Category Archives: Culinary Glossary

Flour Conversions for Gluten-free / Conversion de harinas libres de gluten

Posted on 03/25/2013 by Marcel Randall

  Most wheat-free, gluten-free flours work best when a few different kinds of alternative flours are combined, sharing their various qualities and consistencies. An “All Purpose” wheat-free, gluten-free flour is one that has been pre-mixed by the marketer to provide … Continue reading →

Posted in Bread / Pan, Culinary Glossary, Ingredients - Ingredientes, Kitchen tools / Herramientas de Cocina | Tagged | 2 Comments

Pulque / Pulque

Posted on 05/20/2012 by Marcel Randall

Pulque, or octli, is a milk-colored beverage, somewhat viscous alcoholic beverage made from the fermented sap of the maguey plant, and is a traditional native beverage of central Mexico. The drink’s history extends far back into the Mesoamerican period, when … Continue reading →

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How should a tequila label be read? – Como se lee una etiqueta de tequila?

Posted on 11/19/2011 by Marcel Randall

Labels came into existence in 1906, when producers started bottling tequila in glass bottles. Not only do they provide  insight into a period’s aesthetic sensibilities, they also give us important information about tequila. When reading a tequila label, it is … Continue reading →

Posted in Culinary Glossary, History/Historia, News | Tagged , | 1 Comment