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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 Antojitos - Yucatecan Codzitos Recipe
To “codz” is to roll and the Yucatecan codzitos are to all intents and purposes what the rest of Mexico calls a taco, or more specifically a taco dorado, golden taco, one which has been fried until it is deeply coloured and wonderfully crunchy.
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 Green Rice Recipe
Arroz Verde is flavoured with a heady brew of roasted fresh chillies and herbs. The final hue tends more towards light khaki than the initial bright emerald green, but the taste is clean and hot, spicy and savoury while the texture is reminiscent of risotto, soft and dense rather than fluffy.
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.
Mexican Salpicón of Beef Recipe
A salad, a filling for tacos, quesadillas, poblano chillies or even empanadas, a topping for tostadas and a stuffing for large fish – the Mexican “salpicón” is versatile and multi-faceted, fresh, light, tangy and boldly flavoured.
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