Check out this list of 15 things to do in Valladolid including the best cenotes (info on how to get to them).

Nopalitos Salad with Pickled Chipotle recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"

Don't worry, there's still plenty of tequila.

Are you thinking of adding some marigolds to your garden this season? These beautiful flowers are a staple in most flower gardens, as well as many vegetable gardens. In this article, gardening expert Natalie Leiker takes you through all the details of growing marigolds, and their care.

I'd read up on culture shock but, as a tough woman, I didn't think I'd succumb. It was a surprise when I found myself experiencing culture shock in Mexico.

Expats have flocked to the Lake Chapala area. The three primary reasons for retiring in Ajijic Lake Chapala

Grandma Lali’s Floating Islands recipe from Pati's Mexican Table, Season 1, Episode 12 "Vanilla"

The Mexican Home Kitchen Cookbook, a book with more than 85 Authentic Mexican Recipes for those that love traditional Mexican food.

Achiote Adobo Marinade recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”

Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati's Mexican Table, Season 7,  Episode 5 "Mexican Wine Country"

Just some more things no one tells you about living in Mexico, whether you emigrate to Mexico City, Guadalajara or elsewhere in las provincias.

Learn more about the Spanish love affair with the tapas tradition in this easy-to-read, essential primer to the tapas culture in Spain.

Take a look at 16 Mexican projects that use wood in extraordinary ways.

Meringue Cake recipe from Pati's Mexican Table Season 4, Episode 11 “Family Favorites”

Discover Basque food, a must for food lovers. Learn what are the typical dishes, get some recipes, know the places to eat from a local guide

Easy to follow recipes for delicious home cooked meals.

Do you have a favorite cultural family recipe that you would love to share with us? Maybe it is a recipe passed down from your Grandma or something you learned from a friend. Maybe it's

Avocado, Watercress and Pecan Salad recipe from Pati's Mexican Table Season 6, Episode 2 "History of Oaxaca Cuisine"

This has a sweet and sour taste that gives flavor to many Mexican dishes. Vitamin A is abundant in peaches, which is essential for sharp eyesight. It also protects against lung and mouth cancers and helps maintain healthy mucus membranes and elasticity in the skin. The darker the peach’s flesh, the more vitamin A it contains. Peaches are good for you. Don't forget to use this salsa in the Pico Bean Dip Recipe!

by Shifrah Devorah Witt & Zipporah Malka Heller We love the flavors and ingredients of Mexican cuisine; most of the ingredients the American...

Charred vegetables, chiles, seeds, and spices come together in this savory beef stew, inspired by Guatemala’s many traditions, histories, and communities.

Supporting women and celebrating my cultural heritage are two things that have become increasingly important to me over the years, so it only makes sense that championing Latinx creatives and their work is a passion project of mine. And as our…

Rio Secreto is unlike any cenote you will ever encounter. Dave and I had already done a Cenote tour in Mexico and wondered how this one

A first look at Architectural Digest's new book featuring 30 of the most intriguing homes from all over the world. In stores this fall.

Sugar, water and a slice of lemon are all you need to make this buttery caramel flavored syrup!

Jericalla recipe from Pati's Mexican Table Season 4, Episode 4 “Summer Evening Party”

In the jungles of Southern Mexico and Central America, the ancient ruins of the Maya posed a mystery. They revealed the civilization of stunning achievements created in isolation from Europe and Asia. It's no wonder people are interested in this culture. A lot of scientists, historians, and

About Mexican Gothic NEW YORK TIMES BESTSELLER • “It’s Lovecraft meets the Brontës in Latin America, and after a slow-burn start Mexican Gothic gets seriously weird.”— The Guardian   ONE OF TIME ’S 100 BEST MYSTERY AND THRILLER BOOKS OF ALL TIME • WINNER OF THE LOCUS AWARD • NOMINATED FOR THE BRAM STOKER AWARD ONE OF THE BEST BOOKS OF THE YEAR: The New Yorker, Vanity Fair, NPR, The Washington Post, Tordotcom, Marie Claire, Vox, Mashable, Men’s Health, Library Journal , Book Riot, LibraryReads   An isolated mansion. A chillingly charismatic aristocrat. And a brave socialite drawn to expose their treacherous secrets. . . . From the author of Gods of Jade and Shadow comes “a terrifying twist on classic gothic horror” ( Kirkus Reviews ) set in glamorous 1950s Mexico. After receiving a frantic letter from her newly-wed cousin begging for someone to save her from a mysterious doom, Noemí Taboada heads to High Place, a distant house in the Mexican countryside. She’s not sure what she will find—her cousin’s husband, a handsome Englishman, is a stranger, and Noemí knows little about the region.      Noemí is also an unlikely rescuer: She’s a glamorous debutante, and her chic gowns and perfect red lipstick are more suited for cocktail parties than amateur sleuthing. But she’s also tough and smart, with an indomitable will, and she is not afraid: Not of her cousin’s new husband, who is both menacing and alluring; not of his father, the ancient patriarch who seems to be fascinated by Noemí; and not even of the house itself, which begins to invade Noemi’s dreams with visions of blood and doom.   Her only ally in this inhospitable abode is the family’s youngest son. Shy and gentle, he seems to want to help Noemí, but might also be hiding dark knowledge of his family’s past. For there are many secrets behind the walls of High Place. The family’s once colossal wealth and faded mining empire kept them from prying eyes, but as Noemí digs deeper she unearths stories of violence and madness.    And Noemí, mesmerized by the terrifying yet seductive world of High Place, may soon find it impossible to ever leave this enigmatic house behind. “It’s as if a supernatural power compels us to turn the pages of the gripping Mexican Gothic .”— The Washington Post “Mexican Gothic is the perfect summer horror read, and marks Moreno-Garcia with her hypnotic and engaging prose as one of the genre’s most exciting talents.” — Nerdist “A period thriller as rich in suspense as it is in lush ’50s atmosphere.” — Entertainment Weekly

