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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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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.

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.

Sweet Mexico - Big Ears Cookie Recipe
The panaderías of Mexico are real treasure troves and as a child, a shopping excursion to the local bread shop with our cook was a great treat, allowing me to roam the aisles of what for me at that age was no less than a living breathing Aladdin’s cave.

Tostadas from Guadalajara Recipe
Mexico’s second largest city, Guadalajara, is home to Los Tapatíos, as its residents are known. They are very keen on their food and the local cuisine is rich and savoury, with noticeable pre-Columbian and post-Hispanic roots.

Yucatán - Kibbeh Recipe
The late 19th and early 20th centuries saw an influx of Christian immigrants from the Middle East to the Yucatán Peninsula. Fleeing religious persecution under the Ottoman Empire, they brought traditional ingredients and dishes of their homelands which have been absorbed into Yucatecan cuisine.

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.

Yucatán - Yellow Rice Recipe
Rice which has been dyed yellow by whatever means is popular throughout Latin America. The colouring medium is usually saffron or turmeric but the Yucatecos’ Arroz Amarillo or Yellow Rice is different in that it involves the very indigenous and even regional ingredient Annatto or Achiote.

Avocado in Tomatillo Sauce Recipe
This very typical Mexican salad partners the liveliness of ripe tomatillos with rich, smooth avocado, chillies and fragrant coriander, all characteristic Mexican ingredients – and accompanied by totopos or tortilla chips with which to scoop it up, it is a vibrant taste of Mexico.

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.

The Drinks of Mexico - Barley Water Recipe
In the steamy, tropical climate of the Yucatán Peninsula, a chilled agua fresca or fresh water like the typical and regional Agua de Cebada or barley water is heaven in a glass.

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The Sauces of Mexico - Salsa Borracha Recipe

Mexican Antojitos - Yucatecan Codzitos Recipe

Sweet Mexico - Big Ears Cookie Recipe

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