Artículos en Español
Articles and Mexico's regional cuisines
Chilaquiles rojos resurrect revelers and leftover tortillas
Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the dish as mild or piquant as you wish.
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Corn, beans and squash: the life cycle of the milpa
The milpa, or cornfield, is probably the most important element in the life of the rural Mexican farmer, apart from his family, or maybe alongside his family, because the milpa represents generations of his people working the soil. Even in places where agricultural production has been industrialized to the point of overshadowing any importance a milpa might have had before, the campesino continues to work his plot of land, however small, following the cycle of tilling, sowing and harvesting that his forefathers did.
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Culinary travel in the Mixteca Poblana: The avocado route
For generations, the people of the Mixteca Poblana have been creating a regional cuisine out of what seems to be nothing.
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September in the Mexican sierra: an abundance of apples
During the late summer and early fall here in Central Mexico, apples are prominent in markets, fairs, and even religious rituals. Starting in late August with the Feria de Manzanas (Apple Fair) in Zacatlan de las Manzanas in the Sierra of Puebla, apples are eaten fresh, preserved as jellies, jams and fruit liqueurs, and used in a number of desserts, chicken and pork dishes.
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Mexican frozen treats: Helados, nieves and paletas
The long, nasal cry of the ice cream vendor reverberates throughout the mercado. On a busy market day, he has some serious competition from people hawking other wares, but he trundles along with his hu...
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Kids in the kitchen: Mexican cooking for children
With the month of June comes the start of the school vacation. Keeping the kids busy, happy and productive throughout the summer can be a challenge. But we all have to eat, and involving children with meal preparation teaches basic skills, gives a sense of accomplishment and, most of all, is fun. And Mexican food is a terrific place to start.
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Making merry in May: Mexico's National Cheese and Wine Festival
To the north and west of Mexico City lies the region known as El Bajío, often called "Mexico's breadbasket." This rugged, high plateau bears a distinct resemblance to central Spain, home of its origin...
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Honey: A sweet Maya legacy
The Maya people of the Yucatan have practiced beekeeping for thousands of years. The ancient Maya considered the bee to be a link to the spirit world, given to them by the bee god, Ah Muzen Cab. The honey was used as a sweetener, an antibiotic, and to make the fermented honey drink called balché, a ritual alcoholic beverage similar to the European mead.
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The whole enchilada: Thrifty variations on a Mexican classic
Enchiladas are a perfect dish in tough economic times, since there are so many options for fillings and sauces. Leftover chicken, turkey or meat, mushrooms, beans and cheese are all good choices for fillings.
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Fresh fruit drinks: Aguas frescas
The beverages known in Mexico as aguas frescas are an inspired compliment to the rich melding of chiles, herbs and spices found in Mexican food. They act to counter-balance strong flavors and are always light, never cloying. Aguas frescas function somewhat like sorbets, in that they refresh the palate.
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