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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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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.

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.

Prawns in Garlic Sauce Recipe
There are versions of mojo throughout Latin America, and in Mexico, Mojo de Ajo or simply Garlic Sauce is very garlicky indeed, bright with lime juice and rich with butter. All along the coast, both Pacific and Gulf, it is a regular and oh so delicious partner to fresh prawns and shrimp.

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