Frida Kahlo was a captivating artist and an intriguing, seductive woman. If we hadn't figured that out from the many books written about her, we would certainly have gotten the point from the motion pi... read more

This dish uses the famous quesillo - Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour... read more

Imagining Mexico without tequila is like picturing Switzerland without Chocolate or Italy without tomatos. But before the Spanish arrived, Mexico's first alcoholic beverages were created using corn and... read more

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

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

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 is a delicious and unique version of enchiladas, reminiscent of the chicken in nut sauces served in Oaxaca and Veracruz. If you can't find raw peanuts, use the ones that come already roasted in ba... read more

Amaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Tha... read more

Puebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa's mole verde. Although I have prepared several meatless pipians and ... read more

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up lefto... read more

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more

Although it contains no corn dough, this dish is called a tamal because of its cornhusk wrapping. Chicken livers are popular in Mexico, and in Oaxaca they are a traditional food at weddings. This re... read more

Although carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this d... read more

Fresh carrots, potatoes and jalapeños are delicious as a snack when prepared in escabeche © Daniel Wheeler, 2010 These potatoes in vinaigrette are a very common bar snack all over México, brough... read more

This could be called a Mexican version of the jalapeño "poppers" popular north of the border. The idea for the filling came from Susana Trilling, who has written about the smoked mullet of southern Oa... read more

Every region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten... read more

In the cooler areas of Mexico, homemade vinegar is usually made with apples, while in warmer places, the abundant pineapples are used to make the pineapple "beer" called tepache and the pineapple vi... read more

This dish, which I first had at a wedding in Atzompa, Oaxaca, is sometimes called barbacoa de pollo. It is flavored with either avocado or hoja santa leaves, both of which have an anise-like flav... read more

The anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid... read more

Para 8 personas Ingredientes: 3/4 taza de aceite vegetal 2 latas de 165 grs. de chile chipotle 1 chile ancho 1 cebolla cortada en cuartos 4 dientes de ajo s... read more

(Serves 8) Ingredients: 3/4 cup of vegetable oil 2 - 165 grs.cans of chile chipotle 1 chile ancho 1 onion quartered 4 cloves of garlic salt to your taste ... read more

A few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thank... read more

This dish is served in the Central Valley region of Oaxaca on the morning of big fiestas, especially weddings. For this reason, it is also called higaditos de boda, "little wedding livers." Though it i... read more

In Good Food from Mexico, Ruth Watt Mulvey and Luisa Maria Alvarez tell us "legend has it that the supreme epicure Moctezuma sent runners to the heights of the volcano to bring back blocks of snow over which thick chocolate was poured, whipped, and served as a chilled froth." If this is true, it would make Moctezuma the inventor of the chocolate frappucino before anybody even knew what that was, and if not, it is still a good story. read more

One of the most comforting and traditional dishes in this country is chiles rellenos, literally translated as "stuffed chiles" — a dish that originated in the colonial city of Puebla and that evolved into an uncountable amount of varieties and versions. The original and most simple one is the chile relleno stuffed with cheese. read more