The state of Guerrero is part of the Southern Mexico Region, along with the states of Chiapas and Oaxaca. The inland city of Chilpancingo is the state capital, but the state’s most famous city is Acapulco, the major, long-established tourist resort on the Pacific coast. The tourist town of Taxco, in the mountains of the […]
Continue ReadingPumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combination of color and flavor. Ingredients: One recipe Basic White Pozole 4 poblano chiles, seeds and stems removed 8 large Swiss chard leaves, roughly chopped 8 large romaine […]
Continue ReadingThis is probably the most famous dish from the Guerrero coast, and another one that is wonderfully easy to prepare. The traditional fish to use for this dish is snapper, but bass or grouper would also be good. Ingredients: 4 medium-size firm, white fish, cleaned, butterflied and boned juice of 2 limes 4 ancho chiles, […]
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This seems like a good time of year to talk about the culinary specialties of Guerrero, the Mexican state whose coastline is home to some of the country’s most popular winter resorts, including Acapulco and Zihuatenejo. Chilly northerners flock to their beaches to enjoy sunbathing, water sports, and the area’s abundant seafood. But although the […]
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The state of Chiapas is part of the Southern Mexico Region, along with the states of Oaxaca and Guerrero. About 20% of the population of Chiapas, Mexico’s southernmost state, belong to one or other of the state’s numerous indigenous groups, which include various Maya groups and the Lacandon Indians. Chiapas’s tourist sector is based on […]
Continue ReadingBelow are selected articles and recipes from Chiapas, Guerrero and Oaxaca, the three states that form the Southern Mexico Region. To see ALL articles and recipes related to this region, please use the following individual state links: Chiapas – Articles / Recipes Guerrero – Articles / Recipes Oaxaca – Articles / Recipes In socio-economic terms, […]
Continue ReadingAlthough many of the recipes I try come from friends, market salespeople, food stand cooks and restaurant chefs in many parts of Mexico, there is nothing like a good cookbook for inspiration, especially when it comes to putting together different courses to create a harmonious meal. To me, the very best of Mexican cooking is […]
Continue ReadingThis is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size shrimp 3 tablespoons olive (not extra virgin) or vegetable oil 1 red onion, peeled and sliced into thin crescents (” lunitas“) 4 large cloves garlic, […]
Continue ReadingIngredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly chopped 2 large cloves garlic, roughly chopped water to cover For the stew: 2 tablespoons vegetable oil 1 medium onion, chopped 2 […]
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Traveling through the Sierra Mixteca, which we have done many times on our drives from Puebla to Oaxaca, I am always reminded of the story of “stone soup:” a meal is prepared starting with just a stone in a pot of water, which becomes a tasty supper after all the people of a village have […]
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