I was born many (well, not so many) years ago in Mexico City. My mother's family side is from Totontepec, Oaxaca and my father's family side is from Piedras Negras, Coahuila. They got married after seven days of knowing each other! My first memories are mixed with traditional music, flavors, the smell of spices: clove, cinnamon, roasted chiles … and the family gathering in the kitchen, laughing and sharing stories. I was always glued to my grandmother Meya, a very strong woman who, after being widowed, walked with my mother and my three aunts for four days through the mountains, to leave her little town of Totontepec to get to Oaxaca, looking for a better life and opportunities. She shared with me our family cooking heritage.
|Michelada con Camarones - Cook with love and passion, by Lily Espinosa|
|Pozole Recipe from Rivera Kitchen Tulum - A favorite for Mexican Independance Day September 15th|
|Sopa de Hongos - Mushroom Soup Recipe - by Lily Espinosa, Riviera Kitchen Tulum|