April 28th | Week in Review

2017-04-28-01.png¡Hola a todos! This is my last post of the school semester. I want to thank everyone for taking the time to look at sources I have shared through this blog. I am always pleased to share them with you and hopeful that they may be of use to you.

– You might only think of tortillas when you think of Mexico, but the country’s culinary repertoire goes far beyond that – in part because of the overlapping indigenous, Spanish, and French influences. The next time you’re using food as an introduction to Mexican culture, you might want to read this Illustrated Guide to Mexico’s Delicious Breads. The article discusses how bread was made more palatable with “the addition of indigenous ingredients, like corn, piloncillo, and chocolate. And then when the French began arriving to Mexico, they introduced European baking techniques, which have had long-lasting effects in the Latin American country.”

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