While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines found within its borders. The natural geographic divisions created by the mountain ranges (Sierras) criss-crossing the state, have given rise to distinct cultures and micro climates within Oaxaca. Differing local foods and their culinary use […]
Continue ReadingLiving in southern Mexico and making frequent trips to visit family and friends north of the border, we have taken many different routes to the frontera. From Tamaulipas, which connects the tropical south to the northern plains, to Sonora, where the vistas range from colonial towns to picture-perfect cowboy country, we have enjoyed all of our travels […]
Continue ReadingNestled 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 tradesmen. This impressive heritage, combined with bountiful natural resources, has helped Tabasco preserve significant elements of its ancient cuisine. According to Conaculta’s series […]
Continue ReadingAs 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 animals, rice, wheat and citrus fruit. These spices, including cinnamon, cloves, anise, cumin and saffron, joined pre-Hispanic herbs and chiles to create the […]
Continue ReadingPerhaps the quintessential symbol of autumn, the pumpkin is a Mexican native and an ancient staple food. The oldest pumpkin seed found dates back as far as 7000 BC, according to archeologists excavating a tomb in central Mexico. Botanically classified as a fruit rather than a vegetable, the pumpkin has been cultivated in the Tehuacan […]
Continue ReadingAt this time of year, baskets piled high with a variety of nuts are prominently displayed in Mexican markets. Incorporated into many holiday dishes, both sweet and savory, nuts have been eaten in Mexico since the Spaniards introduced them nearly five hundred years ago. Most nuts originated in Asia, Asia Minor and India and, like […]
Continue ReadingThis is a nighttime street snack in Mexico, but once in a while, especially on market days, someone is selling it during the day. The vendors of elotes usually also sell esquites, corn that has been removed from the cob and cooked with epazote, and chileatole, a thick corn and chile soup. The cob of corn is fished out of steaming […]
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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 […]
Continue ReadingEvery April, the central Mexican village of Tlaxcalancingo, Puebla, celebrates the Feria de Nopales, a tribute to its most important crop, the nopal cactus. Set against a background of snow-capped volcanoes, the bright green fields yield one of the healthiest, most versatile foods to grace the Mexican table. The fair’s featured repertoire of nopal recipes includes […]
Continue ReadingNamed for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. They are a specialty of the city of Puebla, where they are served everywhere from street stands to elegant restaurants. They are smaller than those […]
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