As a researcher and promoter of Mexican gastronomy I participate in lectures and workshops in Mexico, the U.S. and Europe, and consult with chefs and journalists on the subject.
An introduction to Pre-Hispanic Mexican cooking workshop, co-presented with Verónica Amellali Vázquez López (UNAM). This one-of-a-kind three day interdisciplinary event featured an overview of the ingredients, utensils and techniques used in Pre-Hispanic Mexican and Maya cuisine. A lecture section followed by cooking demonstrations, hands-on participation. and food and beverage tastings.
I curated this lecture series to commemorate the bicentennial of Mexican Independence, in collaboration with the Latin American Studies Department at the University of Texas. I gave the first talk of the series, focusing on the central role that tamales have played in Mexican cooking and culture, from their origins in ancient Mesoamerica to their prevalence in today's Mexico, both as everyday staples and essential fare at celebrations.
Mexicans have the well-earned reputation of making a party out of everything. Modern day Dia de Muertos festivities mix elements of two cultures to create a unique tradition. It is a perfect example of the complex heritage of the Mexican people, blending the cultures and beliefs of our Native Mexican and Spanish ancestor
Interview by Johanna Ferreira
"Building that relationship with you and going to Mexico has been everything to me, one of the greatest experiences of my life. Learning the history of Mexico, and the food, and the friendships that were built along the way. A friend introduced us and I’m so grateful for that moment because we've grown together, you are a huge part of this restaurant." Kevin Taylor, Executive Chef/Owner, ATX Cocina
"My favorite part of our trip to Mexico City was the day we spent with Claudia and Verónica exploring Xochimilco. Driving into the borough is like traveling back in time as the streets get narrower and the seams of Lake Xochimilco begin to show through, in an intricate pattern of canals and floating farms. Our system of transportation changed to boat, and we were ferried into a world of farms growing flowers, trees, vegetables and even an animal preserve (my daughter’s favorite part). The farms are built as they were hundreds of years ago. Hours later we wandered through the market, tasting the produce we had seen on the farms; greens, fresh queso and peppers, the richest elote I’ve ever tried."
Katie Bender, Austin, Texas
"I am here to tell you the tale of hanging out with Claudia Alarcon, a local food writer with a tremendous amount of energy, life, and knowledge of the local Tex-Mex and Interior Mex food scene. Claudia has the knowledge of the Austin food scene that only someone who has lived here for 28 years could possess. She grew up in Mexico City, moved to Austin at 18, and has an innate ease when discussing all things related to Mexican cuisine. I asked if she would take me on a taco tour of Austin. Thankfully for me, she said yes. Her passion for her City and its cuisine is absolutely infectious." Theo Peck of The Food Experiment