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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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Dried Hominy - Pozole
Fundamentally, really good food is a matter of superior ingredients. When ingredients are choice even the simplest preparation yields showstopper results. Using rehydrated, dried hominy, rather than canned, elevates a common ingredient for stunning results in flavor and texture.

Eating Cactus - Cholla Buds
The people of the Sonoran desert, for centuries, harvested from both cultivated crops and the wild. The spring desert bloom marked the time to harvest the delicate and delicious cholla cacti buds. Ciolim harvesting was nearly lost to the modern western diet, but it's making a tasty comeback.

Epiphany Bread - Rosca de Reyes
Until January 6h, the greeting remains Merry Christmas in Mexico. The season does not come to a close until the Wise Men deliver their gifts to the infant Jesus. The holiday bread, Rosca de Reyes, carries the promise of another party, as it hides a small figurine of the Holy Infant. It's delicious.

Fideo - Mexican Pasta
In the realm of comfort food, Mexico's " sopa seca de fideo" or more colloquially called "fideo", reigns supreme. An easy to make dish of brothy, noodles with a special umami that children and adults crave.

Handmade Salsa - Chile Maneado
A salsa technique almost forgotten, but one that is efficient in realms. It is efficient, rather quick and offers extraordinary flavor. It is easily learned and can and should be customized to the cook's desires.

Lamb's Neck Tamale Filling
Lamb's neck is not a typical tamale filling, but it is a show stopper. The meat will be tender and flavorful and the chile warming and stimulating to the palate in all the right ways. This recipe is not quick, but it's easy and worth the planning to pull off an uncommonly exquisite tamale.

Lard - Fatback or Leaf
Lard is coming back into use, but not hydrogenated mass produced lard. Rather lard from pasture raised animals. Easy to render, pure high quality lard is a secret weapon in preparing Mexican food and a return to an authentic ingredient that will make your food memorable for its deliciousness.

Low-Carb and Sustainable Beans
An introduction to a lesser known marvel of an ancient bean, the tepary. Get to know this bean by way of a classic bean dish from Mexico's northern frontier. A dish known for its richness and generous use of dairy, "frijoles maneados".

Masa Tamales - Basic Tamale Dough
Tamale recipes vary throughout Mexico, reflections of different regions and tastes, but the common point will be in the “masa” or dough. A fluffy and flavorful batter is essential to delicious tamales. As we enter tamale season, we have a primer on the substance of a tamale, the dough.

Mexican Chicken Broth
Mexican food is based on layers of flavor. A basic flavor is the simple umami of homemade chicken broth, from a flavorful chicken. If making and freezing homemade stock isn't already part of your chicken routine, now is a good time to start with this super easy method.

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Orange Almond Cake and Red Chile Chocolate Glaze

Dried Fish, Nopales and Red Chile Sauce

Handmade Salsa - Chile Maneado

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