A taste of Mexico

First he spread pureed black beans on a fresh roll, the way Israelis might spread humous.

November 13, 2014 14:36
Mexican food

Mexican food . (photo credit: YAKIR LEVY)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Mexican cooks’ talent for making lunch and supper dishes tempting was evident at the recent Taste of Mexico Food Festival in Los Angeles.

One way that Mexican chefs enhance meat entrees is by adding vegetables, cooked or raw, chopped or made into sauces, which are often oil-free. Festival- goers eagerly added these vegetable preparations to their plates.


Related Content