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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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Breakfast in Mexico - Huevos Rancheros
The “eggs from the ranch” are to be found in every nook and cranny of Mexico – every cook churns them out regularly for breakfast (and only for breakfast), and of all the egg dishes in the repertoire of traditional Mexican cuisine, they are a classic, perhaps the best known and most widely eaten.

Breakfast in Mexico – Huevos Motuleños Recipe
The “Eggs from Motul” always strike me as a strange dish, featuring some very disparate ingredients – but the end result, although it does look rather messy, is rich and savoury, breakfast or brunch at its best.

Broth from Tlalpan Recipe
The pre-Hispanic village of Tlalpan has been gobbled up by Mexico City, becoming a suburb of the capital. It does however have a number of charms to recommend it and boasts a modest gastronomic standing, particularly for its nationally renowned Caldo Tlalpeño or broth from Tlalpan.

Cajeta - Sweet, Sickly and Hopelessly Calorific
Cajeta is a delectable, fabulously calorific, caramelised goat's milk concoction, as Mexican as you can get, and while it may not benefit the waistline, its intensely deep, comforting sweetness is undoubtedly soothing to the soul!

Capirotada - A Pudding for Easter
Semana Santa, Holy Week, and Pascua, Easter, are marked by widespread celebrations, festivities and rejoicing in Mexico and while this period is in essence a religious festival, it is also tremendous fun, with a decidedly carnival atmosphere. Capirotada is a traditional Lent and Easter dish.

Celebrate 5 de Mayo with a Fajitas Fiesta
5 de Mayo, 5 May, is a date dear to Mexican hearts and a cause for celebrations, fiestas and general jollity, especially in Puebla, where a memorable battle was once fought. No specific dishes are served on 5 de Mayo but fajitas are real fiesta food and an appropriate way to mark the occasion.

Ceviche Recipe
Raw fish marinated in citrus juice is a traditional way of preparing seafood, found all along the coast of Mexico, and Latin America generally. The sharp, acid fluid effectively “cooks” the flesh without ruining the soft, delicate texture.

Chilaquile Casserole Recipe
In this very Mexican casserole, stale tortillas are folded into a rich, smoky tomato sauce studded with feta cheese, topped with cheddar and baked until crusty. Rich, savoury and utterly satisfying.

Chilli - Dynamite in the Kitchen
The flavour of the Mesoamerican chilli - spicy, piquant, stimulating, decidedly warm if not downright fiery – reminded Columbus of pepper, a spice more valuable than gold in Europe, which led him to christen it “pepper of the Indies”.

Chilorio Recipe from Sinaloa
Sinaloa, in the North West of the country opposite Baja California, is the home of the very regional Chilorio, which has spread north and east across the state’s borders but not much further. The best way to describe it is perhaps as the Sinaloaense cooks’ version of pork carnitas.

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Chilorio Recipe from Sinaloa

Broth from Tlalpan Recipe

The Sauces of Mexico - Salsa Borracha Recipe

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