Cooking in Mexico began as a chronicle of my baking experiences. My very first post was for a delicious almond pound cake and I intended for many more cakes to follow. Instead, my blog took a different direction as I found that my interests really lie with the food of Mexico and its part in the colorful culture of this country. I still love to bake, especially cakes, but there is so much more to explore and share. If Cooking in Mexico can give you a better appreciation for this complex, ancient land and the contributions it has made to culinary history, past and present, I will be satisfied.

My husband Russell, mi esposo, is my chief taster and seafood purchaser. He is the one who can tell me if the mole has enough garlic, the shrimp should be peeled or not before they are cooked, and which is the best fish to buy for caldo de pescado. I can count on him.


In my cooking, I try to minimize chemicals, preservatives, artificial flavors and colors — anything that isn’t real food. We have come so far from the food our great-grandparents ate — food that was raised locally and minimally processed. The change has been so complete that a new generation sees food in boxes and cans, laden with chemicals, as the new normal.

I look for organic foods, which are not common in stores in Mexico, but are increasing with each year. Whole wheat flour is usually used instead of white flour in my baking recipes, and sugar is decreased, as I have found that most baking recipes call for at least twice as much sugar as is needed to make delicious desserts.

I buy beef from a local carnicería that sells meat from animals raised on grass on the fields outside of town. When we can, we buy eggs from free-range chickens. And raw milk is purchased from a local family who milk their own cows that are never given antibiotics or growth hormones. Yogurt is made from the milk, and the cream becomes butter and buttermilk. Wild-caught fish are purchased from local fisherman, with sustainability a major consideration.

Animals commercially raised for food often live in terrible conditions with extreme overcrowding and fecal filth, no sunlight, and are fed processed food instead of the natural food they evolved to digest.  With poor government oversight and regulations, it becomes the individual’s responsibility to make intelligent and humane decisions when purchasing food.

Pure food, free of chemicals, results in dishes that taste fresh and more intense. I hope Cooking in Mexico inspires you to try a few recipes or create some of your own using traditional Mexican ingredients of the highest quality. Buen provecho! (That you eat well!)


Update: After a four year hiatus, I’m blogging again. New recipes and reviews are posted regularly once more. Thanks for waiting for me. (October, 2015)

Update #2: After living on the west coast of Mexico near Puerto Vallarta for 17 years, we have moved inland to the mountains for cooler summers and a more quiet life style. We now live near Mascota in the state of Jalisco, “the most Mexican of Mexican states”. (December, 2015)

88 thoughts on “About

  1. jamiehegg


    My name is Jamie Hegg, I write for Spoon University. I am currently working on a Cinco De Mayo recipe round up and would love to feature your Chiles en Nogada in my article. I would give a clear link to the recipe, use a photo from your website and give you clear photo credit, and provide a short caption. Please let me know if this is okay.

    Thanks, Jamie

    1. Hello Jamie,
      Just for your better understanding of Mexican celebrations and Mexican traditional food:
      5 de mayo is not a Mexican celebration, in last case is only in the state of Puebla where you can find this but not necessary a meal type celebration.
      The Chile en Nogada is a traditional Mexican dish BUT it should be prepared on September, when pomegranate, chiles poblanos and walnuts are in season. This meal celebrate the Independence Day, in September.

      Thanks for promote Mexican food and traditions.
      Renata Gonzalez

  2. Hi Kathleen!

    I just found your blog, and I love it! When I look at your beautiful photos, I feel like I get to enjoy the Mexico that I miss so much. I also enjoy baking, but it is the incredibly fresh Mexican food that inspires my blog, Flan & Apple Pie. I lived in Mexico City 2009-2010, and I have been trying to recreate all the amazing flavors in my kitchen ever since. My fiancé is from Veracruz, Mexico so it always helps to have a knowledgeable sidekick in the kitchen. I’m glad to see that you are back to blogging as of October. Keep the beautiful posts coming! They are appreciated.

