Culinary Spice Column - from The News newspaper. Original publish date: September 11, 2009. Café de la Olla and Cutting Onions.

Q: What is the difference between Café and Café de la Olla?

Peter, D.F.


A: When you order café in a restaurant you will most likely receive Café Americano, or regular brewed coffee. In some establishments, Café Americano is served as a shot of espresso with hot water. Classic Mexican Café de la Olla is a mixture of coffee, sugar and spices. It is traditionally prepared in earthenware pots called ollas and served in cups made of the same material. This gives it a distinct earthy flavor. It is usually served black, without cream or additional sugar. Although not traditional, you can chill prepared Café de la Olla and serve over ice for a refreshing Mexican flavored iced coffee drink.

In addition to dark roast coffee, Café de la Olla contains cinnamon, piloncillo (Mexican dark brown sugar) and often anis seed. These ingredients are boiled in water for about 20 minutes then strained in to cups. This type of brewing is similar to what we call “cowboy coffee” in the United States. The wonderful difference of Café de la Olla is the addition of spices to the ground coffee and the use of the olla pot. Olla pots and cups are available in markets throughout the country.


Q: Is there a tried and true method to cutting onions so they don’t make you cry?

Kristina, Puerto Vallarta

When you cut through an onion, cells are broken apart which combine with enzymes and release gases. When these gases mix with oxygen in the air they are converted to sulphuric acid which irritates the eyes, making them tear up. There are some good remedies to slow down this reaction. When my sister worked in a pizza parlor in college, she always cut onions in the walk-in; a big refrigerator large enough to hold a food prep table. Using this theory, I usually put onions in the freezer for a few minutes before cutting them, as the cold hampers the ability of the gases to dissipate. You can also place a burning candle next to your cutting board. The candle will draw the sulfuric gases released by the onion away from your eyes and into its flame. When cutting onions, be sure to use a sharp knife and place the onion cut-side down to minimize the emission of gases.

Raw and cooked onions are a staple of Mexican cooking. In addition to enhancing the flavor of dishes, onions have valuable health benefits. Onions have antibacterial and antifungal properties and are used around the world to treat the common cold, coughs and complications from asthma. Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. A half-cup of chopped onions contains about 240 mg of potassium (similar to 1/2 banana or 1/2 cup of orange juice). Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions also have natural anti-clotting agents which aid in overall cardiovascular health.

A delicious way to introduce more onions in to your diet is to prepare pico de gallo salsa. This ubiquitous salsa is found in most restaurants around the country. It is a simple combination of diced red or white onion, tomato, jalapeno, minced garlic and cilantro leaves tossed with fresh squeezed lime juice and salt. The salsa is prepared with raw ingredients, allowing the onion’s natural health benefits to shine through.