Breakfast in Mexico
Mexicans tend to “break the fast” in the early morning with a cup of hot chocolate or coffee spiked with cinnamon and a “pán dulce”, but as the morning progresses, appetites are kindled and it is time for the “desayuno”.
Breakfast in Mexico - Huevos Rancheros
The “eggs from the ranch” are to be found in every nook and cranny of Mexico – every cook churns them out regularly for breakfast (and only for breakfast), and of all the egg dishes in the repertoire of traditional Mexican cuisine, they are a classic, perhaps the best known and most widely eaten.
Christmas in Mexico - Champurrado Recipe
The crescendo of the Christmas revelry, including the very Mexican “posadas” or Christmas parties, has reached its climax and Christmas Day has finally arrived. The day gets off to a very pre-Hispanic start with a mug of steaming champurrado, traditionally accompanied by tamales.
Egg and Chorizo Sandwich Recipe
Tortas are the quintessential Mexican street food, big-hearted sandwiches packed with any number of savoury fillings and bursting with flavour.
Mexican Antojitos - Chilaquiles
According to an old Mexican wives’ tale, chilaquiles are an excellent cure for a hangover, but excess consumption of tequila aside, chilaquiles are the most comforting of foods, satisfying, rib-sticking, deeply flavoured and very good for the soul.
Mexican Antojitos - Papadzules
Papadzules are one of the specialities of the southern state of Yucatán, typically served at breakfast in the markets and on the streets. The word translates as “food of the lords”, a grand name indeed, but it is in fact a very simple dish with a subtle complexity of the flavours and textures.
Mexican Street Food - Enfrijoladas
"Enfrijoladas" are Mexican street food at its simplest but most satisfying and comforting, drawn from poverty cooking – the ingredients are cheap and plentiful, staples to be found under every shabby market awning and in every Mexican household, particularly the pot of beans.
The drinks of Mexico - Café de Olla recipe
The “olla” is made of clay, rough on the outside and glazed on the outside, pot-bellied and homely. It sits on every market, street and restaurant stove across the country and is used for making one of Mexico’s favourite breakfast drinks: “café de olla”, coffee from the pot.
Veracruz - Black Gorditas Recipe
The cafés around the Plaza de Armas in the port of Veracruz do a roaring trade at breakfast time, with the state’s famous Gorditas Negras flying out of the frying pan and onto the tables as fast as they can puff up.
Veracruz - Huevos Tirados Recipe
The “thrown eggs” from Veracruz, scrambled with black beans and topped with fresh cheese and fried plantains, are on offer in every restaurant and food stall in the state – and while they do not look wildly appetising, the texture and flavour more than make up for any shortcomings in appearance.
Veracruz - Picadas Recipe
The Veracruzana Picada, like its sister, the Pellizcada, is a very regional member of the vast clan of Mexican antojitos – snacks based on corn, cooked, served and consumed mainly on the streets and in the markets.
Veracruz - White Gorditas Recipe
The gorditas - little plump ones - of Veracruz are utterly pre-Hispanic, despite being deep fried, and as typical of the state as it comes. The negras which incorporate the local black beans and perhaps some Veracruzano chillies, are the most popular but the blancas are just as time-honoured.
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