Mexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them. This uniquely flavored sweet is popular in many othe... read more

The Mexican state of Yucatan, located on the peninsula of the same name, is the home of one of the most distinctive regional cuisines in the country. A long tradition of fine dining, going back to the ... read more

Rompope, or "Mexican eggnog," is one version of the many combinations of egg, milk, sugar and spirits that are traditionally used to toast the winter holidays in Europe and the Americas. English eggnog... read more

As discussed in last month's column, wild game played an important culinary role in pre-Hispanic Mexico. Although the Aztecs, Maya and other Mesoamerican people relied on corn as the staple food, along... read more

As part of the 16th century culinary fusion that resulted in Mexican cuisine, the Spaniards brought spices to the New World, along with olives and olive oil, almonds, grapes, dairy and wool-bearing ani... read more

A look at the myriad dining experiences to be had in the capital itself, Mexico City, commonly known as "el D.F.," short for Distrito Federal. read more

A friend from western Mexico is on the phone, planning a trip to visit us down south in Oaxaca. "From the map, it looks like there's a freeway loop around Mexico City," he says hopefully. Yes, well. ... read more

One of the standard pieces of advice found in books and magazines on diet and nutrition is to "eat what's in season." Here in Mexico, that advice is easy to follow, simply because the available produce... read more

In the month of January, cold winds from the north blow down across the altiplano of central Mexico, and those of us lucky enough to get away for a few weeks or so gravitate toward Mexico's beaches or ... read more

When asked by the New York Times magazine to write about the most important contribution of the past millennium, Italian author Umberto Eco chose the humble bean. In How the Bean Saved Western Civiliza... read more

Many years ago, two young students of mine in California went on a family trip to visit their grandparents in Mexico. When they returned, they couldn't wait to tell me the funniest word they'd heard: ... read more

One of the most puzzling aspects of marketing for the newly arrived resident of Mexico is shopping for meat. It is frequently cut differently than it is north of the border, to accommodate Mexican cook... read more

One of the most fascinating aspects of adjusting to life in another country is exploring the cultural landscape of cooking and eating. In Mexico, food is an intrinsic part of festivals, rituals, and pe... read more

In recent years, immigration has become a topic of intense focus, not only in the United States and Mexico, but worldwide. Although generally seen as a political question, there is no doubt that the mo... read more

When Francisco Hernandez de Córdoba, having set sail from Cuba in 1517, met a Maya in a canoe off the island of Cozumel, he was given gourds of water and balls of ground maize. This Mayan keyem... read more

If there is one state that can be considered quintessentially Mexican, it is Jalisco. Home of mariachis, tequila, famous regional dances and equally well-known culinary specialties, Jalisco is at the heart of the country's culture and contributes significantly to its cuisine. The lakes yielded a variety of fish while hunting provided ducks, doves and partridges. Europeans introduced cattle, sheep, goats, pigs, dairy products and lard, as well as wheat, olive oil, rice, spices, and several European varieties of fruit, nuts and vegetables. read more

One of the rewarding aspects of investigating the history and evolution of Mexico's rich and varied cuisine is the availability of authentic sources. The Spanish chroniclers took painstaking notes on n... read more

Now that summer is approaching, along with Father's Day, graduations and weddings, thoughts turn to celebratory meals to be shared with family and friends. From barbeque to buffet table, formal or casu... read more

Over the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hida... read more

Ask any Mexican to name his or her favorite fruit, and chances are the answer will be el mango. From very early spring until late summer, mangos are everywhere: stacked into symmetrical monto... read more

"The pineapple," wrote Fernandez de Oviedo in the 16th century, "appeals to every sense but that of hearing." This chief steward to the royal family of Spain may seem, from a 21st century point of view... read more

In many places, including much of North America, fall marks the end of the growing season for several crops, including various fresh fruits and vegetables. Cooks often choose to can, freeze or otherwis... read more

Beginning in mid-October, and lasting for a month, a five-hundred-year-old ritual encompassing history, tradition and cuisine takes place in the valley of Tehuacan, in the Mixteca Poblana region of sou... read more

Nestled along the southernmost coast of the Gulf of Mexico is the state of Tabasco, birthplace of the Olmecs, called the "mother culture of Mesoamerica", and the Chontal Maya, famous as seafaring trade... read more

September is back-to-school time, so what more fitting topic for this month's Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the ava... read more