    1. No, sorry, timethief. No slow cooker recipes here. The only thing I can think of from my pages would be cooking beans, but he has probably already done that. I did read once that to cook beans in a slow cooker, first make sure they have come to a boil and maintained a boil for several minutes. Then they can continue cooking on a setting below boiling.
      This recipe just came to mind, a favorite, that would lend itself to a slow cooker. If only our temperatures would drop so that I felt like making Chili con Carne. For a vegetarian version, if that is your persuasion, add more beans in place of the meat.
      Husbands who cook … yay!

      1. Hi Kathleen,
        Thanks for responding. That’s understandable given that your are where it’s warm and I’m where it’s cold. It’s winter and we are into comfort food that’s easy to prepare in a single pot while we work. Hubby has tried beans and chili. Both were good but now I’m looking for more tasty treats for him to make.
        Stay well and happy.

  3. Sydney

    Thank you so much for all the information! It has fueled my passion for Mexican cooking and culture. I wish you were still writing:)

    1. Don’t let that passion wane! Keep on cooking!
      Changes are in the works in my life. If all goes according to plan, I may be blogging again later this year. Click the subscribe button and you will get new posts when they happen.

  4. Marea Claassen

    Thank you so much for this information. Question: After soaking vegetables in Microdyne, can they be rinsed with purified water or should they just be left “as is” with the Microdyne on them?

  5. Hello,

    I am a professor of mycology in Korea University.
    I am preparing a story-telling book for the public (surely, not for the scientists), composed of 105 interesting stories of molds, yeasts, and mushrooms.
    One of these stories is about ‘huitlacoche’.
    I want to use one of your photos in my book.
    With regard to this suggestion, please send my your reply.

    Best wishes,


  6. Pinapple

    Hey Kathleen, just wanted to inform you that this person is selling shirts using your cool pineapple photo, just wondering if you sold that shot or gave them permission?

    (t-shirt link deleted by Kathleen to limit free advertising for this business)

    1. No, I did not give permission for the use of this photo. Thank you for the heads-up. This is not the first time I have been informed of my photos being used by others, but the first time I am aware one has been used for commercial purposes. I will communicate my displeasure, but I don’t know if it will result in anything. How did you ever make the connection?

  7. Angie

    Thank you for your comments and tips. Some of the things you mentioned in Costco did ring a bell. After I got your reply I checked for some of the things you mentioned and found them. Did you send a personal email to my mail box as well? I do buy some of the canned organic tomato products. Some of them seem to have sugar ; although, the stewed tomatoes does list organic sugar.
    We can still buy the bags of organic sugar and what they call estandard which looks and smells somewhat like raw sugar, but I know that doesn’t mean it is organic.
    I have not seen the organic coconut oil in Costco here yet, maybe I can request it. I have seen it at Sam’s, but we hardly shop there anymore. I would like to try it in some of your cookie recipes. Your Coconut Mango Tres Leches Cake recipe looks delicious. I want to try that next.
    Superama seems to be an upper class grocery store. It carries vegetables and products the normal grocery stores here do not carry. It is built next to an exclusive gated community.
    Thank you for your tip on the GMO corn tortillas. A family owned restaurant we frequent often here, makes their own tortillas. I’ll have to ask them about nixtamal. I did read the article. My husband and I had read another article similar to that one along with others on the GMO corn. This concerns us greatly. Nixtamal sounds so familiar. Isn’t there a brand of the bagged corn meal like Maseca that can be bought in the grocery store?
    How did you use the sprouted brown rice?

    1. Angie, Sorry for the late reply. The World Cup is keeping me very occupied!
      Costco does have a canned tomato product that includes sugar, but they also have another canned tomato without sugar. I just have to be sure to read the ingreds.
      I will have to check the shelves here and see if organic sugar made a comeback. I hope so. Estandard sugar is not organic. It just means that it is not as refined as white sugar.
      Yes, try requesting organic coconut oil. With enough requests, they might carry it.
      All corn tortillas, whether GMO or not, use the nixtamalization process. That’s how they soften the hulls. I don’t think there is any bagged cornmeal like Maseca that is non-GMO.
      Sprouted brown rice sold uncooked has the appearance of regular brown rice. I cook it like rice, except it doesn’t take as long to cook. Being sprouted, it has a sweeter taste. I will request it again at Costco. Maybe this winter when all the snowbirds return, they will carry it.

