Please join me on a Mexican food journey!
I am excited to lead exploration of recipes, techniques and surprising ingredients that are like old friends, trust-worthy and beautiful. Best of all, admission is free. You need only book passage by signing up for the free Mexican food newsletter at the Bellaonline Mexican food site.
Our Mexican food journey will present opportunities to get close to some of Mexico's less common, but compelling foods: chongos, corundas, cuitlacoche (corn mushrooms). We will also spend time classic favorites: chile rellenos, tacos, enchiladas. We'll find out what's trending in a food that is always evolving. We may explore cookbooks and restaurants. Each newsletter’s goal is to make our world bigger and brighter through food and learning.
The Mexican Food newsletter will help you feed your body through delicious and satisfying recipes, new ingredients and techniques. It will also help you adventure through Mexico, the land where ancient indigenous cultures persists in tandem with an ever-evolving modern world. It’s a great time to to look beyond what we think we know about this mesmerizing cuisine and country.
To be very clear, when you subscribe to the Mexican food newsletter you can relax and enjoy the ride. Your email address will never — never ever — be sold, swapped or exchanged in any way. The only concern you should have about spam is whether your email service blocks the newsletter. Please be sure that Bellaonline.com is recognized as OK by your system filters. Don’t miss out on the adventure, when you sign-up a test email will be generated immediately. If you don’t receive one, please be in contact.
The newsletter comes once every two weeks, with special editions released for Mexican Independence Day (September 16), Day of the Dead (October 31-November 2), “Las Posadas” and “Noche Buena” December 16 and 24, Three Kings Day (January 6), Holy Week (March 20).
It’s easy to sign-up, place your email address in either of the two sign-up boxes at the Mexican food site and smile, it’s going to be fun.
Thanks again for your interest.
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