Appetizers & Snacks
Basics & Essentials
Beef, Pork & Lamb
Beverages
Breakfast
Chicken & Turkey
Cookbook Reviews
Desserts
Fish & Seafood
History and Culture
Holidays
Mexican American
Salads & Sides
Salsas, Sauces & Dips
Side Dishes
Soups & Stews
Southwestern & Tex-Mex
Tacos, Tortillas & Tortas
Tips & Techniques
Vegetarian
|  | Cajeta - sweet, sickly and hopelessly calorificCajeta is a delectable, utterly addictive, caramelised goat's milk concoction, as Mexican as you can get, and while it may not benefit the waistline, its intensely deep, comforting sweetness is undoubtedly soothing to the soul! Xocolatl, the Aztecs' Food of the GodsThe smooth, velvety, sophisticated chocolate we know today bears no resemblance whatsoever to its Latin American ancestor. An insectivore in OaxacaOaxaca's famed gastronomy is complex and varied, and the cooking and eating of insects dates back to pre-hispanic times: grasshoppers, caterpillars and ants' eggs are some of the local specialities. Mackerel Veracruz styleThe bustling port of Veracruz on the Gulf of Mexico is a melting pot of culinary influences and much of its cuisine is based on the local fish, the most famous being Pescado a la Veracruzana, a perfect example of the blending of Old and New World ingredients.
| Previous Features | Site Map
|