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 F E A T U R E   A R C H I V E  

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Huitlacoche Quesadillas Recipe
With the onset of the long rainy season, Mexican cooks start looking forward to the appearance of the so-called truffle of Mexico. It is smooth and velvety to the touch, soft and spongy, dark to silver grey in colour and creepy beyond description.

Huitlacoche, the Truffle of Mexico
Rainy seasons bring fungi, and the summer and early autumn markets in Mexico, particularly in the mountains, are full of wild mushrooms, from ceps, morels, pieds de mouton, bright orange trompetitas and chanterelles, to the incredibly sinister-looking huitlacoche, known as the truffle of Mexico.

Independence Day in Mexico
General Agustín de Iturbide, having signed the treaty of Córdoba which finally gave Mexico its freedom, made his triumphant way from Veracruz to Mexico City. His passage through Puebla resulted in the creation of one of Mexican gastronomy’s most famous concoctions, Chiles en Nogada

Jícama, The Mexican Turnip
Brown, bulbous and rather hirsute, Pachyrrhizus Erosus has little to offer in the way of glamour, but it is an important member of the Mexican larder, both ancient and modern.

Lenten Cooking in Mexico - Bacalao
Bacalao is virtually synonymous with Lent and features in Lenten dishes throughout the Christian world. It plays an important role in Mexico’s “cocina cuaresmeña”, and while badly prepared bacalao is a true penance, it can be a very delicious vehicle for many indigenous Mexican ingredients.

Lenten Cooking in Mexico - Broad Bean Soup
Sopa de habas, or broad bean soup, makes a regular appearance in Mexican homes and restaurants during the Lenten or “La Cuaresma” season, and yet cannot be considered an ancestral or indigenous dish, as broad beans originated not in the Americas but in North Africa as well as Southeast Asia.

Lenten Cooking in Mexico - Calabacitas Entomatadas
Lent in Mexico sees the appearance of “La Cocina Cuaresmeña” or Lenten cuisine, with its focus firmly on fish and vegetables. “Calabacitas entomatadas” is a very simple but highly popular Lenten dish which combines three of the "milpa’s" time-honoured inhabitants: squash, tomatoes and chillies.

Lenten Cooking in Mexico - Chilpachole
Chilpachole is a spicy stew or thick soup traditionally made with prawns or crab, eaten often during Lent or La Cuaresma. Although it is very typical of the cooking of Veracruz, it is served all along the coast of the Gulf of Mexico and ranges from utter simple to downright luxurious.

Lenten Cooking in Mexico - Empanadas de Vigilia
Many dishes from Mexico’s Cocina Cuaresmeña are known as “de vigilia”, after the Paschal Vigil which is celebrated on Holy Saturday, the last day of Lent and Holy Week. The Vigil begins during the evening of the Saturday and lasts until the morning of Easter Sunday, when a special mass is held.

Lenten Cooking in Mexico - Gratin of Crab Recipe
With the arrival of Lent, La Cuaresma, Mexican cooks’ focus turns towards fish and vegetables. Jaiba Gratinada, or gratin of crab, is a typical Veracruzano dish, and while it is very popular during the Lenten period, its savouriness and richness has nothing to do with abstinence!

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The Chillies of Mexico - El Chile de Árbol

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