This German Recipes Guide is for all our foodie fans because this month we're talking about Germany’s fabulous food culture and our favorite recipes.

You may be skeptical about how a civilization could create flourishing gardens on a lake, but the Aztecs achieved just that with their ingenious floating gardens. Picture yourself standing on the shores of Lake Texcoco, marveling at the sight of man-made islands floating on the water's surface. The Aztecs, driven by their resourcefulness, constructed these gardens using rafts made of woven sticks and soil piled on top. The rectangular shape of these gardens allowed for efficient use of space, resulting in an impressive seven crops per year. However, the fate of these remarkable gardens took a tragic turn with the

Sally Wilson visits renowned Mexican architect Diego Villaseñor's garden retreat in the heart of Mexico city.

Despite a lot of rhetoric, decades have passed — and administrations have come and gone — with little progress in educating language-minority students.

Explore Adam Jones, Ph.D. - Global Photo Archive's 27177 photos on Flickr!

Many of you might have noticed this recipe has had a name-change: somewhat lazily, and definitely erroneously, I’ve always called it “Mexican Lasagne”; I’m far happier with its new name, Tortilla Lasagne. Admittedly, there might well be those who take issue with the word “lasagne” here. Still, this is a lasagne-type pile-up and in place of pasta layers, there are soft tortillas and in between them a riotous assembly of tomato, red pepper, onion, chilli, corn and cheese. I advise you to put a baking sheet in the oven as you preheat to catch any drips that might fall later. And talking of later, one of the joys of this is that it reheats, by the slice, so wonderfully on the days that follow. So do think about cooking this even when you don't have so many to feed first time around. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Nous avons passé 3 mois en Équateur et partageons avec vous tous nos meilleurs conseils pour préparer l'itinéraire qui vous correspond!

Explore the intersection of food and culture with this complete list of culinary traditions designated UNESCO Intangible Cultural Heritage of Humanity.

From the kitchen of One Perfect Bite...I was a bit taken aback when I read a claim that kolachkes were a regional pastry found mostly in Texas. Now, I don't have the culinary chops to wage a frontal assault against that claim, but I can tell you that these pastries were made in the German, Czech and Polish kitchens that I knew as a child, and the last time I looked, the south side of Chicago was a long way from west Texas. Hannie, a German neighbor, regularly made these pastries for her family. Her version was like a jewel encrusted sweet roll and she liberally dolloped spoonfuls of her summer fruits preserves in the center of perfectly formed pastry rounds that she cut with an inverted glass tumbler. I loved them all, save for the ones she made with a drab-looking filling she called prune lekvar. Now, I would agree that time, assimilation and the demise of the grandmother's who made them, have caused these pastries to begin a slow fade into memory in areas outside of Texas, but at one time they were popular wherever Eastern European immigrants settled and raised their families. I found the kolachkes I'm featuring tonight on Martha Stewart's website. The recipe, developed by Karen Mederich, won first place in a cookie of the week contest that was hosted by Martha over a decade ago. Her version is more like a crisp Danish than a soft sweet roll. The buns are buttery and delicious and surprisingly easy to make. I have made one small change to the recipe as it was originally published. I felt they needed salt, so I added a 1/2 teaspoon of it to the ingredient list. These are small, 2-1/2 to 3-inch, pastries that would make a perfect addition to a morning coffee or afternoon tea. I do hope you will try them. They are delicious and well-worth your time. Here's how they are made. Kolachkes - Glazed Polish Pastries...from the kitchen of One Perfect Bite courtesy of Martha Stewart Living Ingredients: 1/4 cup sour cream, room temperature 1 (2 1/4 teaspoons) package active dry yeast 1 large egg, lightly beaten 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small pieces 2 cups all-purpose flour, plus more for dusting 1 cup fruit preserves Sugar Glaze 1 cup confectioners' sugar, sifted 2 tablespoons unsalted butter, melted 2 teaspoons light corn syrup 2 to 3 tablespoons whole milk Directions: 1) Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg and salt until smooth. Set aside. 2) Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together. 3) On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes. 4) Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. 5) While cookies bake make glaze: Combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. 6) Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze. Yield: 4 dozen. One Year Ago Today: Bow Tie Pasta with Cabbage Pancetta and Cheese Two Years Ago Today: Spotted Dog Three Years Ago Today: Yangzhou Fried Rice Four Years Ago: Chicken Persillade

Explore Venezuelan cuisine, blending indigenous traditions with European and African influences from beloved arepas to flavorful hallacas.

One of the reason why I live in Mexico is the food. Mexican breakfast dishes are my favorite; here are some you need to try!