  8. Angie

    What is your source of organic butter and cream? Do you buy it locally? I would love to be able to find organic vegetables, dairy products etc. here in Aguascalientes. I guess I just need to ask around.

    1. Hi Angie,
      I’m not able to find organic butter or cream where I live. I can buy milk from a local rancher whose cows are grass fed, and then skim the cream off to make butter, but I am getting away from using butter anyway, and now use coconut oil for most of my baking and cooking. I have also switched to organic rice milk, which I buy at Costco. Costco remains our best source for organic and pesticide-free foods.

      1. Angela Beck

        Thank you for your answer. On line, I see that Superama has Organic milk and butter and supposedly other items that are healthy. We have  a Superama here, but I have not been by there to check to see if they actually have these items in the store. I will check Costco further for pesticide free vegetables??? To my knowledge the only pesticide free item we can get here are the tomatoes. I have got to check into the rice milk. I would want it only if it is made with brown rice. Soy is out for me. I’ve tried the Almond, but it is too sweet. I know they make the unsweetened. We can request things, but they will order items they think will sell.   I have also been using organic coconut oil with some things. I have thought to use it more in cooking and baking too. I wondered about it holding up with high heat. It seems to do okay in stir fry if I add it later when using some other oil such as sesame before hand. And of course it seems to do very well in your coconut muffin recipe! Thank you again for your help.                Angie

        1. Angie, I erred in my reply to you — I buy organic soy milk at Costco, not rice milk, though I know they carry that also. I look for milk that has the lowest amount of sugar. I am assuming that if a product is organic, it is also GMO-free, and I hope I am right.

          I use unrefined organic coconut oil (and most likely all organic coconut oil is unrefined), which Costco carries also. Unrefined oil can not be taken to as high a temperature as refined, but I do not have a problem with it in stir-fries or other sauteing. I guess I have learned to moderate the temperature, and not let the pan get too hot. I really like it in baking — cookies seem crispier and cakes seem more tender. That sounds contrary, but that is the case. Plus there is a subtle coconut flavor, which I really like.

          Costco in Puerto Vallarta carries organic celery, lettuce mix, baby carrots, all the alternative milks, Mary’s gluten-free crackers, Kasha brand multi-grain crackers, organic olive oil, Kirkland brand organic canned cubed tomatoes and tomato paste, a new organic frozen pizza, and sometimes organic grapes, and probably more that I can remember right now. Our area has a huge American and Canadian population that purchases these items. You are right — if an item won’t sell, they drop it. Costco dropped sprouted brown rice and organic sugar, to my dismay. But all in all, I’m thrilled we can buy so much that is organic now. When we first moved here 16 years ago, I don’t think it was possible to buy one item anywhere that was organic, so when a store does add something organic to their inventory, I want to support it.

          I have never heard of Superama. Apparently there is not one in Puerto Vallarta, but the largest grocery stores here carry organic and “natural” products in small amounts, which include organic milk (not cream or butter) and a lot of the organic labels from the U.S.

          On a GMO note — I have stopped buying corn tortillas after reading that Maseca, the supplier to most tortillerias, uses GMO-grown corn. If I can find a tortilleria that grinds their own corn, which is nixtamal corn (the process of being soaked and cooked in an alkaline solution to soften it) it has a good chance of being non-GMO because it is most likely locally grown corn, but these tortillerias are getting far and few between.

          If you care to read more, here is an article on GMO corn in Mexico: http://www.csmonitor.com/World/Americas/Latin-America-Monitor/2013/0516/People-of-corn-protest-GMO-strain-in-Mexico

          Thank you for continuing this dialogue — I enjoy it. :)


  9. love your blog!! found it when I was looking for a pic of papaya trees for my blog (I didn’t forget to link back 8) everything comes across as real and authentic, not contrived.

  10. Jeff

    I haven’t been able to get to the market and want to purchase some coconut oil do you ever come into Vallarta? Or can arrange delivery?

