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

Mexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them. This uniquely flavored sweet is popular in many othe... 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

In the month of January, cold winds from the north blow down across the altiplano of central Mexico, and those of us lucky enough to get away for a few weeks or so gravitate toward Mexico's beaches or ... read more

(Read Part 1) Last month's column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and ... read more

First of a Two-Part Holiday Turkey Feature   Once again, the time to talk turkey has arrived, and in Mexico this can inspire quite a bit of talk indeed. Over thirty words for the bird have been used... read more

Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh... read more

Chihuahua's capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, o... read more

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

Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to... read more

The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. The method of preparation is typical of the eastern coastal area of the country. read more

A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi... read more

When asked by the New York Times magazine to write about the most important contribution of the past millennium, Italian author Umberto Eco chose the humble bean. In How the Bean Saved Western Civiliza... read more

Adobo is a traditional seasoning sauce and arinade based on the chile ancho. This recipe was given to me by Estela Salas Silva. Having learned the culinary arts from her grandmother, Chef Doña Eulogia... read more

Ingredients: For the beef roullades: thinly sliced beef raw bacon and ham, sliced into strips raw potato, cut french fry style string beans cut into 1" pieces ... read more

September is back-to-school time, so what more fitting topic for this month's Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the ava... read more

Rain brings a more astounding variety than ever to the bounty in the markets. Corn and fresh chiles are stacked high, along with a number of herbs, both familiar and less well-known. Among the tastiest of the season's offerings are the wild mushrooms, some of which are known as setas. read more

Succulent watermelon tempts shoppers in a Mexican tianguis, or traveling street market. A favorite with kids, this drink is similiar in preparation to the one made with cantaloupe. However, because ... read more