Food, Living, Mexico

New Food Magazine “Bite”!

Bite Cover 2Hi  ‘The Eye’ Readers!

I am so psyched to tell you about our new food magazine ‘Bite’!

‘The Eye’ just put out its 70th issue and over the years we have had such a great response to the articles which focus on real information by real people and not the puff-advertorial pieces we see in a lot of tourist-area magazines. We aim to explore the positive and often-overlooked aspects of Mexico and to enhance people’s appreciation of what a culturally-fascinating and beautiful place this country is.

While I love that every August is our Food Issue – one issue a year is hardly enough to even scratch the surface of all the interesting food happenings, customs, and traditions of Oaxaca.

‘Bite’ will be bigger, glossier, have restaurant listings with practical information such as hours of operation and whether they accept credit cards and delicious information about mouth-watering experiences you won’t want to miss!

Like ‘The Eye’, ‘Bite’ will be distributed for FREE in the best restaurants and hotels and of course, we will have an online version so you can keep up even when you aren’t on holiday.

Look for the Fall Edition of ‘Bite’ October 1st!

Cheers,

Jane Bauer

 

 

 

 

Food

Mango Madness

There is something so satisfying about entering the world of canning. There was the procurement of the cans- picking the size and brand and then ordering them online. My partner in crime, Emilie, got an impressive mango picker from our local hardware store and the hunt for the ideal mangoes began!! 

Here is the recipe for Jane and Emilie’s Mango Madness Chutney. A perfect pairing with cheese and crackers, on top of your favorite pork dish or vanilla ice cream!!

10 kilos champagne mangoes cubed

7 cloves of garlic minced

3 inches fresh ginger minced

3 Serrano chiles minced

1 cup white vinegar

1.5 cups raisins

4 tbs. cumin

8 tbs. Chinese Five spice

Place all ingredients in a large stock pot and simmer for 1.5 hours or until desired consistency is reached. 

Can in glass jars using traditional boiling method. Enjoy!