Tejuino is a corn-dough-based beverage, with additions of piloncillo, lime juice, and water, left to ferment for a couple of days to obtain a tangy flavour … click on title for more
Tejuino – A Refreshing Beverage
Category: Regional Cuisine
Pan de Yema – A Day of the Dead Bread from Oaxaca
All wheat-based bread in Mexico has a clear Spanish or French influence, and this particular one can be traced to Spanish recipes, but some families have been baking this bread in the Mexican state of Oaxaca for several generations. Pan de yema translates as “yolk bread”, an apt name since a batch contains several eggs and a few extra yolks, giving them their characteristic flaky texture and slightly yellow tone … click on title for more
Pibipollo – Yucatan Style Chicken in Corn Dough
Pibipollo is a popular dish in the Mexican Southern states of Yucatan and Campeche, especially around the fast approaching Day of the Dead (November 2). It is made in a very similar way as a meat pie, but the dough is corn-based … click on title for more
Red Dough Enchiladas – Enchiladas Potosinas
An enchilada is a tortilla in/with chile (pepper); whereas most enchiladas are dipped or covered in the sauce, this rendition from the Mexican state of San Luis Potosi features an ancho pepper paste mixed with the dough (masa) even before forming the tortillas … click on title for more
White Pipian – Pipián Blanco
This is a very elegant-looking dish, and yet, incredibly easy to prepare; the only ingredient that might be hard to find outside Mexico is pickled carricillo peppers, known as chiles gűeros (blond peppers). I served with slices of pork roast, but boiled chicken or turkey might be used instead, and this recipe also works great with grilled fish … click on title for more
My Slice of Mexico 