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Nancy Zaslavsky is an author, cooking teacher, and culinary tour leader specializing in the foods of Mexico. Nancy wrote the James Beard Award-nominated "A Cook’s Tour of Mexico: Authentic Recipes from the Country’s Best Open-Air Markets, City Fondas, and Home Kitchens" (St. Martin’s Press), which was nominated for a James Beard Award, and "Meatless Mexican Home Cooking" (Griffin). Nancy has written for newspapers, food magazines and international publications on Mexican cuisine. Her culinary tours to her favorite food destinations in Mexico are designed for small groups of chefs, food professionals and food-and-fun loving people in search of dynamic tastes in spirited environments. Motivated by ongoing research into the cultural and culinary history of Mexico, she is the vice president and program chair of the Culinary Historians of Southern California. She is also an active member of the International Association of Culinary Professionals, the James Beard Foundation and a member of the International Slow Food Movement.

Nancy is a blonde gringa who loves Mexico, its culture, cuisine, and people. One of her greatest joys is to share this enthusiasm with those who want to learn more about a fascinating country. She lives in Los Angeles with her husband.

Bright Salmon-Pink Mexican Papaya Table Salsa. Credit: Copyright 2015 Nancy Zaslavsky

The jalapeño vs. the serrano: What exactly is the difference between the two most popular fresh chiles in the U.S. and Mexico? Both are vibrant

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Jamaica Quesadillas. Credit: Copyright 2015 Nancy Zaslavsky

Jamaica, spelled like the Caribbean island but pronounced ha-MY-ka, a flower in the hibiscus family, makes one of Mexico's most beloved and refreshing drinks,

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Sopa aguada de fideo, or wet noodle soup. Credit: Nancy Zaslavsky

Mexico loves sopa de fideo, or noodle soup. One, sopa aguada de fideo, which translates to "wet" noodle soup, is like the good, old

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Buñuelos. Credit: Nancy Zaslavsky

Buñuelos, classic Mexican Christmas sweets, are time-honored snacks with roots in Catalan, Spain. Most of the world's Spanish-speaking countries follow Spain's lead and make

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Corn tortillas are a perfect choice for wrapping Thanksgiving leftovers. Credit: iStockPhoto

What's all the fuss over turkey sandwiches on squishy white bread? Been there, done that. This year, go a different route and try the

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Black Bean Soup With Mexican Pesto. Credit: Nancy Zaslavsky

Looking for a black Halloween food to make grown-ups howl with delight? Black Bean Soup With Mexican Pesto tastes like it took all day

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Frédérique Jules and David Lanher. Credit: Nancy Zaslavsky

A bright bolt of energy is flashing through the food scene in the City of Light. In just five short years, Paris' hippest food

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Purslane, Corn, Squash and Squash Blossom Soup. Credit: Nancy Zaslavsky

Mexicans have foraged verdolagas (purslane, or Portulaca oleracea), a native of India and Persia, for centuries, and it remains a favorite green from Tijuana

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