Blog

Posted

May 2, 2018

By Peg Kern

Pre-Columbian Mexico

Filed Under  Destination Feature

We love each of our culinary vacations in Mexico. Mexican cuisine is one of our favorites here at TIK, and living in Chicago means we have access to some really fabulous Mexican eateries, from authentic little mom-and-pop shops to high-end gourmet restaurants. But let's face it - if you're traveling to Mexico, chances are you want to see more than just the inside of a kitchen. We can talk about… Read
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Posted

April 30, 2018

By Peg Kern

Recipe for Mexican Chiltomate Sauce

Filed Under  Food History, Recipe

Do you know where tomatoes come from? They first grew in the western part of South America, and were subsequently cultivated by the Aztecs and Incas over a thousand years ago before being introduced into Europe during the Sixteenth Century. Hailing from Mexico's Yucatan region, Chiltomate is considered one of the world's oldest tomato sauces. It is both easy to make and delicious, and is traditionally served with grilled meats.… Read
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Posted

January 10, 2018

By The International Kitchen

Tamales, Tamales!

Filed Under  Food History, Special Occasions

The tamal or tamale dates back to as early as 7000 BC in pre-columbian history when Aztec women would tag along as cooks during battles. Because battles were long and far from home, sustainable food that was portable and easily heated was required and because tamales could be premade in large quantities, they quickly became popular. According to history, tamales were originally buried in hot ashes. Later the Aztecs learned… Read
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Posted

September 12, 2017

By The International Kitchen

Chef Ana's Sopa de Lima

Filed Under  Recipe

Chef Ana of our wonderful Hola Mexico cooking vacation offers this wonderful take on the popular Sopa de Lima. Ingredients 1 whole chicken breast with skin and bone 10 oz. of chicken feet, backs, or wings 2 garlic cloves, peeled 1/2 white onion 1 clove 1 sprig cilantro 1 sprig epazote (found in Mexican produce stores) 1 tsp dried oregano 3 quarts water 1 tablespoon salt 1 teaspoon olive oil… Read
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Posted

August 14, 2017

By Peg Kern

Interview with Chef Alejandra on the Riviera Maya

Filed Under  Chef Interview

Many of our travelers are starting to plan their winter trips - and no destination is as enticing in winter as Mexico! Whether you are heading to the coast or the interior, you'll find gorgeous natural beauty and amazing food. And what better way to kick off our Mexico week than with an interview with the wonderful Chef Ale of our cooking vacation on the Riviera Maya! What is your… Read
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Posted

July 3, 2017

By Peg Kern

Recipe for Chulibu'ul (Mayan Succotash)

Filed Under  Food History, Recipe

This ancient Mayan recipe comes to us from Chef Mario and the late Chef David Sterling of Mexican Expedition in the Yucatan. It's a great option for a 4th of July cookout if you want an alternative to baked beans! Or, serve it as a side for a Mexican feast. The name, by the way, comes from the words "bu'ul" (bean) and "chul" (the process of scooping out the last… Read
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