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Gastronomic Migration - The Manila Galleons I
Where today giant cruisers glide in and out of the Bahía de Acapulco on the Pacific coast of Mexico, in the 17th century the magnificent three-masted, square-rigged Spanish sailing ships, the “Manila Galleons”, set off across the Pacific Ocean en route to the Spanish East Indies.
Cookbook Review - Tacos, Tortas and Tamales
In his latest book, Roberto Santibañez spotlights three of Mexico’s most popular street foods: tacos, tortas and tamales. These quintessentially Mexican dishes are part of everyday life throughout the country, and the variations are literally infinite.
The Day of the Dead - Pork in Green Mole Recipe
Mole Verde or green mole comes in different guises with the elaborate and very delicious Oaxacan version perhaps taking pride of place. Many other much simpler kinds of mole verde however are to be found throughout the country, and their main characteristics are their freshness and sparkle.
Cheese and Roasted Green Chilli Tamales Recipe
Tamales are authentic Mexican food at their most historical and genuine. They date back millennia and while different versions are found throughout Latin America, their appearance at the Mexican table is likely to have been among the Mayan people somewhere around 1200BC.
Tamales are among the oldest and most authentic of Mexican dishes, dating back millennia and served to the conquering Spaniards in Moctezuma’s splendid banqueting hall. The Náhuatl name itself means wrapped food, which is an excellent description of this very historical and traditional creation.
Eggs in Mestiza Sauce Recipe
The traditional name is impossible to describe or interpret. Translated word for word, it means eggs in the rags and tatters of a woman born of a Spaniard and an indigenous Mexican – which of course means nothing at all!
Sweet Mexico - Hibiscus Blossom Sorbet Recipe
The exotic and flamboyant blossoms of the hibiscus plant are a common ingredient in Mexican cuisine and luridly coloured iced lollies – paletas - made from an infusion of the flowers are a stand-by of every icecream shop and street vendor throughout the country.
Chilorio Recipe from Sinaloa
Sinaloa, in the North West of the country opposite Baja California, is the home of the very regional Chilorio, which has spread north and east across the state’s borders but not much further. The best way to describe it is perhaps as the Sinaloaense cooks’ version of pork carnitas.
Broth from Tlalpan Recipe
The pre-Hispanic village of Tlalpan has been gobbled up by Mexico City, becoming a suburb of the capital. It does however have a number of charms to recommend it and boasts a modest gastronomic standing, particularly for its nationally renowned Caldo Tlalpeño or broth from Tlalpan.
The Sauces of Mexico - Salsa Borracha Recipe
The blue-grey maguey, with its wavy, fleshy arms spiked with sharp thorns, is an indelible feature of the Mexican landscape and the source of a mildly alcoholic, pre-Hispanic drink known as pulque. The sweet sap of the plant has been fermented for millennia to produce something akin to beer.
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