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BellaOnline's Mexican Food Editor

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Corn Custard - Flan de Elote
Mexicans love flan, there version of custard. Flan flavors abound. There is chocolate, coconut, almond, orange, and this beloved, especially Mexican one made with fresh corn. It's easy and is elegant when topped with rompope, Mexican egg nog. An extra surprise, it is delightful at breakfast.

Rustic Salsa Roja
A recipe for salsa roja that tastes like a hearty, hand-made salsa, but is made in no time. This is a go-to salsa recipe. Great to elevate grilled meats, tacos, or plain old dipping chips.

Mexican Egg Nog - Rompope
Festive for the holidays, but completely drinkable all year round, Mexico's version of egg nog has its roots -- like so many sweet delights -- in the convent kitchens of Puebla. There's no cream, but its rich yellow hue speaks to the many yolks required to make a batch. It's unique and exquisite.

Anise Seed Cookies - Biscochos
In the Christian world, Christmas is marked by special food and drink in every culture. The anise cookie simply called, "biscocho," in Mexico is among the season's favorites. A rich, dense, crumble of colonial flavors, it is lovely to give as well as to receive. Enjoy with coffee or brandy.

Chile Colorado - Chimayo Red Chili
Hot red peppers, native to Mexico and known as "chile" are grown all over the world. The environment where the chile grows is key to the flavor of regional dishes. Here New Mexico Chimayo chile illustrates the point with a recipe for an intense, earthy red sauce, perfect for enchiladas.

Masa Tamales - Basic Tamale Dough
Tamale recipes vary throughout Mexico, reflections of different regions and tastes, but the common point will be in the “masa” or dough. A fluffy and flavorful batter is essential to delicious tamales. As we enter tamale season, we have a primer on the substance of a tamale, the dough.


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Corn Custard - Flan de Elote

Rustic Salsa Roja

Mexican Egg Nog - Rompope

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