Beef, Pork & Lamb
Culture and History
Fish and Seafood
Salads & Side Dishes
Soups and Stews
Tortillas and Tortas
Yucatán - Chicken with Capers Recipe
A speciality of the state of Campeche on the Yucatán Peninsula, Pollo Alcaparrado or Chicken with Capers is very post-Hispanic in that it features ingredients like raisins, capers and olives let alone chicken, all of which arrived after the Spanish Conquest.
The Chillies of Mexico - El Chile de Árbol
The “tree chilli” is smooth-skinned, thin and pointed, often slightly curved, green when young and gradually turning from orange to scarlet as it meanders towards its prime. Barely three or four centimetres long, its stem is hard and woody but its relationship to a tree is non-existent.
The Sauces of Mexico - Adobo Verde Recipe
From the verb adobar, meaning to marinate, pickle, cure or even stew, the Mexican adobo acts primarily as a medium for incorporating flavour and starts off as a chilli and spice paste sharpened with vinegar or lime juice. It comes in just two colours, red and green.
Epiphany in Mexico - Green Tamales Recipe
In many Mexican households, Epiphany is almost more important than Christmas and the chosen day to exchange gifts. Hot chocolate and churros are served for breakfast, and tamales, that quintessentially historical Mexican dish, take pride of place on the table.
Mexican Green Rice Recipe
Arroz Verde is flavoured with a heady brew of roasted fresh chillies and herbs. The final hue tends more towards light khaki than the initial bright emerald green, but the taste is clean and hot, spicy and savoury while the texture is reminiscent of risotto, soft and dense rather than fluffy.
Christmas in Mexico - Tortas de Navidad Recipe
Buried amidst the passions, intrigues, anger, frustration, conspiracies, politics, machinations, plotting, scheming and deceptions of Laura Esquivel’s enthralling novel Como Agua para Chocolate or Like Water for Chocolate are twelve recipes, including Tortas de Navidad or Christmas Sandwiches.
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