This salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the table. read more

Huitlacoche is a black fungus which grows on corn. I personally choose to omit this ingredient as it has a distinct flavor which is just not appealing to me. It is, however, a favorite of some of my fr... read more

Nochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias... read more

Both blackberry and apricot jam are produced in great quantity in late summer and enjoyed during the cooler months, especially in the Sierra Madre Oriental region, where fruit orchards abound. Either o... read more

The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried ... read more

In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot ponche is sold at night by street vendors who ladle it out from steaming cylindrical vats. read more

Sweet tamales, wrapped in corn husks and piled on platters, are a traditional treat at children's birthday parties, christenings and First Communions, as well as at the Christmas posadas. On Cand... read more

This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is still one of the most popular. It is fun and very easy to make at home. Unlik... read more

Buñuelos are crispy fried rosette cookies, a Mexican favorite at Christmas. © Daniel Wheeler, 2009 These light, crisp Mexican Christmas cookies are a favorite at posadas and pastorelas. Ingredie... read more

PANADERIAS - (Mexican Bakeries): Smells of fresh bread and pastries filter the air, dissolving resolves of the staunchest weight-watchers. Ah! What a sweet lesson in history! Although the gre... read more

Mexican wines may finally be gaining ground in a centuries-old battle fraught with political, sociological and economic challenges, not to mention the usual climatic problems. Father Hidalgo would be ... read more

This ancient beverage brings together two Mesoamarican natives, corn and chocolate in a delicious and satisfying hot drink. read more

Candied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we ca... read more

he Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. Pork tenderloins with guavas is an example of the inventiveness of nouvelle Mexican cuisine. Escalopas de cerdo con guayabas have the same sweet-and-sour tanginess of many oriental dishes. read more

The sugar cookies called polvorones are sometimes known as "Mexican wedding cookies" in English, although I've never seen them served at a wedding here in Central Mexico. They are a common bakery it... read more

A traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have orig... read more

Just the aroma of fresh guavas is enough to inspire visions of lolling in a hammock in some tropical hideaway. Guavas have seed sacs nearly identical-looking to those found in tomatoes, and they are re... read more

This is a great early-morning energy booster, as well as a good beverage for those who need to stay awake later in the day. My husband calls it "funeral coffee" because it is always served at the velor... read more

Ingredients: Crust 18 "maria" cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.) 1/2 stick butte... read more

Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge... read more

This refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida's Los Dos cooking school. Ingredients 1 ½ pounds jicama,... read more

This traditional Mexican meat stuffing for turkey is reminiscent of Spanish picadillo. Since only the breast — which tends to have less flavor than dark meat — is used in this recipe, the richness ... read more

When we lived in Oaxaca, we had neighbors with a pomegranate tree that seemed to bear fruit much longer than in other places. In Puebla, the pomegranate season is late summer, after which pomegranates ... read more

We usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out t... read more

If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredie... read more