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Barbara's avatar

I just returned from two weeks in Mexico City. I wonder if the sweetness that bothered you stems from the fact that Mexican soft drinks are often made with real cane sugar, as opposed to the corn syrup that American manufacturers use? To me (an American), Mexican Coca-Cola tastes better than American bottled Coke. Jamaica in Mexico tastes purely (as opposed to muddily) sweet-tart. Completely agree with you about the delights of Mexican chilaquiles.

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Ruth Stroud's avatar

Thanks for this lovely piece of writing!

Having eaten a lot of mass-produced breakfasts on a recent road trip, I appreciated your insights into improving scrambled eggs by adding red sauce and allowing chilaquiles to soak in the salsa for a while. I’m ready to experiment with both dishes in my kitchen--and a from-scratch, not-too-sweet margarita!

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