Of all the many mercados I have visited in Mexico, one of my favorites is the municipal market in Cholula, Puebla, where I have shopped for the better part of the last quarter century. Filled with an enticing array of the best that this culinary region has to offer, this place is to Mexican food lovers what […]
Continue ReadingMany 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, which have a long, firm white foot, although any type of large, hard-shelled clam may be used. Clams should be soaked in […]
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Years ago, when we had more endurance for late-night fiestas, part of the next morning’s ritual was a visit to Martita, the “juice lady,” at her stand alongside the Cholula plaza. Her carrot and orange juice blend, with its bright taste and color, was an instant pick-me-up, providing potent boosts of vitamins A, C, and […]
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Mexico presents a different face to each person that meets her. Traveling through the country is an experience unique to the individual, even to people on the same journey, whether they be tourists spending a week at an ultra-modern beach resort or ethnologists visiting remote indigenous villages. Each of us has a personal framework through […]
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In Mexico, the lime — known as a limón — is everywhere, served with nearly all food except coffee and dessert (and some desserts are made with them) and sold in even the smallest neighborhood stores. Here, limes are considered a necessity, and almost no kitchen is without them. Wedges of lime accompany everything from morning plates […]
Continue ReadingPossibly no other country in the world has as many festivals, fairs and feast days as Mexico. National holidays, religious holidays and people’s santos (saints’ days) are all celebrated with gusto, as are the observances of the patron saints of virtually every city, town and pueblito. The santoral, or calendar of saints’ days, is so crowded with names […]
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Tacos al pastor Tacos de carnitas Tacos al carbón Tacos de fritangas Tacos de cazuela Tacos dorados Tacos de pescado Last month’s article traced the origins of Mexico’s street tacos and presented information on the street stands themselves and the condiments they offer, as well as giving some tips on how to go about selecting a […]
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Part One: Culinary guide to Mexican fish and shellfish: Las delicias del mar I Last month’s column presented the first part of an alphabetized list of Mexico’s most popular eating varieties of fish and shellfish, expanded beyond the literal meaning of mar – ocean – to include freshwater species. Throughout Lent, markets and supermarkets have been selling […]
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Although Mexicans relish seafood all year long, the months of March and April top the rest in consumption of fish and shellfish. Besides the fact that most species are available in late winter and early spring, the Lenten and Holy Week meatless meal traditions contribute enormously to this seasonal swell in the popularity of las delicias […]
Continue ReadingBelow are selected articles and recipes from Baja California, Baja California Sur, Sinaloa and Sonora, the four states that form the Central Pacific Region of Mexico. To see ALL articles and recipes related to this region, please use the following individual state links: Colima – Articles or Recipes Jalisco – […]
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