When we first came to Mexico many years ago, a trip to the market was cause for both excitement and apprehension for my then ten-year-old younger daughter. There were beautiful things, like fragrant flowers and bundles of bright green herbs, as well as “yucky” things, like the heads of freshly slaughtered pigs. But one thing […]
Continue ReadingPopular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making them a good choice for a vegetarian meal. Ingredients: For the sauce: 6 poblano chiles, roasted, seeded and peeled 3 tomatoes, […]
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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 […]
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Although I have had the privilege of working with many fine chefs and cooking teachers here in Mexico, my favorite culinary experiences have been with home cooks in their own kitchens. From humble outdoor kitchens in the Sierra, where all cooking is still done over an open fire, to state-of-the-art cooking centers in upscale homes, […]
Continue Reading This seems like a good time of year to talk about the culinary specialties of Guerrero, the Mexican state whose coastline is home to some of the country’s most popular winter resorts, including Acapulco and Zihuatenejo. Chilly northerners flock to their beaches to enjoy sunbathing, water sports, and the area’s abundant seafood. But although the […]
Continue Reading Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean’s bounty of fresh seafood, and the typical ranch dishes of Western Mexico. In addition, it boasts a legacy of over 3,000 years of continuous civilization, and the attendant […]
Continue ReadingFrom tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot. If you do not have a Mexican cazuela, use any heavy-bottomed, lidded casserole or Dutch oven. Any mild vinegar is a fine substitute for the coconut palm vinegar […]
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I recently watched a video of women in the lush, green Papaloapan region of Oaxaca making yucca tamales. As is quite often the case with tamales of all kinds, it was a group effort. The labor-intensive culinary ritual involved in their preparation seemed a lot easier with the conversation and camaraderie that went on with […]
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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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 […]
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