corn
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From my first humita batch (with improvisation)
This is an humita from my first batch try. It is a traditional dish, similar to tamales, made with the tender corn, and because of the tender state, it is called choclo, instead of corn. Usually the humita is wrapped in the husk in which the corn grows but I did not have enough. Therefore…
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— revisiting the blueberry-basil-cornbread
Many European and US-American years went by, without me fasting. Each morning I had some form of breakfast, light or intense, as celebration or as mere quotidian digestive flow. However, moments during these few years, in which I felt physically and mentally filled, kept telling me that some cleansing was needed. Feeling filled does not…
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Sabores Ancestrales de Mexico
¿QUÉ ES LA COMIDA MEXICANA? La cocina de México es el resultado de miles de años de historia, transmitida de generación en generación. Pasando desde la gastronomía mesoamericana, la prehispánica, la azteca… Hasta llegar a la cocina mexicana contemporánea se ha transformado, fusionado y evolucionado gracias a sus distintas influencias. En 2010, la gastronomía mexicana…
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Memory after forgetting
Back in the kitchen, after an hour at the food market, the ingredients were all mixed, resting in the oven, not yet warmed by the heat. On my way upstairs, I spotted the corn cob in its silks and skins, resting on the table. It is likely that it would have been photographed, and the…
Sila Blume 