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Veracruz - Tortillas in Black Bean Sauce Recipe
Enfrijoladas are a simple formula: stale corn tortillas bathed in a purée of whatever the local bean may be, red, black, white, speckled or tan – it is the food of the home, the market, the countryside, cheap, comforting, soulful - a favourite of street cooks, a truly pre-Hispanic antojito.
Veracruz - White Gorditas Recipe
The gorditas - little plump ones - of Veracruz are utterly pre-Hispanic, despite being deep fried, and as typical of the state as it comes. The negras which incorporate the local black beans and perhaps some Veracruzano chillies, are the most popular but the blancas are just as time-honoured.
Veracruz – Camarones Enchipotlados Recipe
Langostinos or Camarones Enchipotlados are one of Veracruz’s most classical and typical seafood dishes, partnering the very “Jarocho” chipotle chilli with the fabulously fresh seafood caught in the river waters as they flow into the sea.
Xocolatl, the Aztecs' Food of the Gods
The smooth, velvety, sophisticated chocolate we know today bears no resemblance whatsoever to its Latin American ancestor.
Yucatán - Pollo Pibil Recipe
The historical Mayan pib is a pit, dug deep in the earth; it acts as an oven, heated with hot stones and wood, both green and dead, and is an ancient method of cooking very typical of the Yucatán Peninsula. Anything cooked in it is described as pibil, meaning buried.
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