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Molcajete - Mexican Mortar and Pestle
The best Mexican food expresses flavor through layering. The molcajete is the most basic tool used to achieve complexly flavored food. Among Mexican cooks molcajetes are prized for the flavor fingerprint each cook's molcajete represents.
Nopales - Cactus Paddles
Cooking with cactus may be daunting to cooks because of its prickly nature, but the leaves, or paddles, of the prickly pear cactus are an ancient food that still delivers loads of potential to cooks, it's versatile and delicious.This article offers the basics for cleaning and preparing nopales.
Pico de Gallo - Fresh Mexican Salsa
Fresh flavors and firm textures define this table condiment as one of Mexico's most common and versatile. It's earned a special place on tables throughout the nation and has universal appeal with a version for everyone. A hot food palate is not required to enjoy this salsa.
Pork Shanks in Adobo Sauce
In a time when bacon runs the gamut from brownies to candy bars, bacon seems to get all the pork love. This Valentine's Day consider an elegant plate from a less trendy pork cut: the hind shanks. Make it romantic with a hint of heat, from a two-step adobo treatment. It's still all about the love.
Pumpkin Salad - Ensalada Cuaresmeña
This recipe is a dessert salad, but with a hearty frontier twist. The ingredients showcase the bounty of northern Mexico's autumn harvest delights, not the least of which is the cuaresmeña pumpkin or pumpkin Castilla.
Queso Panela - Mexican Cheese
Mexico's cheeses are few but they are reliably delicious. Panela, a traditional fresh cheese made from cow's milk, tempts a cook's imagination with its ability to take-on flavors and hold its shape in heat. Consider turning to panela for a new twist to your kitchen repertoire.
Rustic Salsa Verde Recipe
A hot salsa recipe that is bursting with rustic goodness. Plus a little background on one of Mexico’s most important ingredients, chile. Salsas or sauces are a fundamental part of Mexican food and this rustic salsa will likely become one of your go to condiments.
Turkey and Mole Sauce
Here's an origin story that goes with the legendary sauce "mole poblano," Mexico's culinary contribution to the world's great sauces. You many not have the opportunity to make a mole sauce from scratch, but a bit of improvising with a ready-made mole base provides a new life for turkey leftovers.
Wheat Flour Tortillas
A fundamental of the Mexican kitchen, the other tortilla, not corn but wheat flour. With its own history and flavor, sometimes it's the tortilla you crave.
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