The name mixiote is derived from the Aztec Náhuatl language: metl, meaning maguey, and xiotl, skin of the arm, and applies both to the “envelope” and the dish itself. It is simple and very pre-Hispanic, consisting of meat slathered in a spicy sauce and wrapped in the afore-mentioned xiotl.

“Agua fresca”, fresh water, is the name given to a variety of cold drinks in Mexico. Not the type which comes out of a bottle or carton and is more usually known as a “refresco” or refresher, but the kind which is lovingly made by hand from natural ingredients.

The discovery of the Americas resulted in the dissemination throughout Europe of a multitude of hitherto unknown crops. But just as many Mexican foodstuffs crossed the Atlantic and were introduced to Europe, so too did non-American ingredients make their way back in the opposite direction.

The Squash family, Cucurbita, is Mexican, whatever you may choose to call its various members, and the earliest traces, dating as far back as 7000BC, have been found in Oaxaca and Tamaulipas. However, the modern courgette or zucchini is thought to have originated in Italy in the 19th century.

Tortas are an institution in Mexico, a part of every day life and an essential constituent of Mexican cuisine – there are even annual festivals in their honour. They are eaten by everybody at any time, and “torterías” are found on virtually every street corner.

Gorditas: little plump ones.... The name alone evokes gastronomic comfort and joy and the endless delight of Mexican antojitos. There are many ways to prepare a gordita but its main characteristic is that it balloons and puffs up as it cooks, producing a wonderfully crisp crust.

Papadzules are one of the specialities of the southern state of Yucatán, typically served at breakfast in the markets and on the streets. The word translates as “food of the lords”, a grand name indeed, but it is in fact a very simple dish with a subtle complexity of the flavours and textures.

If you believe that one oregano is much like another, you are mistaken! The oregano which most of us use in our cooking, whether fresh or dried, is Origanum Vulgare, native to the Mediterranean and part of the mint family. Mexican oregano, on the other hand, is not actually an oregano at all.

The “sope” family is vast and convoluted, difficult to track, but whatever a sope’s origin, regional designation or topping may be, it is definitely a member of the clan. Name aside, it is simply a container or tartlet made of masa which acts as a base or plate for a delicious, savoury topping.

As the name suggests, enchiladas pack a punch! The verb “enchilar” means to add chilli to something, and in its very simplest form, the enchilada is nothing more than a tortilla with a fiery sauce - but in most cases, the tortilla is rolled or folded around a filling and topped with the sauce.