  11. Christina eaton

    Hola Kathleen! I live full time in Bucerias and came across your site when I was looking to see if I could make a couple of days worth of jugo verde and leave it in the the fridge. I love your recipes and love cooking Mexican food although I find that I long for some US favorites, which I am learning to cook just fine down here. So my original question is this: Can you mix ..say..two days worth of jugo verde and put it in the fridge? Does it get less “better” for you? Or get any kind of weird taste? I have a great little place in Bucerias…on the road to the DeCameron that I stop at when I do not have a lot of time, but I really prefer to make it at home. Thanks!

    1. Hi Christina,

      I’m glad you found Cooking in Mexico. There is no problem keeping jugo verde (green juice) in the fridge for a couple of days. It won’t taste as fresh, and may “settle” a bit, but just shake it up when you are ready to finish it. It certainly can’t spoil that quickly. I know that place on the road to Decameron, but I have never been there. I prefer home made juice, too. Visit again!

  12. Wow, it’s great to browse your recipes. It’s like a guidebook to Mexican foods that aren’t normally covered in traditional cookbooks. When I was 18 I went to a 3 week cooking school in Puebla,Mexico designed for gringos like me. I learned a lot, but it’s such a varied cuisine. Love what I see, can’t wait to try more recipes. Your photography of dishes is gorgeous.

    1. Well thank you! That’s quite a complement! We visited Puebla years ago. I remember the wonderful mole sauces — really complex combinations of different ingredients. Moles remain a favorite of ours. Happy cooking!

  13. Emilie

    Hi Kathleen,

    I have read your mexican food blog. Seems to me that you are quite the Mexican food specialist :)

    My name is Emilie, I am a Strategist working for a British advertising agency. I am currently working on advertising for the Old El Paso (Mexican food) brand.

    I would really like to pick your brain on the brand, its relationship to Mexican food and it’s role in general.

    Would it be ok if I send you some questions about this?

    Looking forward to hearing form you.

    Best Regards

    Emilie Riis

  14. Kathleen,
    It sounds like you live in a nice and convenient area of Mexico. I live in Aguascalientes. I wrote before asking about Microdyn. I had used bleach for years, following the directions on the Mexican bleach jug. I was concerned because according to those directions you didn’t rinse the fruits and vegetables. I did rinse them at least half the time thinking I should and according to info on your site that was right. We did not use Microdyn because we thought it was nickel based. According to some comments on the Disinfecting article it is silver based. Anyway, we have started using Microdyn.
    The things you mentioned about meat and eggs sounds familiar. I have seen how some of the cattle here are raised. I have seen a lot of them in very crowded, filthy conditions and then a few outside the city where they have more room to roam without the filth. I have seen chickens loaded on trucks and you can tell by the way they look they were not free roamers.They did not look healthy. I would love to be able to find free range chicken eggs and the better beef. One of the concerns here is the cattle being shot with clenbuterol.
    I had often thought of trying to find someone that sold goat’s milk. I have heard a lot of good about that. The smell and flavor of it depends on what they have been fed. Goats are raised here, but I think it is more for birria.
    I figured being close to the coast you could get truly fresh fish. What they call fresh fish here is not fresh. I grew up on the west coast of Florida so I know what fresh fish is. I also grew up where a lot of cattle were raised. We at times raised our own beef. My grandparents had chickens and so did my parents for a little while. My father a lot of the times had large vegetable gardens.
    I do love the Mexican food too. I’ve been looking at a lot of the recipes and reading the different articles on your site. They are very interesting. I am glad I came across your site.
    Do you know anything about the “expatforum.com” site?

    1. Hi Angie,
      Good to hear from you again. We have driven through Aguascalientes many times on our way north. It is a nice city. I’m glad you are using Microdyn now. We have used it ever since we moved to Mexico in 1998.
      I feel better about buying meat and poultry from a small, family-run carnicería where they can tell me the source of their meats, in our case, from locally raised animals. Even so, our meat and poulty consumption is minimal. I have never encountered goats raised for their milk. Yes, we get very fresh fish. A local market sells it, and we buy from fishermen who fish from their small boats — pangas. The fish we buy was caught the same day. You can see pictures of our local market here. I belong to the expat forum, but I am not active on it.
      Happy cooking — provecho!

