Beef, Pork & Lamb
Culture and History
Fish and Seafood
Salads & Side Dishes
Soups and Stews
Tortillas and Tortas
Yucatán - Pollo Pibil Recipe
The historical Mayan pib is a pit, dug deep in the earth; it acts as an oven, heated with hot stones and wood, both green and dead, and is an ancient method of cooking very typical of the Yucatán Peninsula. Anything cooked in it is described as pibil, meaning buried.
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.
The Sauces of Mexico - Yucatecan Salsa Xnipec
The Mayas’ nose of the dog has a rich sting, with the local habanero chilli providing uncompromising fire and brimstone. Salsa Xnipec is to the Yucatán Peninsula what Salsa Cruda is to the rest of the country: the most popular and traditional table sauce, served at virtually every meal.
Mexico's Regional Gastronomies - Yucatán
The Yucatán's early isolation noticeably influenced its culture and of course its food. It was not until the 20th century that real communication by rail and road was established with the Mexican capital, and the strongest commercial and cultural connections were created along sea routes.
Veracruz - Tortillas in Black Bean Sauce Recipe
Enfrijoladas are a simple formula: stale corn tortillas bathed in a purée of whatever the local bean may be, red, black, white, speckled or tan – it is the food of the home, the market, the countryside, cheap, comforting, soulful - a favourite of street cooks, a truly pre-Hispanic antojito.
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