Having written a bit about chia some years back, as part of an article on the use of seeds in Mexican cooking, I was not surprised to learn that chia seeds have been lauded as the new superfood of 2013.

Nutritionally dense, chia seeds are loaded with antioxidents, fiber, protein, and omega-3 fatty acids. They are also gluten free and have anti-inflammatory properties.

Chia seeds met the nutritional needs of early Mesoamericans, and were so valued by the Aztecs that they were considered one of the four grains acceptable as tribute to the Aztec state. read more

Made with lime juice and sweetened with sugar, agua de chia, or Mexican chia seed drink is especially popular during Mexico's hot spring season. The seeds absorb and hold liquids, thereby helping to pr... read more

Ridiculously simple to make and fun to eat, this chia coconut puddingcould also be prepared with almond milk. Ingredients 4 tablespoons chia seeds 1 cup coconut milk 1 tablespoon hone... read more

Chia's natural ability to gel makes it perfect for vegans or anyone else adverse to using commercial gelatins made with animal hooves. Use any kind of fruit juice, including those that aren't available... read more

Fresh green chile and cilantro add zip to these fish cakes with chile and chia, and potatoes act as a binder, while chia provides a nutritional boost. Ingredients 1 pound firm-fleshed fish fil... read more

This soup is comforting, delicious, and incredibly healthy. What more could you ask for? Oh yes, you can ask for it not to be watery, and this one isn't, thanks to the inclusion of chia seeds. Ingredi... read more

Taking a look at the past year's Mexican cookbook offerings, it seems that 2012 produced more specialized books than ever before. These are not your essential Mexican cookbooks (for that, go to Diana Kennedy's The Essential Cuisines of Mexico or Adela Fernandez' La Traditional Cocina Mexicana), but they will add new dimensions to a basic Mexican culinary library. read more

Awakening to a misty dawn in the Valle de Santo Tomas, we were greeted by cool air, subtle sea breezes, and the sight of row upon row of deep green vines, laden with grapes that would become wine. This rustic valley would one day be part of the Ruta del Vino, the Baja wine country that is now a popular travel destination, with dozens of wineries, bed and breakfasts, crafts boutiques, and world class restaurants. read more

Fish filets in Mexican hoja santa is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows a... read more

Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves an... read more

Yucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region's cuisine. This recipe can also be used with chicken or turkey, inc... read more

Pipian, made with ground chiles and seeds, is usually served with chicken. Duck makes it an elegant dish to serve dinner guests and is especially suitable in the cooler months. This column has featured... read more

he Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. Pork tenderloins with guavas is an example of the inventiveness of nouvelle Mexican cuisine. Escalopas de cerdo con guayabas have the same sweet-and-sour tanginess of many oriental dishes. read more

Fresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people oft... read more

This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Me... read more

This seasonal adaptation of a traditional manchamanteles — "tablecloth stainer" — uses the fall season's apples and pears instead of the usual pineapple; sweet potatoes instead of plantains; prunes... read more

Nochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias... read more

This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De'Angeli and Giorgio D'Angeli. read more

Mexican beef chichilo is probably the least known of Oaxaca's moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera ... read more

Yucca appears in the cuisine of several tropical parts of Mexico, of which it is a native, including Veracruz, Tabasco, Campeche, and the Yucatan. It is made into fritters, tortitas (patties), and bolitas (battered yucca), and often flavored with orange, achiote, and other characteristic regional flavors. It is used to make "dough" for meat pie, eliminating the need for wheat flour dough, which is good news for the gluten intolerant. read more

The filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian ... read more

The preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie. For the caramel: Place ¾ cup of suga... read more

Why did it take so long for the rest of the world to discover quinoa, the centuries-old sustenance crop of the Andes? Held sacred by the Incas, who called it "the mother of all grains," quinoa is actually a pseudo grain, consisting of seeds, and is not a member of the grass family, so it does not contain gluten. It is a welcome addition to meals in Mexico, where it has gained enormous popularity and taken on characteristic Mexican flavors. read more

Quinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean a... read more

Who doesn't like chiles rellenos? They don't have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey withou... read more