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Yucatán - Beans with Pork Recipe
Variations of pork with beans are found all over Latin America. In the Yucatán Peninsula, the indigenous black beans are used, as well as the fiery habanero chilli which notches up an impressive 10/10 on the heat scale and can cause painful damage if restraint and care are not applied.
Chilaquile Casserole Recipe
In this very Mexican casserole, stale tortillas are folded into a rich, smoky tomato sauce studded with feta cheese, topped with cheddar and baked until crusty. Rich, savoury and utterly satisfying.
Cream of Tomatillo and Chicken Soup Recipe
A grey and drizzly February day is the perfect time to raid my freezer for some tomatillos or Mexican husked tomatoes and turn them into a creamy, rich and soothing soup.
Yucatán - Pollo Pibil Recipe
The historical Mayan pib is a pit, dug deep in the earth; it acts as an oven, heated with hot stones and wood, both green and dead, and is an ancient method of cooking very typical of the Yucatán Peninsula. Anything cooked in it is described as pibil, meaning buried.
Poblano Chillies with Cream Recipe
One of the poblano chilli’s best mates in my kitchen is dairy produce, particularly cream which somehow manages to enhance its flavour, its aroma, its warmth and its texture all at the same time. Rajas con Crema makes a rich, mellow, utterly satisfying main dish or vegetable accompaniment.
The Sauces of Mexico - Yucatecan Salsa Xnipec
The Mayas’ nose of the dog has a rich sting, with the local habanero chilli providing uncompromising fire and brimstone. Salsa Xnipec is to the Yucatán Peninsula what Salsa Cruda is to the rest of the country: the most popular and traditional table sauce, served at virtually every meal.
Mexico's Regional Gastronomies - Yucatán
The Yucatán's early isolation noticeably influenced its culture and of course its food. It was not until the 20th century that real communication by rail and road was established with the Mexican capital, and the strongest commercial and cultural connections were created along sea routes.
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.
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