The Mexican state of Michoacán is often referred to as “The Soul of Mexico,” partly for its culture, partly for its food.

It's that transparency of flavor and density of nutrients that, as she likes to put it, da lujo, or give luxury, to her food. In much of Mexico, huitlacoche spores are planted in corn, but in ...

Traditional Mexican cuisine is a comprehensive cultural model comprising ... It is made possible by collective participation in the entire traditional food chain: from planting and harvesting to ...

In addition, both young natives of Michoacan, Mexico, kept busy tending a wealth of farm animals — some hundred chickens, half as many turkeys and a hutch full of rabbits.

Most of the avocados consumed in the U.S., and many of those eaten elsewhere in the world, are a single variety grown in Michoacán, a state in west-central Mexico with an immensely profitable ...

The parent restaurant is still thriving in their Mexican hometown of Sahuaro, Michoacan under the eye of business partner ...

Now, he’s developed his own recipes. “We serve traditional Mexican food,” he said. “Everything is made from scratch. Tacos with fresh, handmade tortillas. We also make gluten-free ...

From her kitchen in Michoacán, Imelda Campos Sebastián propagates the cuisine of the indigenous Purhépecha community—and makes some of the most delicious food in Mexico.

The parent restaurant is still thriving in their Mexican hometown of Sahuaro, Michoacan under the eye ... As for the flavor of the food, the Daily Press couldn't be more impressed.