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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  

Archive by Date | Archive by Article Title

Yucatán - Chicken with Capers Recipe
A speciality of the state of Campeche on the Yucatán Peninsula, Pollo Alcaparrado or Chicken with Capers is very post-Hispanic in that it features ingredients like raisins, capers and olives let alone chicken, all of which arrived after the Spanish Conquest.

The Chillies of Mexico - El Chile de Árbol
The “tree chilli” is smooth-skinned, thin and pointed, often slightly curved, green when young and gradually turning from orange to scarlet as it meanders towards its prime. Barely three or four centimetres long, its stem is hard and woody but its relationship to a tree is non-existent.

The Sauces of Mexico - Adobo Verde Recipe
From the verb adobar, meaning to marinate, pickle, cure or even stew, the Mexican adobo acts primarily as a medium for incorporating flavour and starts off as a chilli and spice paste sharpened with vinegar or lime juice. It comes in just two colours, red and green.

Epiphany in Mexico - Green Tamales Recipe
In many Mexican households, Epiphany is almost more important than Christmas and the chosen day to exchange gifts. Hot chocolate and churros are served for breakfast, and tamales, that quintessentially historical Mexican dish, take pride of place on the table.

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.

Christmas in Mexico - Tortas de Navidad Recipe
Buried amidst the passions, intrigues, anger, frustration, conspiracies, politics, machinations, plotting, scheming and deceptions of Laura Esquivel’s enthralling novel Como Agua para Chocolate or Like Water for Chocolate are twelve recipes, including Tortas de Navidad or Christmas Sandwiches.

A Dog's Dinner
Plump, bandy-legged, well muscled, with a greyish pink rather greasy looking skin, the indigenous “itzcuintli”, also known as Aztec or Colima dogs or perros aztecas/de Colima, found its way into the cooking pots and onto the banqueting tables of the Aztecs who prized it highly.

Gastronomic Migration - The Spanish Treasure Fleet
The Westerly trade winds filled the sails of the Manila Galleons and bore them across the Pacific Ocean to the coast of southern California, where they turned south towards Acapulco.

Hibiscus Blossom Quesadillas Recipe
While doing some research the other day, I came across an old menu from the lovely Restaurante El Arrayán in Puerto Vallarta which we visited several years ago and where we tasted some very unusual and delicious quesadillas filled with hibiscus blossoms.

Gastronomic Migration - The Manila Galleons II
The Philippines had a long history of trade in South East Asia before the arrival of the Spaniards, and the Parián de los Sangleyes in the walled city of Manila was a bustling business centre in the Chinese quarter, a great marketplace at the very heart of the trade in Asia.

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Yucatán - Chicken with Capers Recipe

The Chillies of Mexico - El Chile de Árbol

The Sauces of Mexico - Adobo Verde Recipe

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