Chepiche is a herb with a slightly whispy similarity to tarragon in appearance, used traditionally in Oaxaca with black beans or in heavenly sopa de guias. It is usually added raw and may be served as a salad. It is a relation of papaloquelite.
Bronze or white grouper. A large fish similar to a sea bream, generally grey in colour. May be recognised from distinctive whites lines on the cheeks. These groupers are found more in the south of the Mediterranean than the north, particularly around Cyprus.
Dogtooth grouper. The largest of the Mediterranean groupers, this is a bulky grouper with a dark grey body found around the north African coast.
Crackling. Pork rinds. This is not crackling as you have ever seen it before. The whole skin of the beast is removed, spiced, fried, spiced again and fried again. The crisp, puffed skins sit in heaps in every market.
Ants. These ants flew while we were staying in Oaxaca and there was great excitement. The head and wings are removed and then the torso is fried, making a meaty snack. This is a pre-Hispanic dish dating from times when protein was in short supply.
