Curves and cracks

Long ago, the Aztecs prepared spicy sauces called "molli." They used chili peppers, tomatoes, and seeds, and served them with turkey or whatever else they had on hand. Simple, yet effective: it was spicy, warming, and impressed the gods. Then, in the 16th century, the Spanish arrived with their exotic spices (cinnamon, cloves, almonds, etc.) and their chocolate (yes, cocoa was already native to Mexico, but the Europeans "improved" it by adding sugar). Forced culinary fusion:

It's easy to be afraid when you travel. Afraid of spicy food, afraid of people who smile too much (suspicious, right?), afraid of a way of life that's nothing like our well-ordered routines. But when you open your mind – and especially your heart – everything changes. Magic. It was thanks to this openness that I met Elísabet. We had crossed paths once or twice on the street. And then, when I saw her again, she asked me to watch her bike while she ran an errand. Me, the passin

Come on, admit it. When you hear "the largest pyramid in the world," you immediately think of the Great Pyramid of Giza, the pharaohs, camels, and Indiana Jones. Well, think again! The real champion is hidden in Cholula, Mexico, disguised as a hill with a church perched on top, as if to say, "Nothing to see here, move along." Imagine the scene. In 1519, Hernán Cortés, the Spanish conquistador, lands, massacres just about everyone, burns the local temples, and, to top it all o