Right now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. T... read more

When I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a... read more

This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. read more

Flour, eggs and huazontle become delicious tortitas © Daniel Wheeler, 2010 I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexica... read more

This is a bright, beautiful spring dish. Roasted baby vegetables are a perfect accompaniment, along with a full bodied red wine. Ingredients 6 large cloves garlic, peeled ½ teaspoon black... read more

Hibiscus flowers, lemon and vodka give this martini a unique flavor © Daniel Wheeler, 2010 This drink packs the usual martini punch, but seems deceivingly innocent with its gorgeous red color and ... read more

Mexico boasts two long seacoasts teeming with a vast variety of fresh seafood. We have some of the best culinary traditions and recipes to show off the ingredients and techniques that evolved from the years of fusion between European and native cultures. I'd like to share an adaption of one of Guadalajara's most traditional dishes — the torta ahogada or "drowned sandwich." read more

Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the dish as mild or piquant as you wish. read more

This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus. Ingr... read more

This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar... read more

Empanadas are variously filled with meat, cheese, vegetables or fruit, and served as hors d'ouevres, main courses or desserts. These vegetable empanadas are filled with a combination of mushrooms and W... read more

This is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa is a good accompaniment. read more

This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. read more

After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Ma... read more

The combination of meat and squash is typically West African, combined here with tomatoes, an indigenous Mexican ingredient, and spices introduced by the Spaniards. read more

A few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thank... read more

While a torta can be filled with any kind of savory sandwich filling, the beans, avocado and tomato are always present. Leave out the onion if you are not a fan, or substitute mayonnaise for the crema; some torterías use melted butter instead of crema. read more

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it... read more

Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and ... 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

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

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