The Mexican Kitchen, Heart Of The Home: Part 2 – Cooking Techniques

Last month, the first part of this look at the Mexican kitchen focused on traditional utensils, primarily developed for the grinding and cooking of the Mesoamerican staple, corn. The modern appliances that perform the same basic functions were also described. This month, some essential techniques for the preparation of traditional Mexican dishes will be examined. […]

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Colorful aprons on display in the market of Ocotlan, Oaxaca Karen Hursh Graber, 2011

Market day in Ocotlan, Oaxaca: Gourmet grazing in Southern Mexico

Bricks of rich Mexican chocolate are flavored with coconut from Pacific shores. Aromatic herbs are displayed in beautifully arranged baskets, their scent alone whetting the appetite. Sweet local honey is offered for tasting on slices of waxy, pale yellow yams. No, this is not a high-end gourmet emporium or a trendy organic supermarket. This is […]

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Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are enclosed with the meat, and pencas de maguey – the inner layer of maguey leaves – used to wrap the meat. Mixiote wrappers- papel para mixiotes – may be used to wrap […]

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Mexican pineapple, apple, orange and coconut marmalade

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA’s La Cocina Familiar en el Estado de Hidalgo. Ingredients 1 pound fresh pineapple, peeled, cored and finely chopped 1 pound apples, peeled, cored and finely chopped juice […]

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