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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  

Archive by Article Title | Archive by Date

Mexican Antojitos - Papadzules
Papadzules are one of the specialities of the southern state of Yucatán, typically served at breakfast in the markets and on the streets. The word translates as “food of the lords”, a grand name indeed, but it is in fact a very simple dish with a subtle complexity of the flavours and textures.

Mexican Antojitos - Quesadillas
Quesadillas, the Mexican version of a toasted cheese sandwich, are a crisp, crusty, golden envelope made from a corn tortilla, filled with rich, savoury cheese which is all gooey, melting and oozing out around the edges.

Mexican Antojitos - Sopes
The “sope” family is vast and convoluted, difficult to track, but whatever a sope’s origin, regional designation or topping may be, it is definitely a member of the clan. Name aside, it is simply a container or tartlet made of masa which acts as a base or plate for a delicious, savoury topping.

Mexican Antojitos - Tacos
Tacos are perhaps the best known Mexican dish outside the country, and the simplest to prepare. The easiest way to describe them is as a corn tortilla wrapped around a filling – but this does not even begin to illustrate their diversity and exuberance, let alone their potential for complexity.

Mexican Antojitos - Tostadas
Tostadas are rather like an open sandwich: a crisp, crunchy tortilla topped with anything from refried beans to smoked tuna and halibut, shredded pork and chicken to scrambled eggs with chorizo - as with most Mexican antojitos, the topping is up to the cook, and what is in season and available.

Mexican Chicken Soup for the Soul
Wander around any Mexican market and you will be struck by the countless chickens on the butchers’ counters. There seem to be hundreds, if not thousands, and it is difficult to believe that there is a demand for quite so many of them!

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Mexican Meatballs Recipe
Meatballs are a global favourite, and recipes for them abound. There are of course countless ways of making them, some very regional like the one below, some virtually international. Certain additions however do seem to be very Mexican, which contribute to their specific texture and flavours.

Mexican Refried Beans with Pineapple Salsa Recipe
16th September is Mexican Independence Day and I am celebrating this momentous occasion with a quintessentially Mexican dish: “frijoles refritos”, otherwise known as refried beans. This description, however, is a misnomer as the beans are only fried once.

Mexican Rice with Chicken Recipe
The rice came from the Far East, sailing across the Pacific aboard the Manila Galleons, while chickens arrived in Mexico from Europe, courtesy of the great Spanish Fleet. To these were added Mexican tomatoes and chillies, and today Arroz con Pollo is to be found throughout the country’s kitchens.

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