Below you'll find a list of all posts that have been categorized as “Chiles Around the World”
By William English Carson If a stranger is content to embark on a course of Mexican food and can stomach the highly seasoned dishes, filled with chilis and red peppers, he can get satisfactory meals at the Mexican restaurants, for some of the things which are served are piquant and excellent. But he must beware, for the dishes have a nomenclature …
The owner of this famous hacienda is a Creole, named Don Juan de Moncada. From the hacienda he takes the title of Marques. Previous to the revolution, he was considered among the richest of the landed proprietaries of Mexico, and in the year 1810 actually possessed in his own mansion six millions of dollars. The rent he derived from his …
By William Agnew Patton In the midst of this cooly district there is an open space, an acre or two in extent, densely shaded by a very ancient, and far-spreading banyan-tree, under the branches of which the cooly people hold their market. It would be impossible to imagine a scene more unlike any that I had ever beheld in all …
By Nancy Gerlach, SuperSite Food Editor Emeritus We are both well and still happy that we embarked on our adventure in Mexico. In spite of all the negative stories that circulate about the violence, our area remains peaceful and each year we are here, we love it all the more. The downside of our location is that the word has …
By Dave DeWitt The Bonney pepper is to Barbados what the Scotch bonnet is to Jamaica and the Congo pepper is to Trinidad & Tobago. Its earliest mention in literature is from 1647, when Richard Ligon described it while writing his book, A True and Exact History of the Island of Barbados, which was not published until 1657. No early …
