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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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Mexico's Regional Gastronomy
The roots of Mexico’s cuisine reach deep down into its ancient cultures and indigenous ingredients, and Mexican cookery in the 21st century is the result not only of the geography of the country itself but also of its rich and turbulent history, both pre- and post-Hispanic.

Mixiotes, a Mexican “En Papillote”
The name mixiote is derived from the Aztec Náhuatl language: metl, meaning maguey, and xiotl, skin of the arm, and applies both to the “envelope” and the dish itself. It is simple and very pre-Hispanic, consisting of meat slathered in a spicy sauce and wrapped in the afore-mentioned xiotl.

New Year in Mexico - Churros and Hot Chocolate
A darkened room and a bottle of mineral water may be the best, if not the most rousing, cure for the first hangover of the year, but a cup of hot chocolate and a freshly cooked churro are an infinitely more appealing antidote to the excesses of New Year's Eve.

New Year in Mexico - Pozole Recipe
The Aztecs’ ceremonial “potzolli” still plays an important role in the Mexican diet of the 21st century, and on New Year’s Eve, it will be protecting countless tummies from the effects of all the raucous celebrations and the inevitable - and abundant - consumption of alcohol!

New Year in Mexico - Shrimp Broth
“La cruda” is such an evocative name. It literally means raw, but in Mexico it is used to describe a bad hangover, from which many Mexicans will be suffering on New Year’s Day.

Of Calabacitas, Courgettes and Zucchini
The Squash family, Cucurbita, is Mexican, whatever you may choose to call its various members, and the earliest traces, dating as far back as 7000BC, have been found in Oaxaca and Tamaulipas. However, the modern courgette or zucchini is thought to have originated in Italy in the 19th century.

Oxtail in Oaxacan Coloradito Recipe
Oaxaca’s Mole Coloradito is a splendid partner to braised oxtail – a rich, bold and spicy combination.

Pea Pudding Recipe
Mexican budines are totally post-Hispanic and have little to do with the country’s historical gastronomy. They are however very popular and make a regular appearance in provincial restaurants as part of the comida corrida, either as a vegetable course all on their own or to accompany meat and fish.

Peanut Brittle Recipe from Veracruz
The Aztecs called the peanut tlalcacahuatl or cacao of the earth as it grows underground, and in the state of Veracruz, it makes an appearance in a variety of guises, Palanquetas de Cacahuate, or peanut brittle, among them.

Plantain Crisps Recipe
Un tostón = fifty centavos. I do not believe that the tostón of my childhood still exists, but it was a lovely coin, with an Aztec head on one side and the Mexican eagle and snake on the reverse. My only experience of a tostón nowadays is gastronomic, as the name of a Mexican Caribbean snack.

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