Recipes from Mexico
Mexico cooks loud and bright — chiles charred to a smoke, masa warmed on a comal, salsa pounded fresh in the molcajete. From street stands to home tables, the constant is heat balanced by lime and rendered fat.
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Tacos
Spiced meat tacos with salsa and fresh toppings — always a crowd-pleaser.
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Guacamole
Fresh avocado guacamole with lime and cilantro, ready in 10 minutes.
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Chili con carne
Chili con carne is more Texan than Mexican — the dish was popularized in San Antonio in the nineteenth century by street vendors known as the chili queens, who…
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Chiles en nogada
Chiles en nogada is considered Mexico's most patriotic dish — its colours mirror the Mexican flag: green from the parsley, white from the walnut cream, and red…
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Tamale
The tamale is one of Mesoamerica's oldest prepared foods, dating back several thousand years before European contact.
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Pozole
Pozole is an Aztec ritual soup — the Nahuatl word literally means foamy corn.
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Tlayudas
Tlayudas are Oaxaca's pizza — a large (30 cm) semi-dried, crunchy corn tortilla smeared with frijoles negros (refried black beans), covered with shredded…
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Mole Poblano
Mexican mole poblano — the national sauce of toasted chiles, nuts, seeds, spices and chocolate, ladled over poached chicken.
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Chilaquiles
Mexican chilaquiles — crisp corn tortillas tossed in a red guajillo salsa, finished with fried eggs, crema, queso fresco and red onion.
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Tres Leches Cake
Mexican tres leches cake — an airy whipped-egg sponge pierced and soaked in sweetened condensed milk, evaporated milk and a whole-milk-and-cream mixture, finished with cold whipped cream and a dusting of cinnamon.