Custard with Caramel – Flan

Custard with Caramel – Flan

This dessert came to Mexico from Spain during colonial times, with the introduction of dairy products from farm animals such as cows and goats, all new to the land. In Mexico, flan is always crust-less; ubiquitous on restaurant menus, whether high-end or family businesses, it has remained popular since colonial times ... click on title for more

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El Grito de Independencia – The Cry for Independence

El Grito de Independencia – The Cry for Independence

This weekend, Mexicans will be commemorating the onset of the Mexican Independence War; traditionally, the president himself comes out to one of the balconies of the National Palace to re-enact the cry for independence, known as “El grito.” Celebrations follow and they most definitely include food … click on title for more

Pozole Verde – Green Hominy Soup

Pozole Verde – Green Hominy Soup

There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more

September – Beginnings

September – Beginnings

This month marks the beginning of the school calendar in many countries; it is also the unofficial end of the summer, with temperatures and weather in general changing rapidly. In Mexico, in addition to these beginnings, the first day of September always brings the State of the Nation speech by the president, and several national holidays on the list, with Independence Day (September 16) at the top … click title for more

Enfrijoladas – Tortillas in Bean Sauce

Enfrijoladas – Tortillas in Bean Sauce

An enchilada is a tortilla dunked in chile sauce; an enmolada is a tortilla dunked in mole sauce; it follows then that an enfrijolada is, of course, a tortilla dunked in frijol (bean) sauce. I thought of this recipe as the perfect way to feature the flavour of a good batch of frijoles de la olla (beans from the pot) … click on title for more

Homegrown Beans – Easy and Fun

Homegrown Beans – Easy and Fun

Many people, including myself, have wondered why bother with homegrown shelling beans, since the small envelopes of seeds are more expensive than buying a bag of dry beans at the supermarket, probably the same price as a couple of cans, plus the time, work and space the crop takes in the garden. I have to say that not only are they "easy to grow and fun to harvest", but their flavour, texture and the thickness of their broth are definitely worth the effort … click on title for more

Carne Asada a la Tampiqueña – A Spirited Mexican Steak Platter

Carne Asada a la Tampiqueña – A Spirited Mexican Steak Platter

This post was written inspired by my backyard harvest; although far from perfect (see for example, my previous post), I feel grateful to be able to enjoy products from the fertile soil and my gardening work, and it makes me proud to feature my veggies when I cook. That made me think of Carne Asada a la Tampiqueña, created with the same sentiment, to represent the richness and spirit of La Huasteca region, in Mexico …

Burritas CDMX

Burritas CDMX

Burrita is the female form of “little donkey” in Spanish. As a dish, it is assembled with wheat flour tortillas, and then grilled, just like its male counterpart (burrito), but the filling is very different; moreover, burritas are usually folded, not rolled. Burritos are originally from Northern Mexico, while these burritas are popular in Mexico City (Ciudad de México, abbreviated CDMX) … click on title for more