  15. Absolutely I sure will! I know I was getting a great color with the fresh ancho but the puree kinda threw me off with my recipe.. Don’t get me wrong it is still a great tasting tamale and masa but I would just be happier with my original color ( LOL ) I will send you a picture once I pin point it!
    Thank you again for such a quick reply :)

  16. Thank you for the information Kathleen, But here in the Rio Grande we use that for the masa I have always used the fresh chile bought in the produce, but went with puree instead and i just can’t seem to get the traditional tamale color that I want.. But I sure will keep making small batches till I get it right :)

    1. Sorry I couldn’t help. If you do find the color you are after, please let me know which chile you used. Food is so regional, and every area has a special way of making their traditional dishes. The Rio Grande valley has had many different culinary influences — Spanish, Mexican, and probably others. I confess to knowing almost nothing about the food of this area, and I’m glad you let me know about this way of making tamal masa.

  17. Hi Kathleen,

    I had a question about the color of both chile ancho and chile quajillo which one is the main chile for the color that I am trying to get for the masa of the tamales?
    Thank you and hope to hear from you soon! Happy New Year!!!

    1. Nidia, to my knowledge, chile is not normally added to masa for tamales. It is used in the tamal filling instead. Chile ancho is described as being brick red to dark mahogany with an orange-red tint. Chile guajillo is deep orange-red with brown tones. The yellow tint of the masa is from corn. Happy New Year to you, too!

  18. Chelsea Pinner

    Hi Kathleen,

    I work in PR and am currently working with The West Australian newspaper on a mango food article. They would LOVE to use your pic of the mango lassi and credit you for the shot. Would that be OK?

    If so, can you please email me a high resolution version of it? I’ll then email you a copy of it for your records, you could even put it up on your blog – that you’ve been published in Australia!

    Thanks so much and Merry Christmas, Chelsea Pinner
    Grapevine PR

  19. Susan

    Your website is amazing! A work of love. Do you mind to tell me if restaurants and the sunday markets are closed on Dec 25 in La Cruz and Bucerias? This is the only Sunday that we will be there! THANK YOU!!

    1. Thank you for your kind words. :)
      I don’t know about the market in Bucerias, but the Sunday market at the marina in La Cruz will be open. However, some of the vendors will not be there — they will be with family and friends for Christmas Day. Most of the restaurants will be open, some featuring special dinners for Christmas Day. By the way, for Mexicans, Christmas Eve is the main time to celebrate Christmas.

  20. Linda

    Hi! Just found your blog, and love it. I’ve always been intrigued by Mexican cuisine, and I dabble in cooking it myself, usually with great results. Can’t wait to try some of your recipes. I completely agree with you regarding factory-farmed meat/eggs, plus the free-range, well-treated and well-fed stuff tastes SO much better! Anyway, great blog, and I’ll be popping in regularly. Linda

  21. Hi Kathleen,

    I lived in Tijuana, Mexico for 13 years and haven’t returned since (it’s been almost 8 years!). Currently starting to cook some Mexican food on my own in order to rehash the past, and of course, I’m blogging about it.

    I’m actually looking for some traditional food from Mexico City, D.F. Any suggestions? I live in Boston now, so ingredients are hard to find. I’m looking for something simple and traditional.

    I would appreciate any advice/help.


    Nicole Troelstrup

    1. Nicole,
      I’m not sure if I understand if you are looking for recipes or ingredients. Almost any ingredient you want can be found at local Mexican grocery stores. I would be surprised if a city the size of Boston did not have several. You may want to ask at traditional Mexican restaurants — they would know about any Mexican grocery stores in the area. Also, you can order on line at MexGrocer.come. They have almost everything.
      If you are asking about recipes, just peruse my recipe list at the top of this page (under “Recipes”), and look for some that are more simple. Make substitutions whenever you need to, for instance with cheese or fresh chiles. The result may not be exactly the same, but will still be very good.
      I am not up on the traditional food of Mexico City, but you could check this blog for D.F. food ideas: The Mija Chronicles.
      Buen Provecho!

