Yucatan Style “Patted” Tamales – Torteados

Yucatan Style “Patted” Tamales – Torteados

Nowadays, Día de la Candelaria celebrations in Mexico still involve church services for the blessing of candles and figurines representing baby Jesus for many people, but for the majority, it is mostly about the corn offering, namely, tamales.  The variety of tamales from Yucatan includes a wide range of  fillings, sauces and toppings, as well as dough preparation, different shapes, sizes and cooking methods; one of the best known nationwide is called torteados - patted - because the corn base is prepared to a thick consistency that may be applied to the wrap by patting, instead of spreading ... click on title for more

Pan de cazón – Layered Tortillas with Fish Filling

Pan de cazón – Layered Tortillas with Fish Filling

This is a very traditional dish in all of the Yucatan peninsula (Campeche, Yucatan and Quintana Roo.)  Although "pan" means bread, the plate is assembled with a tower of corn tortillas, alternating with fish filling, black bean paste, and tomato sauce. Cazón is the Spanish name for a number of edible small species of shark, although other white-fleshed fish may be used in this recipe ... click on title for more

Chiapas Style Garnachitas – A Snack from Southern Mexico

Chiapas Style Garnachitas – A Snack from Southern Mexico

The word garnacha has several uses in the Spanish language. In Mexico, it has become a generic name for any sort of street food, especially if it is fried, and usually corn dough based; however, the original garnacha, still very traditional in Southern states and along the Gulf of Mexico, is a fried corn dough disc topped with different ingredients, depending on the region. The state of Chiapas has a diminutive version of its own ... click on title for more