Why didn’t Mexico abandon the metate?
Third or fourth pass grinding barley on a metate Lots more questions than I can take up. But one that several commentators have raised is “Why did the simple grindstone…
Read moreOne last post on this and I will shut up. In Ricardo Muñoz’s great Diccionaria enciclopedica de la gastronomía mexicana (2000), it’s clear that the budín/pudín distinction is no longer…
Read moreTo reply to Peter Herzmann’s comment, black pudding (or its Spanish Mexican equivalent) is alive and well in the Diccionario. There are three pages on morcilla and morcon, blood sausage,…
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