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

The beverages known in Mexico as aguas frescas are an inspired compliment to the rich melding of chiles, herbs and spices found in Mexican food. They act to counter-balance strong flavors and are always light, never cloying. Aguas frescas function somewhat like sorbets, in that they refresh the palate. read more

This is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead... read more

Last month's column contained a list of Mexican culinary herbs - some as well-known as cilantro, and others a bit more esoteric - and their uses. This month's column contains recipes usin... read more

As anyone who has ever eaten a comida corrida - the "daily special" at restaurants in Mexico - knows, the course called sopa seca will either be a plate of rice or some shape of pasta wit... read more

Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people... read more

During the winter months, Mexico's varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfi... read more

Mexico's vast array of dulcerías (candy stores) panaderías (bakeries) pastelerías and bizcocherías (shops that feature displays of enormous, intricately decorated cakes for special occasions) all give testimony to the national sweet tooth. I have been in pueblos so small that there is only one phone in town, but there always seems to be a dulcería with a great variety of candies stacked to the ceiling. read more

Como pan caliente - "like hot bread"- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary ro... read more

These elegant loaves, mildly flavored with onion and garlic, reflect the sophistication that the French influence brought to Mexican baking. They are served as an accompaniment to the cream soup course... read more

These crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three se... read more

The Hungry Traveler: Mexico by Marita Adair (Andrews McMeel Publishing, Kansas City) Available from Amazon Books: Paperback You are famished. After hours on the Mexican high... read more

Tiny Tlaxcala may be Mexico's smallest state but it is one of the most quintessentially Mexican in its traditions, especially in the realm of cuisine. The same artistic flair with which the people of t... read more

Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl... read more

The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews. This wrap... read more

The creative blending of diverse ingredients is the hallmark of Mexican cooking, and in the state of Puebla it is a passion. Everywhere there is talk of food. People give detailed accounts of what they... read more

A mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a "tomatillo" north of the border. In Mexi... read more

There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, whit... read more

Tinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The ... read more

I love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion. I was invited to a friend's house for dinner a while back a... read more

I first met the comadre through a colleague of mine at the University of Puebla, Mexico. I was in the habit of bringing meat loaf, mashed potatoes, and other "gringo food" that the professor's e... read more

This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Me... read more

Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre... read more