Beans: Frijoles by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans 1 Large onion 1 Head of garlic - whole, unpeeled 5 Tbs of salt or to taste How to Prepare: Place 2 litres of water on to boil. Clean, s... read more

vegetarian beans Jalisco

Tequila, more than just a margarita by Marvin H. Perton

Just about an hour from Guadalajara, in the state of Jalisco, there's a little town (population 17,740) with a big reputation: Tequila. Meaning "the rock that cuts" in the Nahuatl language, Tequila is... read more

beverages Jalisco

A connoisseur's guide to mezcal by Alvin Starkman

Have a taste whenever the opportunity arises, and of whatever is being offered, if only enough to discern differences and develop a palate. read more

beverages Oaxaca

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition by Alvin Starkman

Some say it's one of the oldest professions in Oaxaca, yet it garners little if any respect from most of the population notwithstanding the tradition and ceremony that has been its trademark for genera... read more

meat Oaxaca

Did You Know? Some tequila is priced at $225,000 by Tony Burton

I know what you're thinking: "Tequila prices have been rising for years, but 225,000 dollars for a bottle is ridiculous!" "Are we talking about a regular-sized bottle, or a supersized jumbo-jet full ... read more

beverages Tequila, Jalisco

Did You Know? Tequila dates from the sixteenth century by Tony Burton

In 1897, Carl Lumholtz, the famous Norwegian ethnologist, who spent several years living with remote Indian tribes in Mexico, found that the Huichol Indians in eastern Nayarti distilled agave juice usi... read more

beverages Tequila, Jalisco

Did You Know? Oldest winery in the Americas is in Parras de la Fuente, Mexico by Tony Burton

The oldest winery in the Americas is in Parras de la Fuente In Mexico, vineyards and wineries exist in several states, including Baja California, Sonora, Zacatecas, Querétaro, and Coahuila. Wine expe... read more

beverages Coahuila

Did you know? Agaves function as Mexico's 7-Elevens by Tony Burton

Agaves can be thought of as another chain of "7-Elevens". The numerous members of the Agave family are all native to the New World. "Agave" is derived from the Greek word "agauos" (admirable). Ag... read more

beverages Tequila, Jalisco

Mescal by Tomothy J. Knab

Mescal, mescaline, mescal bean, mescal button; what are they? They are all intoxicants, which was what the word mescal meant in the sixteenth and seventeenth centuries. Today mescal generally refers to... read more

beverages Oaxaca

Morelos' Exotic Foods For The Brave At Heart by Julia Taylor

Morelos' Exotic Foods for the Brave at Heart Colorines Zapote negro ... read more

main-dishes Morelos

Did You Know? - Vanilla by Teresa Kendrick

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 ... read more

spices Papantla, Veracruz

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho... read more

pork main-dishes soups rice-and-grains Puebla

Braised chicken with apples: Pollo con manzanas by Karen Hursh Graber

On a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year's dinner. It sounded delicious and he promised to ask her for the recipe. A few nigh... read more

fruit poultry main-dishes Morelos

Carmen Solis' Chicken Estofado: Estofado de Pollo de Carmen Solis by Karen Hursh Graber

To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the trad... read more

poultry main-dishes soups Oaxaca

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

Mariscos d'Marlo's Garlic-Chile Shrimp: Camarones al Ajillo by Karen Hursh Graber

The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seaf... read more

seafood main-dishes Oaxaca

Garlic Soup from San Gabriel Chilac: Sopa De Ajo by Karen Hursh Graber

San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this ... read more

soups Puebla

Rabbit and corn stew: Segueza by Karen Hursh Graber

This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura... read more

meat main-dishes soups Oaxaca

Juchitan Market-Style Chicken: Pollo del Mercado Juchiteco by Karen Hursh Graber

This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch... read more

poultry main-dishes salsas Oaxaca

Fish Filets in Hoja Santa: Filetes de Pescado en Hoja Santa by Karen Hursh Graber

This dish is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows abundantly in the warmer ... read more

fish main-dishes Veracruz

Goat and vegetable mole: Mole de caderas by Karen Hursh Graber

Every year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan's restaurants by the city's Gastronomic Council, an association of restaurant own... read more

meat main-dishes mole-and-pipian Tehuacán, Puebla

Rabbit in Chile Sauce: Conejo en Adobo by Karen Hursh Graber

The rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined wi... read more

meat main-dishes salsas Puebla

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

Cornhusk Wrapped Chiles Stuffed with Fresh Corn: Chiltamales by Karen Hursh Graber

In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ... read more

vegetables main-dishes vegetarian Puebla

Filet Mignon with Tomatillo-Chipotle Sauce: Filete de Res al Chipotle by Karen Hursh Graber

The colonial silver mining town of Alamos, Sonora was designed by the king of Spain's personnal architect and remains every bit as impressive today as it was three hundred years ago. While staying at A... read more

masa meat main-dishes salsas Sonora