A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. read more

In Mexico, dried shrimp come in a range of sizes, from the tiny quarter-inch river shrimp to larger ones from the ocean. The tiny ones are ground into a powder, used for adding flavor and body to soups, stews and sauces, and the larger ones are usually soaked and peeled.

Both dried shrimp and the powdered version can be found in most markets, supermarkets and tiendas. North of the border, you'll find them in Latin and Asian markets and in the ethnic section of larger supermarkets. read more

I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca's Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partial... read more

Dried shrimp soup is a Mexican cantina classic that has fueled many a "next round." Friday afternoons are an especially good time to find this beloved soup at your friendly neighborhood watering hole. ... read more

This recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling's wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava... read more

Americans commonly mistake Cinco de Mayo, the day that commemorates the Mexican Victory over the French in Puebla (1862), for Mexican Independence day (1810). Cinco de Mayo has become an American holiday synonymous with mariachis, margaritas, Corona beer, and Americanized Mexican food like jalapeño-studded nachos and cheese-smothered burritos. read more

Some of the most thriving enterprises in the highland areas are trout farms, either run privately or as community projects undertaken by locals. Through the years, we have enjoyed fresh fish from trout farms in different regions of Mexico, where water from mountain streams feeds the ponds. read more

The taste of fresh trout is a good foil for the richness of this Mexican macadamia sauce. The recipe uses macadamias as both a sauce ingredient and a garnish. read more

Fresh tropical fruit goes nicely with the clean taste of trout in this recipe for trout with Mexican tropical fruit salsa. Wrapping food in corn husks is a quintessentially Mexican treatment, but parchment paper could be used instead. read more

Epazote is a characteristic flavor of the central region of Mexico, and especially favored in the cuisines of Puebla and Tlaxcala. It distinguishes this recipe for Mexican trout with epazote. Ingredie... read more

Al mojo de ajo literally means drenched with garlic, and Mexican trout with garlic sauce is just that. Sometimes fish prepared al mojo de ajo comes with unappetizingly large chunks of garlic, but takin... read more

Think tequila, and many think of spring break and tequila shots, followed by who knows what?

But precursors of this quintessentially Mexican drink considered a gift from the gods.

Tequila has to do with its real roots, with the land it comes from and the lifestyle surrounding it. Here are my top five tequila drinks. read more

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

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

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

Chiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 c... read more