Regional Cuisine – Page 14 – My Slice of Mexico

Pozole Rojo – A Christmas Favourite

December 19, 2021December 19, 2021by Irene1 Comment

Turkey and pork loin roasts are some of the most popular choices on the Christmas menu for many Mexican families, as well as more traditional dishes, such as revoltijo (a red mole-based stew), bacalao (a cod stew), tamales, and last, but not least, pozole (hominy soup). I have shared recipes for pozole blanco (clear broth, "white" pozole), and for pozole verde (green pozole), but for Christmas time, nothing like a delicious pozole rojo (red pozole). There are several recipes for red pozole, primarily form the states of Jalisco, Nuevo León, and other Northern states. For this post, I have chosen a recipe from Jalisco, which uses the Mexican staple of hierbas de olor (bay leaf, marjoram and thyme), and only one kind of dry red pepper, either regional chilacate, or the more readily available guajillos ... click on title for more

History, main course, Regional Cuisine

Mixmole – Fish in Red (or Green) Sauce

November 9, 2021November 15, 2021by Irene8 Comments

The town of Mixquic, in the valley of Central Mexico, has preserved many features of its pre-Hispanic aquatic culture, and one of the dishes that has survived since then is mixmole, a fish stew in red or green sauce ... click on title for more

Celebrations, Regional Cuisine

Golletes – A Less-Known Day of the Dead Bread

October 31, 2021November 3, 2025by Irene6 Comments

Pan de muerto (literally, bread of the dead) is sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd, observed in Mexico as El día de los fieles difuntos, or Día de los muertos (Day of the Faithful Departed, or Day of the Dead.) In previous years, I have shared two types of this bread: the best-known version, a round bread decorated on top with dough bones and tears, and coated with sugar; the second is known as Pan de yema, a type of egg bread topped with sesame seed, from the Mexican state of Oaxaca, which is baked all year round, but decorated in a very special way for the Day of the Dead. This year, I have tried making Golletes, a less-known but very traditional Day of the Dead bread recipe, prepared mainly in Central Mexico. Golletes are more compact compared to the other two types; they are shaped as rings, and coated with granulated sugar coloured in a bright shade of pink ... click on title for more

Regional Cuisine

Toluca Style Chorizo and Cheese Sandwiches – Tortas Toluqueñas

August 5, 2021August 8, 2021by Irene7 Comments

Sister cities Saitama (Japan) and Toluca (Mexico) have many similarities; particularly interesting is the popularity of their stretches with street-food stands and small restaurants in central locations. In Toluca, one of the top favourite foods is the classic chorizo and cheese Mexican sandwich ... click on title for more

Desserts, Regional Cuisine

Apple Ante – A Fruity Layered Cake

July 20, 2021July 25, 2021by Irene11 Comments

In Mexico, "Ante" is a layered cake soaked with syrup or other liquids (such as wine or sweetened milk), and filled and covered with different preparations, ranging from fruit- or nut-based pastes, to custard and raisins ... click on title for more