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BellaOnline's Mexican Food Editor

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 F E A T U R E   A R C H I V E  

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Veracruz - Huevos Tirados Recipe
The “thrown eggs” from Veracruz, scrambled with black beans and topped with fresh cheese and fried plantains, are on offer in every restaurant and food stall in the state – and while they do not look wildly appetising, the texture and flavour more than make up for any shortcomings in appearance.

Veracruz – Camarones Enchipotlados Recipe
Langostinos or Camarones Enchipotlados are one of Veracruz’s most classical and typical seafood dishes, partnering the very “Jarocho” chipotle chilli with the fabulously fresh seafood caught in the river waters as they flow into the sea.

Epiphany in Mexico – Pastel de Tres Leches Recipe
The traditional Epiphany treat is the delicious fruity yeasted “Cake of the Kings” or “Rosca de Reyes”, baked with a tiny figurine of the baby Jesus inside it. However, the Pastel de Tres Leches or Three Milk Cake is a popular alternative, lighter but much richer.

New Year in Mexico - Pozole Recipe
The Aztecs’ ceremonial “potzolli” still plays an important role in the Mexican diet of the 21st century, and on New Year’s Eve, it will be protecting countless tummies from the effects of all the raucous celebrations and the inevitable - and abundant - consumption of alcohol!

Christmas in Mexico - Champurrado Recipe
The crescendo of the Christmas revelry, including the very Mexican “posadas” or Christmas parties, has reached its climax and Christmas Day has finally arrived. The day gets off to a very pre-Hispanic start with a mug of steaming champurrado, traditionally accompanied by tamales.

Christmas in Mexico – Buñuelos Recipe
The Mexican "posada" season is tremendous fun, raucous and jolly, and the street cooks and vendors do a roaring trade. Mugs of hot chocolate are downed and “buñuelos”, a fabulously crisp sweet fritter, are one of the most popular treats during the Christmas festivities.

Christmas in Mexico - Alegrías Recipe
The season of the traditional posadas is in full swing, the Ponche Navideño is being stirred and the piñatas are being broken open; out of them pour Mexican sweets which date back to pre-Hispanic times, including the delightfully named “alegrías”.

Mexico's Regional Gastronomies - Veracruz
The “Jarochos” of Veracruz are as colourful as their cuisine and their turbulent history. Their territory is long, thin and faintly curved, rather like a green chilli; there are volcanoes, rainforests, steamy coastal plains, differing climates, tropical fruit plantations and smoke-dried chillies.

Mexico's Regional Gastronomy
The roots of Mexico’s cuisine reach deep down into its ancient cultures and indigenous ingredients, and Mexican cookery in the 21st century is the result not only of the geography of the country itself but also of its rich and turbulent history, both pre- and post-Hispanic.

The Sauces of Mexico - Mole
The Aztecs called it “molli” or “mulli”. In their Náhuatl language, it simply meant sauce or mixture. For the Spaniards, who encountered it in its countless versions in the cooking pots of the great market place of Tenochtitlán, it became “mole”, the name which it still bears today.

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