Did You Know? - Henequen - Sisal by Teresa Kendrick

One of the greatest gifts the Indigenous peoples of Mexico shared with the world was their discovery and cultivation of natural fibers. One of these, henequén, continues to be used throughout the... read more

culture-customs flora Yucatán Peninsula

Shredded Venison Salad: Salpicon De Venado by Karen Hursh Graber

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,... read more

meat main-dishes salads Yucatán Peninsula

Steamed Turkey in Achiote Sauce: Pavo al Vapor en Recado Colorado by Karen Hursh Graber

Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves an... read more

poultry main-dishes Yucatán Peninsula

Coconut Shrimp: Camarones al Coco by Karen Hursh Graber

One of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by... read more

seafood main-dishes Campeche

Tortillas with Shredded Fish and Black Beans: Pan de Cazón by Karen Hursh Graber

We first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread... read more

fish masa main-dishes beans Campeche

Achiote Paste: Pasta de Achiote by Karen Hursh Graber

Also known as recado colorado in the Yucatan, where it originated, this marinating paste can be used on chicken, pork or fish. Although the base for achiote paste is sold under several brand nam... read more

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Yucatecan Three-Meat Stew: Puchero Yucateco de Tres Carnes by Karen Hursh Graber

Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the pl... read more

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Turkey in Piquant Herb and Spice Broth: Pavo en Escabeche by Karen Hursh Graber

Two years ago, along the road from Palenque to the Campeche, passing the small campechano town of Esmarga, we stopped at a roadside palapa restaurant - one of the small, thatched-roof eat... read more

poultry main-dishes soups Yucatán Peninsula

Campeche: Cocktails and Seafood in a Pirates' Paradise by Karen Hursh Graber

Picture a small tropical city nestled up against sparkling coastal waters, surrounded by fortress walls, complete with drawbridges and moats to keep out invading buccaneers. Where, in the twenty-first ... read more

food Campeche, Campeche

Yucca in Orange Sauce: Yuca en Naranja by Karen Hursh Graber

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients, in this case garlic and oranges. In... read more

vegetables fruit vegetarian Yucatán Peninsula

Yucatecan Style Chicken: Pollo Ticul by Karen Hursh Graber

This tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces... read more

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Yucatecan-Style Beans: Frijoles Estilo Yucateco by Karen Hursh Graber

Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee... read more

vegetables pork beans Yucatán

Baked Marinated Pork: Cochinita Pibil by Karen Hursh Graber

This is the quintessential Yucatecan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. ... read more

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Yucatecan Style Quail: Codorniz a la Yucateca by Karen Hursh Graber

This recipe, typical of the 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, increasing proportions accordi... read more

poultry main-dishes spices Yucatán Peninsula

Campeche-Style Pompano in Green Sauce: Pampano en Salsa Verde a la Campechana by Karen Hursh Graber

Fish and salsa verde make a great combination. Serve this with black beans and rice for a classic campechano meal. Ingredients: 1 2-pound pompano, cleaned and scaled (snapper may also be u... read more

fish main-dishes Campeche

Chilmole: Turkey in a Dark Spice Sauce by Karen Hursh Graber

Chilmole - sometimes called relleno negro - is made from one of the classic recados, or seasoning combinations. This dish, said to have originated in Campeche, is eaten all over th... read more

poultry main-dishes Campeche, Campeche

Lime Soup: Sopa de Lima by Karen Hursh Graber

This specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties... read more

poultry soups Yucatán

The cuisine of the Yucatan: a gastronomical tour of the Maya heartland by Karen Hursh Graber

The Mexican state of Yucatan, located on the peninsula of the same name, is the home of one of the most distinctive regional cuisines in the country. A long tradition of fine dining, going back to the ... read more

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Yucatecan Salbutes: Salbutes Yucatecos by Karen Hursh Graber

These delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with gro... read more

vegetables poultry masa Yucatán

Yucatan Style Pickled Onions: Cebollas Encurtidas Estilo Yucateca by Karen Hursh Graber

Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both make great additions to sandwiches. Blanching them... read more

fruit vegetarian spices side-dishes Yucatán Peninsula

Yucatan Fish Panuchos: Panuchos de Pescado by Karen Hursh Graber

Combining the classic Yucatecan ingredients of achiote seasoning, black beans and pickled red onions, true panuchos need to be made with fresh tortillas that will inflate when placed on the comal or gr... read more

fish masa main-dishes beans Yucatán

Mexico Economic Updates May 2006 by Tony Burton

International Reserves The nation's foreign reserves stood at 68.678 billion dollars in mid-April, according to the Bank of Mexico, the nation's central bank. The reserves reached an all-time high of ... read more

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Lloyd Mexico Economic Report March 2002

Table of Contents UPGRADED RATINGS STREAMLINING OFFICIAL PROCEDURES BUSINESS REGISTRATION IN A DAY ... read more

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Lloyd Mexico Economic Report - Janaury 2002

Table of Contents THE SHAPE OF 2002 MORE FOREIGN INVESTMENT AIRLINE PARTNERSHIPS QUERÉTARO AIRPORT... read more

finance-economics government politics Querétaro, Querétaro Quintana Roo Torreón, Coahuila

Lloyd Mexico Economic Report - February 1999

Back Issues: 1999 - January 1998 - January - March - April - May - June - July - August - September - October - ... read more

exploring-tourism finance-economics Cancún, Quintana Roo Querétaro, Querétaro Michoacán