Roasted Tomato, Chipotle Chile and Mango Salsa with Grilled Cheese

Leaves for serving, l. to r., avocado, fig, and hoja santa Leaves of Mexico and Roasted Tomato, Chipotle Chile, and Mango Salsa with Grille...

July Cooking Class Photos

July Cooking Class Photos With two eight-week cooking coming to a close, I wanted to post a few photos from the both the Alta Cocina (Mexica...

Cuts of Pork/Cortes de Puerco

Cuts of Pork/Cortes de Puerco by Victoria Challancin Many readers of this blog, especially Americans living in Mexico, have asked me to post...

Hoja Santa: The Root Beer Plant

Hoja Santa: The Root Beer Plant by Victoria Challancin I’ve heard it said that hoja santa (Piper auritum) tastes like anise with hints of...

June Cooking Class Photos

Flavors of the Sun Cooking School Class Photos Flavors of the Sun has several different eight-week courses going on right now. These photos...

Moroccan Tour 2008

Flavors of the Sun Morocco Tour October 28 - November 17, 2008 In 2007 I led two small groups of intrepid travelers to Morocco. I am happy t...

Mexican Cheeses

Understanding Mexican Cheeses by Victoria Challancin A Bit of History and Use Dairy products were introduced into Mexican cuisine by the Spa...