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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.
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, Fruit and Vegetable
Faintly sweet, decidedly starchy, inedible raw, rich and voluptuous when cooked, a fruit which is eaten as a vegetable and can be ground into a flour to make bread and turnovers – this is “plátano macho”, the “male banana” of Mexico.
Poblano Chillies with Cream Recipe
One of the poblano chilli’s best mates in my kitchen is dairy produce, particularly cream which somehow manages to enhance its flavour, its aroma, its warmth and its texture all at the same time. Rajas con Crema makes a rich, mellow, utterly satisfying main dish or vegetable accompaniment.
Pork Carnitas Recipe
Tender, succulent, rich and satisfying, Mexico’s carnitas are one of the most irresistible of Mexican dishes. The very first thing I look out for when I set foot on Mexican soil is a street or market stand which is serving them and then I know I am home again at last.
Potatoes with Poblano Chillies and Chorizo Recipe
A Mexican recipe which combines very Mesoamerican potatoes and chillies with very post-Hispanic chorizo into a deeply savoury and robust side dish to accompany a mole perhaps, or a herb and spice roasted chicken, grilled fish or fried eggs.
Prawn Turnovers Veracruz Style Recipe
The word empanada translates as breaded and therefore implies the use of bread or at least a dough made of wheat. When it comes to the very Veracruzana Empanada de Camarón, however, a pre-Columbian dough made of corn (and a bit of post-Hispanic flour) provides the wrapping.
Recado Rojo Marinade Recipe
The Recado Rojo of the Yucatán is a cornerstone of the regional cuisine, rich with bright red annatto seeds as well as spices, herbs, fresh garlic and the very typical sour oranges and blistering chillies. Mixed with olive oil, it makes a sparkling, palate tingling marinade.
Safeguarding Mexico's Historical Cuisine
The Conservatorio de la Cultura Gastronómica Mexicana has set itself a challenging task: "the preservation, rescue, safeguarding and promotion of usages, customs, products, cultural practices and knowledge which make up the common core which defines traditional Mexican cuisine".
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