Cilantro Seeds and So Forth
Yesterday, taking a break from work, I sifted and sorted cilantro seeds saved from last year’s crop. Crop as in a clay pot in backyard. A field, in my imagination.
They scent evoked yet another flavor memory; cilantro– or coriander– seeds are used in traditional Mexican candies that are placed inside piñatas. Colaciones in plural or colación singular, they are bumpy little white marble size balls. You bite into one and a small explosion of flavor occurs, sugary sweetness and cilantro seed, the flavor of Christmas, of posadas, of childhood. It’s an acquired taste, mysterious, profound, causing wonder, a “where am I?” sort of feeling.
We have these endless supplies of food memories in Mexico because food and flavors and their relationship to daily and celebratory life are countless. Strike up a conversation in Mexico about food and you will get advice as to where to eat, a story of a best family cook, a recipe, a food related anecdote.
Please join us this time ’round on September 21-28, 2019 as we delve into Querétaro, San Miguel de Allende and Mexico City.
We love bridging your world with ours as pioneers in culinary travel to Mexico. True regional cooks, chefs– and always fairly paid. Our ethos since 1989.
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Going on a culinary adventure to Querétaro and San Miguel seems a culinary challenge for those who know little of our regional cuisines– be they foreigners or our own nationals! “What regional cuisine?” “Everything there [food-wise] is from other regions or countries.” Well, yes, there are many pleasant, tasty restaurants with varied cuisines in both cities, but the states of Querétaro and Guanajuato have their own distinctive dishes and sazón– seasoning– and we will be delving into these in our usual off-the-beaten track style.
Culinary Adventures, Inc. 