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Tamales
Tamales are among the oldest and most authentic of Mexican dishes, dating back millennia and served to the conquering Spaniards in Moctezuma’s splendid banqueting hall. The Náhuatl name itself means wrapped food, which is an excellent description of this very historical and traditional creation.

Eggs in Mestiza Sauce Recipe
The traditional name is impossible to describe or interpret. Translated word for word, it means eggs in the rags and tatters of a woman born of a Spaniard and an indigenous Mexican – which of course means nothing at all!

Sweet Mexico - Hibiscus Blossom Sorbet Recipe
The exotic and flamboyant blossoms of the hibiscus plant are a common ingredient in Mexican cuisine and luridly coloured iced lollies – paletas - made from an infusion of the flowers are a stand-by of every icecream shop and street vendor throughout the country.

Chilorio Recipe from Sinaloa
Sinaloa, in the North West of the country opposite Baja California, is the home of the very regional Chilorio, which has spread north and east across the state’s borders but not much further. The best way to describe it is perhaps as the Sinaloaense cooks’ version of pork carnitas.

Broth from Tlalpan Recipe
The pre-Hispanic village of Tlalpan has been gobbled up by Mexico City, becoming a suburb of the capital. It does however have a number of charms to recommend it and boasts a modest gastronomic standing, particularly for its nationally renowned Caldo Tlalpeño or broth from Tlalpan.

The Sauces of Mexico - Salsa Borracha Recipe
The blue-grey maguey, with its wavy, fleshy arms spiked with sharp thorns, is an indelible feature of the Mexican landscape and the source of a mildly alcoholic, pre-Hispanic drink known as pulque. The sweet sap of the plant has been fermented for millennia to produce something akin to beer.


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Tamales

Eggs in Mestiza Sauce Recipe

Sweet Mexico - Hibiscus Blossom Sorbet Recipe

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