This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well ... 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

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

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

The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De'Angeli. read more

Although no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create ... read more

Apple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients ... read more

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more

This hearty stew gets its flavor from pork and a medley of vegetables. The best choice for the pork stew meat is shoulder. In Mexico, ask the butcher for espaldilla. Substitute güero chile for the xca... read more

This recipe, adapted from Diana Kennedy's The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brow... read more

When using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils ... read more

This was the first lentil soup I tasted in Mexico many years ago, and it seems to be the most popular version in the central region, where chorizo is used in everything from eggs to tacos. The addition... read more

The bottle gourd, cucurbita Ficifolia, a rather bland member of the squash family, is common in Oaxacan cuisine, either cooked in stews, used to make a dulce something like candied pumpkin, or in this ... read more

The potato tortitas, or "patties" sold inside some of Oaxaca's markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the... read more

Called simply (and fondly) "amarillo," this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few mol... 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

This recipe contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. read more

The complimentary flavors of pumpkin and allspice come together in this easy, satisfying dessert. It is important to use genuine vanilla extract and not the artificially flavored ones. Ingredients ... read more

This colorful alabrije rabbit by Jacobo Angeles races across the Mexican mountain meadows. © Alvin Starkman, 2008 I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I ... read more

A specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can't get allspice leaves, fresh bay leaves work well.... read more

I know what you're thinking: "Tequila prices have been rising for years, but 225,000 dollars for a bottle is ridiculous!"

It may be ridiculous, but it is nonetheless true. The tequila company Tequila Ley .925 issued a press release in July 2006 proudly announcing the introduction of three different presentations of "Tequila Ley .925, Pasion Azteca, Gold and Platinum."

The tequila itself is exclusive, a premium quality 100% blue agave tequila, aged for 6 years. The bottles it comes in are even more special. The company has won several awards previously for its unorthodox designs. This time, each bottle is shaped like a barbed sea shell and engraved by Mexican artist Alejandro Gomez Oropeza. read more

Pork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked ... read more

These are sweet potato fries without the grease, with a taste reminiscent of Thanksgiving candied yams. In Mexico, sweet potatoes, or camotes, come in white, purple and orange. The orange-fleshed varie... read more

In Mexico, the cheesecake is more like pie, baked in a pie pan with a crust of crackers called galletas marías. In the U.S., the sweet tea crackers called Social Teas are a good substitute. Ingredien... read more

Perhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, Mexican chocolate flan, is a festive change from the usual egg custar... read more