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The Sauces of Mexico - Salsa Verde Cruda
A raw “salsa”, made from tomatillos, the Mexican green husked tomato, is one of the pillars, and joys, of the Mexican table.
Tomatillo, the Mexican Husked Tomato
When is a tomato not a tomato? When it is a “tomatillo”, which translates as” little tomato” but does not refer to a tomato as we know it.
The Chillies of Mexico - Pickled Jalapeños
Jalapeño chillies make a regular appearance at the Mexican table as a condiment or relish, in the form of pickled chillies or “jalapeños en escabeche”. These sparky, tart pickles make their way into a great variety of dishes and their uses and popularity are endless.
The Chillies of Mexico - El Jalapeño
The jalapeño chilli, plump, smooth and glossy, has a lively rather than fiery ardour, and while it notches up a creditable 7/10 on the heat scale, it is often relatively mild, warm without too much punch - but be warned, it can sometimes be very hot indeed and catch you unawares.
The Chilli Pepper Man
From their sunny homeland of Mexico to the sweltering heat of Kerala or the sandy beaches of Thailand, chillies are associated with warm climates and exotic dishes flavoured with coconut and cumin, coriander and cinnamon: aromatic curries and stir-fries, mellow “tagines” and gutsy “moles”.
The Chillies of Mexico
Capsicum Annuum was first cultivated in Mexico around 7000BC and is the ancestor both of all modern Mexican chillies, and of the vast majority of chillies found today outside the Americas: all the hot cuisines of the world owe their fire and fragrance to the original Mexican chilli.
Sweet Mexico - Frozen Things
In every Mexican city, town, or even village, there is bound to be a shop selling a bewildering variety of icecreams and sorbets – from the predictable chocolate and vanilla to the less familiar mamey, zapote and guanabana, or even the downright bizarre such as cheese, rose petal and sweetcorn.
Chilli - Dynamite in the Kitchen
The flavour of the Mesoamerican chilli - spicy, piquant, stimulating, decidedly warm if not downright fiery – reminded Columbus of pepper, a spice more valuable than gold in Europe, which led him to christen it “pepper of the Indies”.
Safeguarding Mexico's Historical Cuisine
The Conservatorio de la Cultura Gastronómica Mexicana has set itself a challenging task: "the preservation, rescue, safeguarding and promotion of usages, customs, products, cultural practices and knowledge which make up the common core which defines traditional Mexican cuisine".
Cookbook Review - Mexican Food Made Simple
Thomasina Miers was the Masterchef champion in 2005, and her personal mission since then has been to educate the British public about the glories of Mexican food. Mexican Food Made Simple, her first Mexican cookery book, aims to make this cuisine more accessible and user-friendly.
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