Fresh fish filets from Mexico's Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fis... read more

Part 2 Tequila: the name alone conjures up a variety of images associated with the Mexican cultural landscape. From its beginnings in the blue agave fields of Jalisco, to its consumption in h... read more

Salad dressings with tequila and sangrita are used frequently in the cooking style known as La Nueva Cocina Mexicana, and the two work just as well together on salads as they do in beverages. Sangrita ... read more

At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing siz... read more

Many varieties of clams are to be found in the Sea of Cortez, including the famous chocolates and patas de mula. For this Mexican stuffed clams recipe, we used the large, yellow-shelled botijones, whic... read more

Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of ga... read more

Mexico's Sea of Cortez, also known by the less lyrical name Gulf of California, supports more marine life than any other body of water on earth. It is no surprise, therefore, that divers, fishermen, an... read more

Originally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been "mexicanized" by the addition of ingred... read more

Mexican seven seas fish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to ... read more

Crepes, frequently topped with the goat's milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajet... read more

A Mexican version of the French Oeufs à la Niege - "snowy eggs" - this recipe reflects the French influence brought about by the ill-fated reign of Maximilian and Carlotta, who were held in far higher... read more

Chocolate, that perennial favorite, has been accused of being sinfully delicious, overly fattening, and the precursor to teenage complexion problems. Its history is intertwined with religion, and at on... read more

Ingredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles gueros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins beg... read more

Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the pl... read more

Mexican seafood in parchment paper is a wonderfully easy, informal dish — great for picnics, barbeques, or grilling on the beach. The seafood packets can be prepared ahead of time, kept in a cooler, ... read more

This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w... read more

This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest... read more

How to Prepare:  Making this salad is as easy as sin and twice the fun. 1/2 head of finely chopped green or purple cabbage (I use a coarse blade and chop mine in the Cuisinart) 1 grated m... read more

Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh... read more

Chihuahua's capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, o... read more

Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee... read more

Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to... read more

The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. The method of preparation is typical of the eastern coastal area of the country. read more

A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi... read more

Adobo is a traditional seasoning sauce and arinade based on the chile ancho. This recipe was given to me by Estela Salas Silva. Having learned the culinary arts from her grandmother, Chef Doña Eulogia... read more