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 F E A T U R E   A R C H I V E  

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Easter in Mexico - Torrejas Recipe
The sweet, sickly and very moreish Torrejas are a great favourite during the Easter season in Mexico and are served in one form or another all over Latin America, as well as in their country of origin, Spain. They are reminiscent of Pain Perdu, French Toast or Eggy Bread.

Veracruz - Sweet Potato and Pineapple Pudding
Vast pineapple plantations are a common sight in the state of Veracruz as are the stalls which line the main roads: whole fruits are piled up in spiky pyramids and the vendors ply a roaring trade in pineapple juice and plastic cups full of fresh, glistening pineapple chunks sprinkled with chilli.

Lenten Cooking in Mexico - Salt Cod Recipe
Salt cod…. It does not sound appetising, nor does it look particularly attractive. But throughout the Christian world, it makes a regular appearance during Lent, and while it has a dubious reputation – hard, stringy, chewy, briny, horribly saline – when treated well it is utterly delicious.

Lenten Cooking in Mexico - Gratin of Crab Recipe
With the arrival of Lent, La Cuaresma, Mexican cooks’ focus turns towards fish and vegetables. Jaiba Gratinada, or gratin of crab, is a typical Veracruzano dish, and while it is very popular during the Lenten period, its savouriness and richness has nothing to do with abstinence!

Veracruz - Molotes a la Veracruzana Recipe
Plump, torpedo-shaped and decidedly carbohydrate rich, the molote’s main characteristic is its pastry, which is more often than not a mixture of pre-Hispanic masa harina or corn flour and post-Conquest wheat flour often with the addition of mashed potatoes or, in Veracruz, mashed cooked plantain.

Veracruz - Molotes a la Veracruzana
Plump, torpedo-shaped and decidedly carbohydrate rich, the molote’s main characteristic is its pastry, which is more often than not a mixture of pre-Hispanic masa harina or corn flour and post-Conquest wheat flour often with the addition of mashed potatoes or, in Veracruz, mashed cooked plantain.

Veracruz - Chicken Tlatonile Recipe
Italian immigrants in the late 19th century undoubtedly left some kind of culinary legacy, but the gastronomy of the town of Huatusco is founded not on pasta and pizza but on ants and more particularly on the famous local “tlatonile”, a “mole” based on ancho chillies and sesame seeds.

Veracruz - Chicken Tlatonile from Huatusco
Italian immigrants in the late 19th century undoubtedly left some kind of culinary legacy, but the gastronomy of the town of Huatusco is founded not on pasta and pizza but on ants and more particularly on the famous local “tlatonile”, a “mole” based on ancho chillies and sesame seeds.

Veracruz - Mole de Xico Recipe
Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. Its flavours are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and wonderfully jammy. It is not fast food but very manageable and worth the effort.

Veracruz - Mole de Xico
Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. Its flavours are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and wonderfully jammy. It is not fast food but very manageable and worth the effort.

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