At this time of year, whether you find yourself warming up with a hearty soup or stew in the cool Mexican highlands, or enjoying a fish taco on a winter beach vacation on one of the country’s coasts, chances are that your meal will contain cabbage. From the Central Mexican stew called puchero — which uses a […]
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It would be difficult to think of a food more versatile than the empanada except, of course, the taco. Both consist of a dough-based wrapper around a filling, and both can hold a huge variety of ingredients within. But while the taco has its roots in the indigenous Mexican culinary tradition, the empanada was an […]
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Before moving to Mexico 26 years ago, I had only seen dried shrimp in small cellophane packets in Latin and Asian grocery stores. I was totally unprepared for the sight of mountains of them, pink and with an intense, briny aroma, in markets from Juchitan, in Oaxaca’s Isthmus region, to Mazatlan, on the country’s western […]
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For many foreigners living in Mexico, this is their first experience of life in a coffee growing country. Familiar brands from home are hard to find, but Mexican coffee is everywhere, in a wide range of quality and price. I live at the Chapala Lakeside at over 5,000 feet in elevation and, unlike up north, […]
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This homemade candy is the kind sold at regional fairs in Mexico. Although in some places it is sold in miniature clay cazuelas, it is better cut up and individually wrapped in cellophane, since it is not recommended to keep acidic foods, such as tamarind and tomato, in clay vessels. Ingredients 3 cups hot water 1 ½ […]
Continue Reading Bundled up against the cool early morning air of Central Mexico, the “flan lady” arrives at a busy corner in front of our local mom-and-pop grocery store. She brings a small table, sets a glass case on top, and begins to arrange perfectly molded individual portions of the custard called flan, along with glistening, multihued […]
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This is a version of the bread that is made for the November 2 celebration known as the Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals. Ingredientes – Ingredients: Una taza y media de harina – 1 1/2 cups of […]
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aguayón rump agujas para cocinar boiling beef carne para asar round steak chambarete hind shank chambarete de mano fore shank concha rolled flank steak costillas ribs chuletas rib steak cuete eye of round paleta chuck shoulder falda flank steak filete fillet pecho de res brisket pecho curado corned beef milanesa cutlet molida ground pescuezo rolled […]
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Although grown most frequently in the tropical coastal areas of the country, plantains are found in markets all over Mexico, where they are called plátano macho and look like bananas on growth hormones, ranging in color from bright green and unripe to nearly black and looking overripe. Like the banana, the plantain is an herbaceous flowering plant, […]
Continue ReadingCodillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most common plants found in Central Mexico. Because of their versatility and high nutritional value, they are used in a variety of dishes. Purslane, […]
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