Traditional Mexican cooking school in Tlaxcala: An interview with recipes

September is back-to-school time, so what more fitting topic for this month’s Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the availability of cooking classes here in Mexico. While several cooking schools exist in Mexico City, the best and most authentic regional cuisines are passed […]

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Harvest cornpatch soup: Sopa de milpa

Milpa means “cornfield,” and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are available canned in north-of-the-border supermarkets. This can be served as a first course at dinner, or makes an ideal autumn lunch or light supper, accompanied by a salad […]

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Flour, eggs and huazontle become delicious tortitas © Daniel Wheeler, 2010

Mexican huazontle croquettes: Tortitas de huazontle

I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexican cuisine. They can be served with a simple tomato sauce or with a pasilla or tomatillo sauce. Ingredients 1 pound huazontle bud clusters (the tops, with stems and leaves removed) 1 pound rice, cooked and allowed to cool […]

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Huamantla, Tlaxcala - cape

500 Kilos Of Furia – The Huamantlada of Huamantla, Tlaxcala

Huamantla, Tlaxcala – As the bull charged towards me I lost my footing and fell backwards. As I leaped off behind the wooden fence, the bull began to butt against the plywood. Once, twice, three times. I hold my breath. Every year in this town, on the first Saturday after August 15, 20 bulls are […]

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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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Stalking The Wild Mushroom: An Ancient Mexican Culinary Tradition

One of the standard pieces of advice found in books and magazines on diet and nutrition is to “eat what’s in season.” Here in Mexico, that advice is easy to follow, simply because the available produce varies so much from the rainy season to the dry season. By early November, the variety of different colored […]

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The cuisine of Tlaxcala: food and tradition in central Mexico

Tiny Tlaxcala may be Mexico’s smallest state but it is one of the most quintessentially Mexican in its traditions, especially in the realm of cuisine. The same artistic flair with which the people of this area painted their ancient temple murals was applied to the creation of their regional dishes. Since pre-Colombian times, Tlaxcaltecos have used a […]

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