Cempasúchil - Marigold Salsa and Chicken
Savory and floral, the promise of the Mexican marigold is to wake the dead; but sometimes the senses of the living could use a little enticing as well. This is a simple version of a traditional sauce that customarily is tweaked according to each cook's personal taste and style.
Queso Panela - Mexican Cheese
Mexico's cheeses are few but they are reliably delicious. Panela, a traditional fresh cheese made from cow's milk, tempts a cook's imagination with its ability to take-on flavors and hold its shape in heat. Consider turning to panela for a new twist to your kitchen repertoire.
Eating Cactus - Cholla Buds
The people of the Sonoran desert, for centuries, harvested from both cultivated crops and the wild. The spring desert bloom marked the time to harvest the delicate and delicious cholla cacti buds. Ciolim harvesting was nearly lost to the modern western diet, but it's making a tasty comeback.
Nopales - Cactus Paddles
Cooking with cactus may be daunting to cooks because of its prickly nature, but the leaves, or paddles, of the prickly pear cactus are an ancient food that still delivers loads of potential to cooks, it's versatile and delicious.This article offers the basics for cleaning and preparing nopales.
Basic Red Chile Sauce - Salsa Pasilla
A classic table condiment, this salsa is essential to any Mexican cook's repertoire. This recipe is not difficult to make and its ingredients are easily sourced. The result is versatile and offers the authentic and rich flavor of the pasilla chile, one of Mexico's most popular chiles.
Day of the Dead Bread
Mexico's Day of the Dead holiday is a major holiday with families and friends celebrating and remembering the dead. It is a food holiday and this sweet Day of the Dead bread is a holiday favorite.
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A place to explore Mexico´s regions, culture and history through its food.