This salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the table. read more

Huitlacoche is a black fungus which grows on corn. I personally choose to omit this ingredient as it has a distinct flavor which is just not appealing to me. It is, however, a favorite of some of my fr... 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 is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen ... read more

Both blackberry and apricot jam are produced in great quantity in late summer and enjoyed during the cooler months, especially in the Sierra Madre Oriental region, where fruit orchards abound. Either o... read more

The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried ... 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

Buñuelos are crispy fried rosette cookies, a Mexican favorite at Christmas. © Daniel Wheeler, 2009 These light, crisp Mexican Christmas cookies are a favorite at posadas and pastorelas. Ingredie... read more

PANADERIAS - (Mexican Bakeries): Smells of fresh bread and pastries filter the air, dissolving resolves of the staunchest weight-watchers. Ah! What a sweet lesson in history! Although the gre... read more

Mexican wines may finally be gaining ground in a centuries-old battle fraught with political, sociological and economic challenges, not to mention the usual climatic problems. Father Hidalgo would be ... read more

The sugar cookies called polvorones are sometimes known as "Mexican wedding cookies" in English, although I've never seen them served at a wedding here in Central Mexico. They are a common bakery it... read more

Chilmole - sometimes called relleno negro - is made from one of the classic recados, or seasoning combinations. This dish, said to have originated in Campeche, is eaten all over th... read more

Sweet tamales, wrapped in corn husks and piled on platters, are a traditional treat at children's birthday parties, christenings and First Communions, as well as at the Christmas posadas. On Cand... read more

This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is still one of the most popular. It is fun and very easy to make at home. Unlik... read more

Ingredients: Crust 18 "maria" cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.) 1/2 stick butte... read more