of people move to the city for a chance at a better future and every day it is getting a little wider and a little tighter. But not all of the people […]