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 F E A T U R E   A R C H I V E  

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Cookbook Review - Truly Mexican
Once in a blue moon, as I browse through the cookbook section of a bookshop, I strike gold. I pull a book from a shelf and when I start to leaf through it, I feel a thrill, a sense of excitement. Roberto Santibañez’ latest book, Truly Mexican, fits into this category with the greatest of ease.

Cookbook Review - Zarela's Veracruz
Zarela Martínez, chef, restaurateur and food writer, is highly skilled at bringing to life the spirit and magic of her native land. She writes about Mexico itself and its people with love, passion and boundless enthusiasm – and herein, for me, lie the great appeal and power of her cookery books.

Cream of Tomatillo and Chicken Soup Recipe
A grey and drizzly February day is the perfect time to raid my freezer for some tomatillos or Mexican husked tomatoes and turn them into a creamy, rich and soothing soup.

Easter in Mexico - Cherry Turnovers Recipe
With the end of Lent, Mexicans throw themselves into the Easter festivities and pleasures. Little pastry turnovers filled with fruit are popular during La Pascua and the market cooks bake them to crisp perfection before piling them up in large earthenware plates, ready to tempt any passers-by.

Easter in Mexico - Torrejas Recipe
The sweet, sickly and very moreish Torrejas are a great favourite during the Easter season in Mexico and are served in one form or another all over Latin America, as well as in their country of origin, Spain. They are reminiscent of Pain Perdu, French Toast or Eggy Bread.

Egg and Chorizo Sandwich Recipe
Tortas are the quintessential Mexican street food, big-hearted sandwiches packed with any number of savoury fillings and bursting with flavour.

Eggs in Mestiza Sauce Recipe
The traditional name is impossible to describe or interpret. Translated word for word, it means eggs in the rags and tatters of a woman born of a Spaniard and an indigenous Mexican – which of course means nothing at all!

Epiphany in Mexico - Bread of the Kings
Christmas in Mexico begins on 16 December with the traditional parties called “las posadas”, and ends with Epiphany or El Día de los Reyes, the Day of the Kings, which is celebrated with a sweet yeasted bread known as Rosca de Reyes or Bread of the Kings.

Epiphany in Mexico – Pastel de Tres Leches Recipe
The traditional Epiphany treat is the delicious fruity yeasted “Cake of the Kings” or “Rosca de Reyes”, baked with a tiny figurine of the baby Jesus inside it. However, the Pastel de Tres Leches or Three Milk Cake is a popular alternative, lighter but much richer.

From Poldark to Pachuca – A Pasty’s Journey
The Cornish pasty is a stalwart of British gastronomy, steeped in tradition, history and folklore. However, it has travelled widely, following the Cornish tin miners across the globe, and in the 19th century, it reached Mexico and the silver mines of Pachuca and Mineral del Monte.

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