Worcester Sauce Food Scare

The French essayist and poet, Francis Ponge describes the oyster as a world that is obstinately closed. And so it is: clamped shut, fiercely guarding its inner treasure, the oyster requires a skilled hand to wield it open. The true value of what this rocky bivalve mollusk has to offer can only be appreciated once you’ve tasted of its sweet nectar: for once you have, you will never look at one the same way again.

The beauty of an oyster’s inner, iridescent, bright pearly shell; the lucent, delicately briny juice it holds, the contrast of the dark circumference of the cool, succulently sweet meat is enough to whet the palate and stimulate curiosity as to its taste.

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  Complete guide to Mexican foods with a glossary of Mexican food terms in Spanish and translated.