Yucatan Style pickled onions: Cebollas encurtidas estilo yucateca
Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions ...
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Yucatecan style quail: Codorniz a la yucateca
Yucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region's cuisine. This recipe can also be used with chicken or turkey, inc...
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Mexican rabbit with wine and herbs: Conejo con hierbas de olor
Fresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people oft...
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Marinated Fish Steaks: Pescado en Escabeche
This is one version of the many recipes for pickled fish so popular in Mexico, especially during the warm spring months before the rainy season. It should be brought to room temperature before serving....
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Did You Know? - Vanilla
Did you know that the vanilla bean is from an aromatic orchid that originally came from Mexico?
The Academy of Sciences and Gastronomic Arts in Paris were so taken with the fruit of this orchid, that ...
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About Cilantro
Both the leaves and seeds of coriander are used in Mexican cooking.
The plant closely resembles flat leafed or italian parsley in appearance but the flavor is much stronger and distinctive. The l...
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Savory Braised Pork: Asado de Boda
As its name implies, this dish is traditionally served at weddings. The addition of chocolate makes it reminiscent of mole poblano, but the depth of flavor is achieved with far fewer ingredients. On...
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Mushrooms in vinaigrette: Hongos en escabeche
Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre...
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