Mexican Food Site
	Isabel Hood BellaOnline's Mexican Food Editor

Arroz con Pollo Recipe
Arroz con Pollo is a quick and easy recipe for a simple satisfying dish popular throughout Mexico and Latin America

Celebrate 5 de Mayo with a fajitas fiesta
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.

Mexican oregano
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.

Puebla
The cooking of the city of Puebla is known throughout Mexico. Their contribution of mole sauce defines Mexican cuisine – but they have many other wonderful dishes for us to try

The sauces of Mexico - Adobo
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
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
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
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
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
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
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
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.