Can You Help This Reader?
Each week I sort through a large pile of questions from readers. Most are looking for a
recipe. Many are looking for something that needs a bit
more time - like the history of a certain dish or a shop
that sells masa in a small European country.
In the past I have sent some of these questions out in our newsletter. I have found
our community to be overwhelmingly helpful with advice and information. Some readers have
offered creative or researched answers that I immediately added to my own files. Knowing
how helpful you all have been in the past, I have decided to make this information
exchange a regular part of Mexican Food at .
I will post reader questions each week (there will be a notice on our "what's new" board). As answers come in for these questions, I
will add them to the page. in this way you can help readers with old questions - and refer
back to the answers in your own cooking. To answer a question, Please email me with the question and your
answer. As these questions are answered, I will add new ones (trust me, we have plenty).
- I'm a university student studying Spanish. My term project is the
preparation of and history of, orange flan. Any help you can give will be greatly
appreciated.
- If someone out there has a recipe for a very mild enchilada sauce--
please E-mail
- Hi, my name's Massimo, and I'm Italian. I have a question : where can I
buy every kind of peppers to make delicious and ORIGINALLY Mexican recipes? No one can
help me? In Italy there's not places where can I buy it.
- I lived in Hermosillo, Mexico for four years, and while there, I was
introduced and started using Achiote paste in many of my Mexican recipes. Since leaving
there, I now live in the Seattle, Washington area, I have been unable to find this
product. Can you help me in finding where I can buy this product.
- My mother is the owner of a take-out restaurant. She is in the market for
a Tamale King (a machine used to roll tamales), if you happen to know of a company who
sells this item, please email.
In the future you will find this feature here,
and linked on our Whole Enchilada page (on the home page of this site).
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