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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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The Spices of Mexico - Cumin
“Comino” is one of the countless gastronomic immigrants which travelled to Mexico aboard the Spanish galleons and landed on the shores of the Gulf of Mexico - more likely than not in the port of Veracruz, where it made itself very much at home and was willingly absorbed into the local cuisine.

The Spices of Mexico - Vanilla
Vanilla is a shy and gentle spice. There is nothing brash or flamboyant about it, and yet its power is great, with a delicately warm, sweet flavour and scent which are deeply evocative, almost hypnotic.

Tomatillo and Mulato Chilli Sauce Recipe
My favourite way of serving this sauce is with a fried egg sitting on a lightly fried tortilla – very reminiscent in fact of that Mexican classic, Huevos Rancheros, Eggs from the Ranch. While the whole dish is typically served for breakfast, it also makes a delicious lunch or supper.

Tomatillo, the Mexican Husked Tomato
When is a tomato not a tomato? When it is a “tomatillo”, which translates as” little tomato” but does not refer to a tomato as we know it.

Tomatoes - The Aztecs' Tomatl
The Incas thought little of the vine with its small golden fruit, a weed growing among the bean and corn plants in their fields. However, the vine slowly spread across the continent and today the Aztecs’ tomatl is cultivated wordwide and is an intrinsic part of countless gastronomies.

Tortas, Part of Everyday Mexican Life
Tortas are an institution in Mexico, a part of every day life and an essential constituent of Mexican cuisine – there are even annual festivals in their honour. They are eaten by everybody at any time, and “torterías” are found on virtually every street corner.

Tortillas, The Bread of Mexico
Corn tortillas are quintessentially Mexican, intoxicatingly fragrant and utterly addictive. They take centre stage in the national cuisine as the “bread” of Mexico, and no meal is complete without this truly pre-hispanic food which is eaten daily in every household.

Tostadas from Guadalajara Recipe
Mexico’s second largest city, Guadalajara, is home to Los Tapatíos, as its residents are known. They are very keen on their food and the local cuisine is rich and savoury, with noticeable pre-Columbian and post-Hispanic roots.

Tuna-stuffed Jalapeño Chilli Recipe from Veracruz
The famous jalapeño chilli is a native of Veracruz and finds its way into pretty much every area of the state’s (and country’s) gastronomy, and Veracruzana cooks are keen on stuffing it with anything from fresh crab and tinned tuna to cheese, meat and vegetables.

Turkey, the American Peacock
The turkey is native to the Americas, and its earliest habitat seems to have been the highlands of Mexico, where fossils ten million years old have been found on the central plateau near Puebla. It was domesticated by the Aztecs who honoured it with a religious festival held every 200 days.

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Broth from Tlalpan Recipe

The Sauces of Mexico - Salsa Borracha Recipe

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