When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plenty of room for the food vendors to set up their ingredients and comales. Students are usually on limited budgets and know how […]
Continue ReadingThis recipe, adapted from Diana Kennedy’s The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brown lentils, rinsed 6 cups water ½ pound nopal cactus paddles, cleaned and diced salt to taste 1 large green onion, quartered ½ pound tomatoes, chopped 2 cloves garlic, chopped 2 tablespoons […]
Continue ReadingPerhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of garnishes. A thin avocado sauce, vinegar-marinated onion rings, shredded cabbage salad, and a selection of red and green salsas are […]
Continue ReadingAlso known as recado colorado in the Yucatan, where it originated, this Yucatecan achiote paste is a marinating paste that can be used on chicken, pork or fish. Although the base for achiote paste is sold under several brand names, ready to be mixed with orange juice, this homemade version has a much fresher, livlier taste and […]
Continue ReadingFrom Cholula to Chicago, taco lovers everywhere know that any taqueria that calls itself poblana, or “from Puebla,” will have tacos arabes on the menu. But not everyone knows that this regional specialty of meat roasted on a vertical spit and served in the thick, pita bread-like wheat tortilla called pan arabe is a prime example of the Mexican- Lebanese culinary fusion that […]
Continue ReadingAlthough the Mock Turtle sang the praises of “soup of the evening, beautiful soup”, here in Mexico it’s “soup of the day”, that first course that is required on any comida corrida menu. Most Mexicans do not consider their main meal complete without a bowl of soup to start it off. Comforting, nourishing, easy to swallow, soup […]
Continue ReadingThe pre-Hispanic pumpkin seeds and the sesame seeds brought by the Spaniards come together in a wonderfully textured candy, also sometimes called palanquetas. If giving the candies as gifts, wrap each in cellophane, twist the ends closed and tie them with thin curling ribbon, called listón chino in the mercerías, or notions stores. Ingredients: 1 pound piloncillo (brown loaf sugar) broken into chunks […]
Continue ReadingSince pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have been steeped. This chile broth is the basis for many traditional Yucatecan dishes. In the following version, the chile-tomato puree is added […]
Continue ReadingPosted by Richard Alt on July 30, 1997: My wife and I have just returned from Ajijic. While there we toured real estate with a very competent man. We are currently negotiating for a property which is a walled lot with all utilities installed, a basic foundation, cistern, etc. for a small home. What we […]
Continue ReadingOne of Mexico’s most respected and popular tourism magazines has educated readers for more than 20 years. Now Mexico Desconocido (Unknown Mexico) has its own website, a content-rich and visually appealing archive of some of its most popular issues. For those interested in seeing the current issues, check out the Spanish-language counterpart to this site […]
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