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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.

Nonna Italia's Pizza Baby. Credit: Nancy Zaslavsky

I'm sipping a local rosé at a corner table in Nonna Italia ristorante, not far from the ferry stop in the charming old town

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Baked Goat and Requeson Cheeses with Toasted Table Salsa. Credit: Nancy Zaslavsky

Looking for an appetizer that's creamy, crunchy and spicy all in one world-class bite? I've been teaching Baked Goat and Requeson Cheeses With Toasted

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Date and Nut Bread baked in cans. Credit: Nancy Zaslavsky

I'm holding a well-worn and yellowed 3-by-5-inch, lined recipe card for Date and Nut Bread baked in cans as my mind wanders back to

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Gorditas de Piloncillo. Credit: Nancy Zaslavsky

Forty days and 40 nights of vegetarian eating are underway in San Miguel de Allende, Mexico. Don't cry for us, Argentina; there's no hardship

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ickled carrots, onions and jalapeños to strew over Huevos Tirados. Credit: Nancy Zaslavsky

One of the most exciting cities in Mexico is the Port of Veracruz, with its lineage going back to the Olmecs and Aztecs before Hernán

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The makings of the Sangrita Cóctel. Credit: Nancy Zaslavsky

This crazy weather demands a two-fisted cocktail. I'm a huge fan of the Mexican bar classic, the Sangrita cocktail, even though the drink has

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An ancho chile (top), a guajillo chile (middle) and a d’arbol chile. Credit: Nancy Zaslavsky

Say hello to winter salsas that warm both tummy and spirit. Thanks to weeks of holiday stuffing, little is more welcoming during the January blahs

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Turkey escabeche is flavored by onions, garlic, peppercorns, chiles, cinnamon and other seasonings. Credit: Nancy Zaslavsky

It was a hot morning in Mérida, Mexico, and ballroom dancers were flaunting their stuff in Santa Lucía Park (nothing out of the ordinary).

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