logo
g
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Painting
Heart Disease
Horror Literature
Dating
Hiking & Backpacking
SF/Fantasy Books
Healthy Foods


dailyclick
All times in EST

Full Schedule
g
g Mexican Food Site

BellaOnline's Mexican Food Editor

g
 F E A T U R E   A R C H I V E  

Archive by Article Title | Archive by Date

Tacos of Oven-roasted Achiote Carnitas Recipe
Achiote, a spice blend based on annatto seeds, is one of the most recognizable flavours of southern Mexican cuisine and finds its way into countless regional dishes including Yucatecan pork carnitas. Slow-roast belly of pork, basted with an achiote marinade, makes wonderfully succulent carnitas.

Tacos of Achiote-marinated Pork Carnitas Recipe
Achiote, a spice blend based on annatto seeds, is one of the most recognizable flavours of southern Mexican cuisine and finds its way into countless regional dishes including Yucatecan pork carnitas: rich and succulent, hot, sweet and sharp, wrapped in a warm corn tortilla with a sparkling salsa.

The Chilli Pepper Man
From their sunny homeland of Mexico to the sweltering heat of Kerala or the sandy beaches of Thailand, chillies are associated with warm climates and exotic dishes flavoured with coconut and cumin, coriander and cinnamon: aromatic curries and stir-fries, mellow “tagines” and gutsy “moles”.

The Chillies of Mexico
Capsicum Annuum was first cultivated in Mexico around 7000BC and is the ancestor both of all modern Mexican chillies, and of the vast majority of chillies found today outside the Americas: all the hot cuisines of the world owe their fire and fragrance to the original Mexican chilli.

The Chillies of Mexico - El Chipotle
The smooth and glossy jalapeño chilli loses much of its looks when it is transformed into one of Mexico’s most popular and widely used dried chillies, the chipotle, but its flavour, far from deteriorating, thrives on this transformation.

The Chillies of Mexico - El Jalapeño
The jalapeño chilli, plump, smooth and glossy, has a lively rather than fiery ardour, and while it notches up a creditable 7/10 on the heat scale, it is often relatively mild, warm without too much punch - but be warned, it can sometimes be very hot indeed and catch you unawares.

The Chillies of Mexico - El Mulato
Broad-shouldered, long, dark and handsome, El Mulato is sultry and wizened, tasting of ripe fruit and chocolate, with a whisper of smoke and a dash of sweetness which are barely tempered by its gente warmth.

The Chillies of Mexico - El Pasilla
Pasilla translates as “little raisin”, which is an obvious indicator of its flavour: faintly sweet and reminiscent of dried fruit, even of sun-dried tomatoes, quite earthy, even woodsy or herby, with a hint of sharpness and acidity in the background, and a lush, full aftertaste.

The Chillies of Mexico - El Poblano
El Poblano, as its name implies, is a native of the state of Puebla but it makes an appearance in virtually all the regional cuisines of the country. It is a handsome chilli, mild-mannered, well fleshed, broad-shouldered, with a smooth shiny skin and a rich dark green to near black colour.

The Chillies of Mexico - El Serrano
The bullet-shaped serrano chilli, small, slender and dark green, reminds me of a delightful Mexican song, which goes: “soy como el chile verde, picante pero sabroso”, “I am like the green chilli, hot but tasty”.

Pages of Results:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | { 10 } | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Next

RSS | Editor's Picks Articles | Top Ten Articles | Site Map



g

For FREE email updates, subscribe to the Mexican Food Newsletter

g features
Easter in Mexico - Cherry Turnovers Recipe

Mexican Meatballs Recipe

The Sauces of Mexico - Yucatecan Sikil Paak

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor