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 F E A T U R E   A R C H I V E  

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Mexican Street Food - Enfrijoladas
"Enfrijoladas" are Mexican street food at its simplest but most satisfying and comforting, drawn from poverty cooking – the ingredients are cheap and plentiful, staples to be found under every shabby market awning and in every Mexican household, particularly the pot of beans.

Mexico's Regional Gastronomies - Veracruz
The “Jarochos” of Veracruz are as colourful as their cuisine and their turbulent history. Their territory is long, thin and faintly curved, rather like a green chilli; there are volcanoes, rainforests, steamy coastal plains, differing climates, tropical fruit plantations and smoke-dried chillies.

Mexico's Regional Gastronomies - Yucatán
The Yucatán's early isolation noticeably influenced its culture and of course its food. It was not until the 20th century that real communication by rail and road was established with the Mexican capital, and the strongest commercial and cultural connections were created along sea routes.

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.

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