It’s been a while since I last wrote a post in this series, the excuses are grand and much progress has been done, but before I pat myself too much…
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Ep.36 Culinary regions of Mexico: Central high planes
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 36 In this episode I take a closer view to the culinary region of Mexico’s central high planes and…
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Interview with Chef and entrepreneur Sylvia Vavik Ep.35
Read morePresented by: Rocio Carvajal Food history writer, cook and author. Episode 35 Of Norwegian father and Mexican mother Sylvia Vavik was born under lucky stars that sparkled her curiosity and…
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Christmas and celebrations in Mexico
Read moreThe conversion of the indigenous population into Christianism was one of the priorities of the colonial government in the New World, the economic and political reasons behind it were that…
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Books and shows to get you writing
Read moreLearning tools in the digital age are more close to us than ever and with the *power of free* we an access amazing content produced by professionals who pour their…
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Welcome to my website, I am Rocio Carvajal food anthropologist culture & gastronomy educator and producer of the podcasts Pass the Chipotle and Hungry Books.
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Encyclopædia Britannica will continue to use ‘Gulf of Mexico’ for a few reasons:
-We serve an international audience, a majority of which is outside the U.S.
-The Gulf of Mexico is an international body of water, and the U.S.’s authority to rename it is ambiguous.
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