In Mexico, dried shrimp come in a range of sizes, from the tiny quarter-inch river shrimp to larger ones from the ocean. The tiny ones are ground into a powder, used for adding flavor and body to soups, stews and sauces, and the larger ones are usually soaked and peeled.
Both dried shrimp and the powdered version can be found in most markets, supermarkets and tiendas. North of the border, you'll find them in Latin and Asian markets and in the ethnic section of larger supermarkets.
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Americans commonly mistake Cinco de Mayo, the day that commemorates the Mexican Victory over the French in Puebla (1862), for Mexican Independence day (1810). Cinco de Mayo has become an American holiday synonymous with mariachis, margaritas, Corona beer, and Americanized Mexican food like jalapeño-studded nachos and cheese-smothered burritos.
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Some of the most thriving enterprises in the highland areas are trout farms, either run privately or as community projects undertaken by locals. Through the years, we have enjoyed fresh fish from trout farms in different regions of Mexico, where water from mountain streams feeds the ponds.
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Think tequila, and many think of spring break and tequila shots, followed by who knows what?
But precursors of this quintessentially Mexican drink considered a gift from the gods.
Tequila has to do with its real roots, with the land it comes from and the lifestyle surrounding it. Here are my top five tequila drinks.
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Having written a bit about chia some years back, as part of an article on the use of seeds in Mexican cooking, I was not surprised to learn that chia seeds have been lauded as the new superfood of 2013.
Nutritionally dense, chia seeds are loaded with antioxidents, fiber, protein, and omega-3 fatty acids. They are also gluten free and have anti-inflammatory properties.
Chia seeds met the nutritional needs of early Mesoamericans, and were so valued by the Aztecs that they were considered one of the four grains acceptable as tribute to the Aztec state.
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Taking a look at the past year's Mexican cookbook offerings, it seems that 2012 produced more specialized books than ever before. These are not your essential Mexican cookbooks (for that, go to Diana Kennedy's The Essential Cuisines of Mexico or Adela Fernandez' La Traditional Cocina Mexicana), but they will add new dimensions to a basic Mexican culinary library.
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Awakening to a misty dawn in the Valle de Santo Tomas, we were greeted by cool air, subtle sea breezes, and the sight of row upon row of deep green vines, laden with grapes that would become wine. This rustic valley would one day be part of the Ruta del Vino, the Baja wine country that is now a popular travel destination, with dozens of wineries, bed and breakfasts, crafts boutiques, and world class restaurants.
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Start with an endless array of fabulous dishes from the greatest chefs in the Americas. Add a lavish serving of wines born in regions from Napa Valley to the fields of Chile. Sprinkle with warm, sun-splashed days, beckoning beaches and spirited nightlife. The result: The tempting event called the Cancun-Riviera Maya Wine & Food Festival, staged in Quintana Roo, Mexico.
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Yucca appears in the cuisine of several tropical parts of Mexico, of which it is a native, including Veracruz, Tabasco, Campeche, and the Yucatan. It is made into fritters, tortitas (patties), and bolitas (battered yucca), and often flavored with orange, achiote, and other characteristic regional flavors. It is used to make "dough" for meat pie, eliminating the need for wheat flour dough, which is good news for the gluten intolerant.
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Why did it take so long for the rest of the world to discover quinoa, the centuries-old sustenance crop of the Andes? Held sacred by the Incas, who called it "the mother of all grains," quinoa is actually a pseudo grain, consisting of seeds, and is not a member of the grass family, so it does not contain gluten. It is a welcome addition to meals in Mexico, where it has gained enormous popularity and taken on characteristic Mexican flavors.
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