Jaime Jacques - Chowhound

Location

Quetzaltenango, Guatemala

School

Toronto Metropolitan University, Dalhousie University

Expertise

Central American cuisine, whole foods, coffee first

Hailing from the Atlantic coast of Canada, Jaime developed a keen interest in whole foods and herbalism early in life, while exploring fields of wild blueberries, milk thistle, cattail, and hyssop along the gorgeous coastline of Nova Scotia.
A longtime lover of street food, she has a particular affinity for all things corn-based; notably pupusas, tortillas, atol, and pastel de elote.
She is passionate about human rights and believes in eating locally sourced food produced by fairly compensated workers whenever and wherever possible.

Experience

Jaime has worked as a journalist and travel writer for more than 15 years. The intersection of travel and food writing proved to be inevitable as she made her way around the world, trying out the local cuisine wherever she went. She has lived and worked in many places around the world, but her heart belongs to Central America, where she has spent the better part of the last decade. She is the author of "Moon El Salvador" and also writes about Guatemala and Honduras.

Education

Jaime earned a Master of Journalism from Toronto Metropolitan University and a Bachelor of Science from Dalhousie University in Halifax, Nova Scotia.

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Stories By Jaime Jacques

How-To

How-To By Jaime Jacques

How To Make A Decadent Chocolate Mousse Using Leftover Rice

Yes, you can make a rich chocolate mousse out of cooked rice. Here's how to do so, along with some tips to make your rice-based mousse even better.
By Jaime Jacques Read More
Cooking

Cooking By Jaime Jacques

Martha Stewart's Trick For The Best Potato Salad Is So Simple

Martha Stewart knows her potato salads, and she has one incredibly simple tip to ensure that it turns out a flavor-filled crowd-pleaser every time.
By Jaime Jacques Read More
Food Science

Food Science By Jaime Jacques

The Hack To Cry Less When Cutting Onions, According To Science

We have all fallen victim to the pungent tears that follow slicing into an onion. However, this hack can help keep those irritating tears at bay.
By Jaime Jacques Read More
Cooking

Cooking By Jaime Jacques

The Best Type Of Mason Jar For A Breakfast Omelet You Can Make In Minutes

A fast and easy breakfast you can make at home is great if you're on a tight schedule. Fortunately, Mason jars allow for a lot of creativity.
By Jaime Jacques Read More
Cooking

Cooking By Jaime Jacques

Schiacciata Vs Focaccia: What's The Difference?

You've likely heard of focaccia bread, but have you ever heard of schiacciata? Here's how these two tasty Italian breads differ from one another.
By Jaime Jacques Read More
Gardening

Gardening By Jaime Jacques

Don't Just Throw Out Those Empty Plastic Water Bottles, Use Them For Your Garden Instead

If you have some empty plastic water bottles, it's best to reuse them instead of just tossing them. Here's how to use empty bottles in your garden.
By Jaime Jacques Read More
Cooking

Cooking By Jaime Jacques

The Peanut Butter Mistake That Can Instantly Ruin Your Ganache

If you're making a peanut butter dessert like ganache, make sure you don't make this one mistake. Here's what you should use instead for best results.
By Jaime Jacques Read More
Cooking

Cooking By Jaime Jacques

The Key Differences Between Bolognese Sauce And Marinara Sauce

Although bolognese and marinara sauce share some similarities, the truth is that they couldn't be more different. Here are some key differences between the two.
By Jaime Jacques Read More
Baking

Baking By Jaime Jacques

The Best Way To Mix Buttercream Frosting For A Silky Texture With No Air Bubbles

If you're looking for an easy hack for eliminating air bubbles from your buttercream frosting, look no further. Here's how to prevent those pesky air bubbles.
By Jaime Jacques Read More

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