Tamalera

Yes, you can improvise and steam tamales in a seafood or lobster steamer, a Chinese steamer, any steamer, or even a pasta pot if it has an insert that sits above the bottom. However, the tamaleras are one of a kind. No wonder: Mexicans have been steaming tamales since pre-Hispanic times, so it’s no surprise the Mexican tamalera outdoes all other steamers when it comes to cooking tamales.

Corn Husks

Corn has been a central part of the Mexican diet and culture since ancient times. Not only is it eaten fresh in its many varieties, its dried kernels are used for an infinity of things, including masa to make everything from tortillas to tamales. It’s husks are also treasured as an ingredient to wrap and cook food in. Tamales, of course, have remained the wrapped and cooked food par excellence in Mexico.

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette Print Recipe 6 servings Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón Ingredients For the vinaigrette: 2 tablespoons chopped cilantro 1 teaspoon grated ginger 1/2 cup honey Zest of 2 limes 5 tablespoons freshly squeezed lime juice 1 tablespoon Maggi sauce For…