When I went to visit friends in warmer parts of Mexico, I was surprised to see so many kiwis in the market. This drab brown, coarse-skinned fruit embodies the saying that "beauty is on the inside" beca... read more

Among the most charming presentations of any vegetable, these herb-wrapped bundles of baby carrots are a specialty of Cuetzalan and the surrounding mountain towns. Served by the locals, the carrots are... read more

Shellfish such as river shrimp and crawfish are found in abundance in the many rivers that run through the vanilla growing region of eastern Mexico. Called xanath in the Totonac language, shrimp are pa... read more

The Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distrib... read more

As unlikely as it may seem, vanilla pods, or "beans", are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the ... read more

Refreshing as a dip in the Carribbean, this is a nice change from the popular spring and summer tequila-orange juice combination. Serve it in a tall, frosted glass, with your choice of garnish- a lime ... read more

Ingredients For the crust: 3 cups graham cracker crumbs 1/2 cup sifted confectioners' sugar 1 stick plus 1 tablespoons butter, melted Preparation: Preheat the oven to 350º. Pla... read more

During the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo - main squa... read more

This chocolate-y concoction is Mexico's answer to the Brandy Alexander. Creamy and just a bit sweet, it makes a nice special-occasion drink. Any tequila may be used, although blanco (white) is preferab... read more

This recipe is from the late Doctora Lorena Otero, good friend and "foodie" par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried. ... read more

Fresh fish filets from Mexico's Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fis... read more

Part 2 Tequila: the name alone conjures up a variety of images associated with the Mexican cultural landscape. From its beginnings in the blue agave fields of Jalisco, to its consumption in h... read more

Salad dressings with tequila and sangrita are used frequently in the cooking style known as La Nueva Cocina Mexicana, and the two work just as well together on salads as they do in beverages. Sangrita ... read more

At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing siz... read more

Many varieties of clams are to be found in the Sea of Cortez, including the famous chocolates and patas de mula. For this Mexican stuffed clams recipe, we used the large, yellow-shelled botijones, whic... read more

Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of ga... read more

Originally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been "mexicanized" by the addition of ingred... read more

Mexican seven seas fish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to ... read more

Crepes, frequently topped with the goat's milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajet... read more

A Mexican version of the French Oeufs à la Niege - "snowy eggs" - this recipe reflects the French influence brought about by the ill-fated reign of Maximilian and Carlotta, who were held in far higher... read more

Ingredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles gueros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins beg... read more

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

Mexican seafood in parchment paper is a wonderfully easy, informal dish — great for picnics, barbeques, or grilling on the beach. The seafood packets can be prepared ahead of time, kept in a cooler, ... read more

This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w... read more

This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest... read more