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 F E A T U R E   A R C H I V E  

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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.

The Day of the Dead in Mexico
In late October, every sweet shop and street stall in Mexico City decks itself out in garlands of deep yellow marigolds, colourful tissue paper cut-outs of pumpkins and skeletons, and best of all, beautifully crafted sugar skulls with big toothy grins, shining eyes and names on their foreheads.

The Drinks of Mexico - Atole
The atoles are a large family of ancient drinks, with countless variations, some of them totally pre-Hispanic, others slowly developed since the 16th century by the addition of some of the many foreign ingredients which found their way into the indigenous larder after the Spanish conquest.

The Drinks of Mexico - Barley Water Recipe
In the steamy, tropical climate of the Yucatán Peninsula, a chilled agua fresca or fresh water like the typical and regional Agua de Cebada or barley water is heaven in a glass.

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