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Veracruz - Tortillas in Black Bean Sauce Recipe
Enfrijoladas are a simple formula: stale corn tortillas bathed in a purée of whatever the local bean may be, red, black, white, speckled or tan – it is the food of the home, the market, the countryside, cheap, comforting, soulful - a favourite of street cooks, a truly pre-Hispanic antojito.
Potatoes with Poblano Chillies and Chorizo Recipe
A Mexican recipe which combines very Mesoamerican potatoes and chillies with very post-Hispanic chorizo into a deeply savoury and robust side dish to accompany a mole perhaps, or a herb and spice roasted chicken, grilled fish or fried eggs.
Mexican Rice with Chicken Recipe
The rice came from the Far East, sailing across the Pacific aboard the Manila Galleons, while chickens arrived in Mexico from Europe, courtesy of the great Spanish Fleet. To these were added Mexican tomatoes and chillies, and today Arroz con Pollo is to be found throughout the country’s kitchens.
Sweet Mexico - Apricot Paletas Recipe
When I was a child, paleteros or iced lolly vendors roamed the streets, pushing a little insulated container cart which was packed with ice and delectable, wonderfully fresh paletas. They were made daily, probably by a member of the paletero's family, from natural, unadulterated ingredients.
Veracruz - Black Gorditas Recipe
The cafés in the port of Veracruz do a roaring trade at breakfast time, with the state’s famous Gorditas Negras flying out of the frying pan and onto the tables as fast as they can puff up.
Veracruz - White Gorditas Recipe
The gorditas - little plump ones - of Veracruz are utterly pre-Hispanic, despite being deep fried, and as typical of the state as it comes. The negras which incorporate the local black beans and perhaps some Veracruzano chillies, are the most popular but the blancas are just as time-honoured.
The Drinks of Mexico - Fruit Cooler Recipes
On a hot day, Mexico’s aguas frescas or fresh waters are a taste of heaven. They are not as dense and rich as an actual juice, as water is often added to give the required lightness and breezy zest and there are countless varieties on offer.
Pork Carnitas Recipe
Tender, succulent, rich and satisfying, Mexico’s carnitas are one of the most irresistible of Mexican dishes. The very first thing I look out for when I set foot on Mexican soil is a street or market stand which is serving them and then I know I am home again at last.
Tacos of Achiote-marinated Pork Carnitas Recipe
Achiote, a spice blend based on annatto seeds, is one of the most recognizable flavours of southern Mexican cuisine and finds its way into countless regional dishes including Yucatecan pork carnitas: rich and succulent, hot, sweet and sharp, wrapped in a warm corn tortilla with a sparkling salsa.
Tacos of Oven-roasted Achiote Carnitas Recipe
Achiote, a spice blend based on annatto seeds, is one of the most recognizable flavours of southern Mexican cuisine and finds its way into countless regional dishes including Yucatecan pork carnitas. Slow-roast belly of pork, basted with an achiote marinade, makes wonderfully succulent carnitas.
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