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Cookbook Review - A Yucatan Kitchen
Loretta Scott Miller left California and her job as a food editor to retire to the Yucatán Peninsula. Fascinated by the very distinctive, regional nature of the food and ingredients, she began researching its history and development across the millennia, both before and after the Spanish Conquest.
Easter in Mexico - Cherry Turnovers Recipe
With the end of Lent, Mexicans throw themselves into the Easter festivities and pleasures. Little pastry turnovers filled with fruit are popular during La Pascua and the market cooks bake them to crisp perfection before piling them up in large earthenware plates, ready to tempt any passers-by.
Mexican Meatballs Recipe
Meatballs are a global favourite, and recipes for them abound. There are of course countless ways of making them, some very regional like the one below, some virtually international. Certain additions however do seem to be very Mexican, which contribute to their specific texture and flavours.
The Sauces of Mexico - Yucatecan Sikil Paak
Rich and creamy with pumpkin seeds, spicy with roasted chillies and fresh with the juice of the very local sour orange, naranja agria, the Mayas’ Sikil Paak is one of the Yucatán’s great specialities.
Lenten Cooking in Mexico - Lentil Soup Recipe
Lentils are a post-Hispanic addition to the Mexican larder but they have made themselves very much at home and team up regularly with more native ingredients, particularly during Lent, La Cuaresma, in the spring and the Días de los Muertos, Days of the Dead, in November.
Oxtail in Oaxacan Coloradito Recipe
Oaxaca’s Mole Coloradito is a splendid partner to braised oxtail – a rich, bold and spicy combination.
The Sauces of Mexico - Oaxacan Coloradito
Oaxaca’s Mole Coloradito is much bigger than its name which translates quite simply as Little Coloured Sauce, or Little Red Sauce. Habitually referred to as just Coloradito, it is life-sized and powerful, gutsy and spicy, rich and deep.
Egg and Chorizo Sandwich Recipe
Tortas are the quintessential Mexican street food, big-hearted sandwiches packed with any number of savoury fillings and bursting with flavour.
Huitlacoche Quesadillas Recipe
With the onset of the long rainy season, Mexican cooks start looking forward to the appearance of the so-called truffle of Mexico. It is smooth and velvety to the touch, soft and spongy, dark to silver grey in colour and creepy beyond description.
Yucatán – Venison Salpicón Recipe
The Maya hunted a small, red deer which they cooked with aromatic sauces boldly flavoured with chillies and often thickened with seeds or nuts – moles and pipianes. In modern times, domestication has enabled this species of venison to remain a traditional Yucatecan dish.
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