La Cocina Mexicana
Tools for the Mexican Foodie
When I first stepped foot into my new, fully equipped kitchen in Mexico, I found myself wondering “what the heck is this stuff?” – a surprise for me, having years of experience working in kitchens. After living in Mexico and serving Mexican- international fusion food, I’ve come to love these Mexican tools. For anyone interested...
Recipe: Roasted Salsa Verde made in the molcajete
Ingredients: 7-10 tomatillos, rinsed. Keep the husks on (but if you bought them with the husks off, it’s ok too) 1-2 jalapeños 1 clove garlic salt, to taste Directions: Roast the tomatillos and chiles. This can be done stove-top, using a comal or griddle, or in the oven. When the tomatillo husks are blackened...
Healthy Mexican Food
The temptation of incredibly tasty tacos, hamburgers, and enchiladas is daunting – Mexican street food is so uniquely satisfying and sabroso (yummy) that it is hard to say “no.” Taste aside, street food in Mexico can add to the waistline, quickly. For those living in Mexico or traveling for an extended period of time, it...
The Indigenous Ingredients
Cooks in Mexico still rely on the ingredients which were popular before the Spanish conquest… Corn, beans and squash: The Aztec Trio. Traditional Mexican food is heavy in these three main ingredients. Combined with hunted game meats, such as deer or rabbit, the vegetable and grain trio made for an incredibly healthy diet. Corn, beans,...
Recipe: Bean and Squash Blossom Quesadillas
The combination of corn tortillas, squash blossoms, and beans is a great way to enjoy the Aztec trio. When possible, purchase or make corn tortillas made from freshly ground corn. In most areas of Mexico there is usually a señora in each neighborhood or village that will sell fresh, handmade tortillas by the dozen. This...
Recipe: Shredded Chicken Tacos
Ingredients Two chicken breasts, grilled or boiled until cooked 1/2 cup natural yogurt (no sugar) 12 small corn tortillas Condiments: Choose one or more of the below to dress up your tacos for an authentic Mexican treat! Escapeche – pickled hot peppers and vegetables (including carrots, onions, potatoes, and cauliflower), a common condiment found on...
How to Travel Safely in Mexico
Canyons, beaches, tropical forests, deserts, and mountains – The Mexican landscape has something for everyone… Beyond the incredible variety of the land, Mexican culture and gastronomy is fantastic and not to be missed! Eat tamales in Oaxaca, mole in Puebla, and corundas in Michoacán. Swim in some of the most incredible beaches in the world....
Shopping in Mexico’s Markets
Discover the "underlying elegance" among the chaos of a Mexican mercado
Mexican markets can be crowded, loud, hot, and confusing. Shoppers expect low tarp ceilings, uneven floors, and obstructions. Unusual smells and noises are distracting while shoppers dodge dogs and toddlers underfoot. At first glance a market may appear overwhelming… The seeming chaos is masking the underlying elegance of the Mexican market: a place to buy...
Fermented Drinks
Tepache & Pulque
Looking for a break from the normal cerveza (beer)? Mexico has a long tradition of fermenting alcoholic beverages. The two most notable drinks are tepache and pulque. Tepache is a mildly alcoholic pineapple wine that can be made with just a few ingredients and a little patience in any home. Pulque, requiring slightly more work,...
Recipe: Nopal Pico de Gallo
This is a fantastic raw salsa (salsa cruda) to serve with beans and rice, tacos, or on top of grilled fish: Ingredients 2 small prickly-pear (nopal) pads, chopped into 1 cm cubes (1/2 inch cubes) 1 ripe Roma tomato (or any nice red tomato), chopped into 1 cm cubes. 1⁄2 red onion, diced – 1⁄2...
Nopales
A cactus salad, scrambled eggs with cactus, a cactus shake … probably doesn’t make most people’s mouths water with culinary anticipation, but nopales –the flat paddles of the Opuntia cactus– have a rich history in Mexican cuisine and are a fine addition to a healthy diet. Nopales are so revered in Mexico that you will...
