Cook and food writer based in Mexico City. Talking food and all its intersections | IG: https://instagram.com/_alexheery

Going beyond Pad Thai and the traffic light curries

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Photo by Lisheng Chang on Unsplash


Why it’s time to give up on a term that has lost all meaning

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The centuries-old Thai condiment that will elevate your dishes

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A look at the condiment’s importance in the Mexican kitchen

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Chile con queso feat. salsa de morita


A versatile and delicious curry that doesn’t skimp on the big umami notes

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Not pictured here: absurd amounts of sliced chillies for serving | Photo: Alex Heery


20 seconds may be all you need to impact your life

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Photo by Kelly Sikkema on Unsplash


It’s easier than you think

A bowl of ramen soup with dipping bowls of soy sauce, sliced onions, and other condiments.
A bowl of ramen soup with dipping bowls of soy sauce, sliced onions, and other condiments.
Photo: 8-Low Ural via Unsplash


A humble Thai dish with some brilliant science behind it

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Gai Tai Nam (Underwater chicken) | Credit: Alex Heery


Sometimes it’s not your fault, but it’s always your responsibility.

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Photo by KOBU Agency on Unsplash


The humble Ancho goes far beyond just Mole and Adobo

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