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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.
Prawn Turnovers Veracruz Style Recipe
The word empanada translates as breaded and therefore implies the use of bread or at least a dough made of wheat. When it comes to the very Veracruzana Empanada de Camarón, however, a pre-Columbian dough made of corn (and a bit of post-Hispanic flour) provides the wrapping.
Prawns in Garlic Sauce Recipe
There are versions of mojo throughout Latin America, and in Mexico, Mojo de Ajo or simply Garlic Sauce is very garlicky indeed, bright with lime juice and rich with butter. All along the coast, both Pacific and Gulf, it is a regular and oh so delicious partner to fresh prawns and shrimp.
Recado Rojo Marinade Recipe
The Recado Rojo of the Yucatán is a cornerstone of the regional cuisine, rich with bright red annatto seeds as well as spices, herbs, fresh garlic and the very typical sour oranges and blistering chillies. Mixed with olive oil, it makes a sparkling, palate tingling marinade.
Safeguarding Mexico's Historical Cuisine
The Conservatorio de la Cultura Gastronómica Mexicana has set itself a challenging task: "the preservation, rescue, safeguarding and promotion of usages, customs, products, cultural practices and knowledge which make up the common core which defines traditional Mexican cuisine".
Salsas, the Sauces of Mexico
The word salsa simply means sauce in Spanish and although it has somehow become synonymous with a blood red, sour mess which comes out of a jar, it is light years away from a real Mexican salsa, which is a boisterous, exuberant combination of diced raw vegetables and/or fruit, chillies and herbs.
Squash Blossom Crêpes Recipe
The season of the very traditional “flor de calabaza” or squash blossom has begun. Every market stall in Mexico is festooned with flowers and garlanded with this highly prized delicacy of late summer and early autumn and every Mexican cook is featuring them in countless traditional dishes.
Pumpkins and squashes are very much in evidence in Mexican markets and vegetable dishes throughout the summer and autumn, but the golden blossoms are their crowning glory for a brief and very colourful season when stalls and green grocers are festooned with their bright yellow and orange petals.
Sweet Mexico - Easter Piglets
The “panaderías” of Mexico are absolute Aladdin’s caves. While the name translates simply as “bread shop”, this does not even begin to illustrate the wealth of baked goodies which are piled up on aluminium trays and displayed in the windows and on the counters.
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.
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