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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  

Archive by Article Title | Archive by Date

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 Habanero
El Habanero is a Yucatán lad who emigrated to Mexico from South America, probably Brazil or Peru, via Cuba, where it may have acquired its name, “from Havana”. It is the hottest chilli in the region itself and in fact in the country, as well as the most widely used in the Peninsula.

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”.

The Chillies of Mexico - Pickled Jalapeños
Jalapeño chillies make a regular appearance at the Mexican table as a condiment or relish, in the form of pickled chillies or “jalapeños en escabeche”. These sparky, tart pickles make their way into a great variety of dishes and their uses and popularity are endless.

The Day of the Dead - Pork in Green Mole Recipe
Mole Verde or green mole comes in different guises with the elaborate and very delicious Oaxacan version perhaps taking pride of place. Many other much simpler kinds of mole verde however are to be found throughout the country, and their main characteristics are their freshness and sparkle.

The Day of the Dead – Candied Pumpkin Recipe
1st and 2nd November are known as “Los Días de los Muertos” or the Days of the Dead which are an important pre-Conquest celebration in Mexico, and surprisingly enough, cheerful and festive occasions when Mexican families honour their deceased relatives.

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