SABOR! This is Mexican Food. Fall Issue 2017

SABOR! This is Mexican Food. Fall Issue 2017

Day or night, the busy streets of Mexico’s towns and cities are constantly buzzing with music, people, and the delicious smells that emanate from an unimaginable and amazing range of foods, snacks, and drinks!

Discover the extraordinary history of Mexico’s street food culture from pre-Columbian times, to the colonial period and the way mega cities cope to feed its inhabitants, this issue is for all adventurers like you who seek to challenge convention and embrace the exploration of other world cuisines as a life-enhancing experience.

Get ready to start a wonderful journey, with delicious recipes and articles exploring the captivating stories of immigration, creativity, and amazing ingredients that have made Mexican street food absolutely irresistible!

Fall 2017
Vol I

In this issue:


  • The streets that keep on feeding.

  • The flavours that came to stay.

  • Arab tacos. Recipe

  • Pastor tacos. Recipe

  • Baja shrimp & fish tacos. Recipe

  • The first baked bread in Mexico.

  • Cemitas. Recipe

  • Chanclas in chorizo adobo. Recipe

  • Molotes poblanos. Recipe

  • Tinga tostadas. Recipe

  • Courgette blossom quesadillas. Recipe

  • Step on the sweet side of the street.

  • Pulque meringues. Recipe

  • Gaznate meringues. Recipe

  • Baked sweet potato & plantain. Recipe

  • Arroz con leche, heritage rice puddings. Recipe

  • What is there to drink? refreshing ways to cope with the heat in Mexico.

  • Tepache. Recipe

  • Rice horchata with strawberry. Recipe

  • Zarzaparrilla: drinking the heart and soul of the rain forest. Recipe

  • Lime, cucumber & chia refresher. Recipe



Rocio Carvajal
Editor

Alex Drago
Production Manager

[email protected]
www.passthechipotle.com/magazine
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