Chilorio Recipe from Sinaloa
Sinaloa, in the North West of the country opposite Baja California, is the home of the very regional Chilorio, which has spread north and east across the state’s borders but not much further. The best way to describe it is perhaps as the Sinaloaense cooks’ version of pork carnitas.
Broth from Tlalpan Recipe
The pre-Hispanic village of Tlalpan has been gobbled up by Mexico City, becoming a suburb of the capital. It does however have a number of charms to recommend it and boasts a modest gastronomic standing, particularly for its nationally renowned Caldo Tlalpeño or broth from Tlalpan.
The Sauces of Mexico - Salsa Borracha Recipe
The blue-grey maguey, with its wavy, fleshy arms spiked with sharp thorns, is an indelible feature of the Mexican landscape and the source of a mildly alcoholic, pre-Hispanic drink known as pulque. The sweet sap of the plant has been fermented for millennia to produce something akin to beer.
Mexican Antojitos - Yucatecan Codzitos Recipe
To “codz” is to roll and the Yucatecan codzitos are to all intents and purposes what the rest of Mexico calls a taco, or more specifically a taco dorado, golden taco, one which has been fried until it is deeply coloured and wonderfully crunchy.
Sweet Mexico - Big Ears Cookie Recipe
The panaderías of Mexico are real treasure troves and as a child, a shopping excursion to the local bread shop with our cook was a great treat, allowing me to roam the aisles of what for me at that age was no less than a living breathing Aladdin’s cave.
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