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Breakfast in Mexico - Divorced Eggs
Huevos Divorciados or Divorced Eggs are certainly not a part of historical, traditional Mexican cooking, as the origins of the dish are obviously very present-day!
Breakfast in Mexico
Mexicans tend to “break the fast” in the early morning with a cup of hot chocolate or coffee spiked with cinnamon and a “pán dulce”, but as the morning progresses, appetites are kindled and it is time for the “desayuno”.
Sweet Mexico - The Day of the Dead
For the past week, the market stalls in Taxco have been decorated with brightly coloured tissue paper cut-outs of pumpkins and skeletons and some very seasonal goods have made their annual appearance.
Mexican Street Food - Enfrijoladas
"Enfrijoladas" are Mexican street food at its simplest but most satisfying and comforting, drawn from poverty cooking – the ingredients are cheap and plentiful, staples to be found under every shabby market awning and in every Mexican household, particularly the pot of beans.
Sweet Potato, a Very Early Vegetable
Sweet potatoes, with their rough, scratchy skin and warm orange or deep purple flesh, were one of the first vegetables to be cultivated. They originated in South America, probably Peru, where 8,000 year old traces have been unearthed.
The Chillies of Mexico - El Poblano
El Poblano, as its name implies, is a native of the state of Puebla but it makes an appearance in virtually all the regional cuisines of the country. It is a handsome chilli, mild-mannered, well fleshed, broad-shouldered, with a smooth shiny skin and a rich dark green to near black colour.
The Spices of Mexico - Cinnamon
Researching cinnamon in a Mexican cookbook is a perplexing experience, as it can be referred to as Mexican cinnamon, true cinnamon, soft cinnamon, Ceylon cinnamon or simply by its Spanish name, canela. The purpose is perhaps to avoid confusion with the bark of the cassia tree.
The Herbs of Mexico - Coriander
The very Mexican herb, coriander or cilantro, is a newcomer to the cuisine and yet it is such an essential ingredient – wherever you wander in a Mexican market, you will see great big bunches of coriander with the roots still attached, and green-flecked salsas fragrant with its pungent aroma.
Autumn Gold and Squash Blossoms
The markets of Mexico are splashed with gold and the time of year has arrived when every stall is decorated with armfuls of flamboyant courgette/zucchini and pumpkin flowers, a truly seasonal treat.
The Chillies of Mexico - El Chipotle
The smooth and glossy jalapeño chilli loses much of its looks when it is transformed into one of Mexico’s most popular and widely used dried chillies, the chipotle, but its flavour, far from deteriorating, thrives on this transformation.
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