Although mention of Veracruz usually brings to mind a tropical Gulf Coast climate and an abundance of fish and seafood, the western region of the state is home to a mountain range, a cloud forest, and a huge variety of plant and animal life in one of the most beautiful habitats in Mexico. It is […]
Continue ReadingOver the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hidalgo, in north central Mexico, where a great deal of the countryside still resembles the beautiful Mexican calendar art of the […]
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When I moved to Mexico 26 years ago, there were very few supermarkets. In Cholula, there were, and still are, numerous small mom-and-pop stores called miscelanias that crammed a huge variety of inventory into small spaces. And no matter what else they sold, there was always yogurt, occupying what seemed to be a disproportionate amount of space […]
Continue ReadingAlegrías, whose name is derived from the Spanish word for “happy”, are made from the highly nutritious, ancient grain amaranth. Wrapped in colored cellophane, they make a nice addition to a gift basket or tin of cookies and candy. This recipe is adapted from Cocina con Amaranto, a collection of amaranth recipes compiled by Gladys Zavaleta Ruiz of […]
Continue ReadingMade with lime juice and sweetened with sugar, agua de chia, or Mexican chia seed drink is especially popular during Mexico’s hot spring season. The seeds absorb and hold liquids, thereby helping to prevent dehydration, and the drink is delicious as well as nutritous. Ingredients 1 cup chia seeds 2 quarts water 1 cup sugar […]
Continue ReadingIn many places, including much of North America, fall marks the end of the growing season for several crops, including various fresh fruits and vegetables. Cooks often choose to can, freeze or otherwise preserve summer’s bounty at this time of year. Here in Mexico, there are several foods that are traditionally preserved by pickling, including […]
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As the time for the ripest summer fruit draws to a close, now is the time to capture the season’s ephemeral flavor in a jar. Actually, several jars, because the mountains of fruit piled up in Mexico’s markets now are too appealing to resist. In Central Mexico, the incredibly flavorful little peaches called oro de Tlaxcala, or […]
Continue ReadingThe secret to the sweetness of Mexican shrimp cocktails, which can become addictive, is the unlikely addition of orange soda. I didn’t believe it until I tried making the sauce myself. Bufalo and Valentina sauces are Mexican pantry staples and, for those outside Mexico, can be purchased at most Latin supermarkets or ordered on Amazon. […]
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Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens makes these tastier and healthier. There is so much chard (acelgas) in Mexico’s markets that it’s the obvious choice, but any greens, including kale and collard, are good. Ingredients 4 tablespoons vegetable oil or mild olive oil ½ cup […]
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Ask any Mexican to name his or her favorite fruit, and chances are the answer will be el mango. From very early spring until late summer, mangos are everywhere: stacked into symmetrical montones (“mountains”) in the markets, sold in the street on sticks, with the flesh cut to resemble flower petals, or in large glass jars in a spicy […]
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