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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.

Day of the Dead breads at the Tlacolula, Oaxaca, Sunday market. Credit: Nancy Zaslavsky

Modern Mexican Day of the Dead festivities stem from indigenous religions intertwined with Spanish colonial Catholicism. Día de los Muertos is one of Mexico's most

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Blackberry-Citrus Table Salsa in traditional Michoacán bowl and carved wooden spoon. Credit: Nancy Zaslavsky

I learned how to make radiant blackberry-citrus table salsa 20 years ago in the mountains of Michoacán, due west of Mexico City. The late

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Photo: New Zealand green-lipped mussels ready for serving. Credit: Nancy Zaslavsky

Stellar waves and sunsets attract surfers from around the world to Puerto Escondido on Mexico's southwest coast, where beer is a major food group

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Tiny purple-tinged tomatillos at the Sunday market in Tlacolula, Oaxaca, Mexico. Credit: Nancy Zaslavsky

For a refreshing, raw Mexican table salsa, try this jade green marvel you can whirl up in a blender faster than it takes to

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The World's Best Margarita. Credit: Nancy Zaslavsky

We met more than 20 years ago in a bar in Guadalajara. It didn't matter that Guadalajara is Mexico's second largest city, sitting square

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Pork and chickens over mesquite in Pátzcuaro, Michoacán, Mexico. Credit: Nancy Zaslavsky

We've gathered around a rustic wooden table at Don Alfredo Pollos al Pastor, a country restaurant sitting 7,000 feet in the Nahuatzén Mountains, an

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