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BellaOnline's Mexican Food Editor

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Poultry

Recipes for chicken, duck, quail and the very Mexican turkey

Broth from Tlalpan Recipe star
The pre-Hispanic village of Tlalpan has been gobbled up by Mexico City, becoming a suburb of the capital. It does however have a number of charms to recommend it and boasts a modest gastronomic standing, particularly for its nationally renowned Caldo Tlalpeño or broth from Tlalpan.

Celebrate 5 de Mayo with a fajitas fiesta star
5 de Mayo, 5 May, is a date dear to Mexican hearts and a cause for celebrations, fiestas and general jollity, especially in Puebla, where a memorable battle was once fought. No specific dishes are served on 5 de Mayo but fajitas are real fiesta food and an appropriate way to mark the occasion.

Chilaquile Casserole Recipe star
In this very Mexican casserole, stale tortillas are folded into a rich, smoky tomato sauce studded with feta cheese, topped with cheddar and baked until crusty. Rich, savoury and utterly satisfying.

Cream of Tomatillo and Chicken Soup Recipe star
A grey and drizzly February day is the perfect time to raid my freezer for some tomatillos or Mexican husked tomatoes and turn them into a creamy, rich and soothing soup.

Green Pozole Recipe star
Pozole is a popular fiesta food, served at celebrations, but national holidays also provide an excellent excuse, particularly 5 de Mayo or 5th May, a date which commemorates the Battle of Puebla in 1862 when a small, poorly equipped, hopelessly outnumbered Mexican army routed the French invaders.

Green Pozole Recipe star
Pozole is a popular fiesta food, served at celebrations, but national holidays also provide an excellent excuse, particularly 5 de Mayo or 5th May, a date which commemorates the Battle of Puebla in 1862 when a small, poorly equipped, hopelessly outnumbered Mexican army routed the French invaders.

Mexican oregano star
If you believe that one oregano is much like another, you are mistaken! The oregano which most of us use in our cooking, whether fresh or dried, is Origanum Vulgare, native to the Mediterranean and part of the mint family. Mexican oregano, on the other hand, is not actually an oregano at all.

Mexican Rice with Chicken Recipe star
The rice came from the Far East, sailing across the Pacific aboard the Manila Galleons, while chickens arrived in Mexico from Europe, courtesy of the great Spanish Fleet. To these were added Mexican tomatoes and chillies, and today Arroz con Pollo is to be found throughout the country’s kitchens.

The sauces of Mexico - Adobo star
An adobo starts off as a marinade and from there often graduates to being a sauce. The name comes from the Spanish “adobar”, which has several meanings, among them “to marinate, pickle or cure” but more importantly, “to stew”, all verbs which illustrate an adobo’s versatility very nicely.

The Sauces of Mexico - Manchamanteles star
The name speaks for itself – mancha manteles is Spanish for table cloth stainer, and this brick red sauce, when spilled on a white table cloth or down the front of a white shirt, can cause very serious damage indeed.

The Sauces of Mexico - Mole de Xico star
Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. Its flavours are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and wonderfully jammy. It is not fast food but very manageable and worth the effort.

The sauces of Mexico - Pipián star
A pipián is a sauce thickened with ground seeds or nuts and Mexican food at its most historical and authentically pre-hispanic. It belongs to the family of the great “moles” of Mexico, and while the word mole simply means sauce, today it is almost invariably a sauce containing chillies.

The Sauces of Mexico - Salsa Borracha Recipe star
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.

The Sauces of Mexico – Pipián Recipe star
A pipián is a sauce thickened with ground seeds or nuts and Mexican food at its most historical and authentically pre-hispanic. It belongs to the family of the great “moles” of Mexico, and while the word mole simply means sauce, today it is almost invariably a sauce containing chillies.

Tortas, part of every day Mexican life star
Tortas are an institution in Mexico, a part of every day life and an essential constituent of Mexican cuisine – there are even annual festivals in their honour. They are eaten by everybody at any time, and “torterías” are found on virtually every street corner.

Turkey, the American Peacock star
The turkey is native to the Americas, and its earliest habitat seems to have been the highlands of Mexico, where fossils ten million years old have been found on the central plateau near Puebla. It was domesticated by the Aztecs who honoured it with a religious festival held every 200 days.

Veracruz - Chicken Tlatonile from Huatusco star
Italian immigrants in the late 19th century undoubtedly left some kind of culinary legacy, but the gastronomy of the town of Huatusco is founded not on pasta and pizza but on ants and more particularly on the famous local “tlatonile”, a “mole” based on ancho chillies and sesame seeds.

Veracruz - Mole de Xico Recipe star
Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. Its flavours are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and wonderfully jammy. It is not fast food but very manageable and worth the effort.

Yucatán - Chicken with Capers Recipe star
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.

Yucatán - Pollo Pibil Recipe star
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.

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Chilorio Recipe from Sinaloa

Broth from Tlalpan Recipe

The Sauces of Mexico - Salsa Borracha Recipe

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