  22. Teri Zenger

    I stumbled on your blog while researching for an upcoming trip to Bucerias, Mexico. This might be a long shot, but you wouldn’t happen to know how I might contact someone to do some cooking for us when we visit? I’m looking for someone to just do a couple of dinners for about 10 people over the Christmas/New Years week.
    Thank you so much for any help you might be able to provide.

  23. John McCloud

    My comment is completely off-topic, but I happened across a post of yours on another site mentioning …


  24. Max

    Hi Kathleen,

    Knowing that you write about Mexican recipes and food, we wanted to fill you in on some of the recent developments that showcase Mexico’s rich and colorful culture on behalf of Marca País – Imagen de México. Ogilvy Public Relations is a communications partner of Marca País – Imagen de México, a joint public-private sector initiative to help promote Mexico as a global business partner and unrivaled tourist destination. To accomplish this we are providing up to the minute information, insights, and perspectives about Mexico to a range of audiences. If, for any reason, you aren’t interested in receiving this type of information, please let me know.

    We thought you’d be interested in UNESCO recognizing Mexican food as an Intangible Cultural Heritage of Humanity. With a blend of staple Aztec ingredients like chocolate and tortillas, and a touch of European influence in the use of grains and spices, Mexican cuisine offers sweet and savory delicacies to entice every palate

    Yesterday, to commemorate Cinco de Mayo, the Mexican Ambassador to the U.S., Arturo Sarukhan, bestowed the “Ohtli” Award to The Hon. Bill Richardson, former Governor of the State of New Mexico and Dr. Juan Andrade, Jr., President and CEO of the US Hispanic Leadership Institute.

    If you would like additional information about any of the above news or events, please feel free to contact me at this e-mail address.

    Thank you,

    At Ogilvy, our outreach is governed by the Ogilvy PR Blogger Outreach Code of Ethics. Click here to read all about it.

    1. Max,

      Yes, I am aware of Mexican food being recognized by UNESCO as a Cultural Heritage, a well deserved honor.

      From what I have read about Marca País – Imagen de México, it seems one of your goals is to promote Mexico as a tourist destination. One of the missions of my blog, Cooking in Mexico, is to show my readers another side of the rich culture of this country. So many of them know only what they read in the newspapers — the drug violence along the border and other urban areas with drug activity. The major tourist hot spots, including Puerto Vallarta, are relatively crime-free and safe, certainly no more crime ridden that other areas of the US or Canada. So I join you in promoting Mexico, its great beaches, safe tourist destinations, and especially, its fantastic food.

  25. Vicki in GA

    Have you met Diana? I attened a luncheon and book signing in Sacramento several years ago at a trendy Mexican restaurant. Diana was the guest of honor. She is a very humble woman despite her success. She is absoutely charming. Although, Diana is getting on in years, she still did a brief cooking demonstration. I’ve loved her books, too, but, even more, I enjoy reading Diana’s stories about her life in Mexico and desire to learn how to cook the many different regional foods.

  26. Lynn Delean

    Could you tell me what the hours are of the market in La Cruz? I will be travelling to that area in a few weeks and the market sounds fabulous.
    Thank you.

  27. Rebeca

    Thanks so much for your reply! That will be wonderful to find decent beef, and I’d love to find eggs and milk as well.
    What kind of coconut products do you sell? We love coconut and use it in many forms. I’m so happy to be finding some “real food” connections this year!

    1. I sell organic coconut oil, dried coconut, low-sugar coconut macaroons (organic coconut, organic sugar), whole wheat, low-sugar coconut muffins and body/face lotion made with coconut oil. You will also find lots of organic produce at the La Cruz Sunday Market.

  28. Rebeca

    I’m so happy to have found your great website! We’re going to be in Bucerias for the next three weeks, and I would LOVE to know where you are able to find grassfed local beef, eggs, and even raw milk if you have a good source for that. I would like to do as little shopping at Mega as possible this year. :> I see that you lived in Oregon; we’re from Eugene. I’m excited to check out the Sunday Market in La Cruz and hopefully find some better food sources this year. Any advice is greatly appreciated! And your recipes look wonderful. I’ll look forward to spending more time looking around your site when I’m not supposed to be packing. :>

    1. Rebeca, I buy meat from a local meat market in La Cruz called Kenney’s. All the small, local carnicerias sell local beef. They do not have feed lots here. I buy eggs at the Sunday market in La Cruz, though they go fast. Milk is from a local woman here in La Cruz. You can probably find someone selling fresh milk out of their home in Bucerias if you as at the small grocery stores that sell fresh cheese, queso fresco, as they are getting the cheese from home cheese makers who have their own cows.
      I hope to meet you while you are here. I’m always at the Sunday market on the La Cruz plaza, selling organic coconut products.

  29. I’m so glad to have found your blog. You are so right about attitudes towards food here in the US. If it doesn’t come in a package it must not be good, or it must not be easy to make. How difficult is it to peel an avocado and mash it, rather than buying a container of guacamole filled with who knows what preservatives and other unnecessary ingredients?

    I look forward to reading your future entries.

    1. I just visited your blog and it looks like we both share an appreciation for Mexican cuisine. What an undertaking for you two Gildas to write a cookbook. I will look forward to following its development and the paths you take to reach your goal. ¡Buena suerte!

  30. Glenda

    Discovered your blog this afternoon and love it. Both my husband and myself love to cook and as we are spending our winters here in La Cruz, we are trying to cook Mexican as much as possible. I’m loving your references to where you buy things etc. Where is Kenny’s Meat Market? We get our fish at the Marina a few times a week and we discovered one meat shop in La Cruz but not sure if it’s Kenny’s. Got to get one of those tenderloins. We don’t eat a lot of beef but when we do I’d like it to be tender. We were at the market in La Cruz earlier this afternoon. My husband can’t resist trying something from almost every food booth. Any tips as to your favorite places in La Cruz for anything related to food (or anything) would be greatly appreciated as we endeavour to educate ourselves to our new community.

    1. Hello Glenda,

      Kenny’s is located on Calle Sierra, the same street as the Wednesday street market. Ask for lomo muy tierno (tender tenderloin).

      The right-hand side-bar on this page has a section called Cloud Topics. Click “Reviews” and you will be able to read about restaurants I have reviewed and recommended.

      I hope to meet you soon, when I can answer more of your food questions.Thanks for visiting.

  31. Hola! I stumbled across your site today and can’t wait to try some of the delicious sounding recipes. My husband and I will be traveling to Mexico and points south this year on our sailboat, and one of the (many) things we’re looking forward to is the food! Thanks for the inspiration — and for the tips on cooking with local ingredients.

    s/v Bella Star

  32. wendy


    We’re planning to move to Chiapas in the next month for a full year. During our visit there this past May, we were dismayed to see no butter or cream – not even once – and the bread looked nice, but was not comparable to what we know at home. So, having looked at your web site, I am encouraged and looking forward to the adventure of cooking in Mexico.

    Thanks for your website,


    1. Hi Wendy,
      There is not even any butter in the stores? If this is the case, you may have to seek out someone who is milking their cows and buy fresh milk. When I have the time and inclination, I buy milk from a local family, skim the cream and make butter. I have the option of buying cream and butter where I live, but I prefer organic milk. We like good bread also, and I bake whole wheat bread. You should consider bringing a bread machine with you. We live in an area with many foreign residents, and the stores stock for us. Chiapas will be very different from our part of Mexico, but you will also find many new foods if you are open to the local dishes and ingredients. I hope to hear from you after your move. I’d love to hear about the special dishes of Chiapas.

  33. Hola Kathleen,


    I am enjoying your site so very much. What a great find. I am already sharing with friends.
    I will visit often for sure. So many wonderful things to try. I really like that you go light on the sweetening of treats. I too think it actually better and surely better for you. I love the thoughtful recipes with organics and sustainability in mind.

    Leaving for estados unidos tomorrow but will see you at the La Cruz farmer’s market when I get back. Need to get my “big tub” of your lovely cream.

    Wishing you and yours the best new year ever.


    1. Hola Antonia,

      I’m so glad you found Cooking in Mexico and that you enjoy it. Thank you for sharing with friends. I visited your web page. What an artist you are! I love your paintings! Prospero año nuevo a ti!

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