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Here are the top ten articles for the Mexican Food Site! These rankings are live and get reset at the beginning of each month, so check back often to see what your fellow visitors are most interested in!
1. Eggs in Mestiza Sauce Recipe
The traditional name is impossible to describe or interpret. Translated word for word, it means eggs in the rags and tatters of a woman born of a Spaniard and an indigenous Mexican – which of course means nothing at all!
2. Sweet Mexico - Hibiscus Blossom Sorbet Recipe
The exotic and flamboyant blossoms of the hibiscus plant are a common ingredient in Mexican cuisine and luridly coloured iced lollies – paletas - made from an infusion of the flowers are a stand-by of every icecream shop and street vendor throughout the country.
Tamales are among the oldest and most authentic of Mexican dishes, dating back millennia and served to the conquering Spaniards in Moctezuma’s splendid banqueting hall. The Náhuatl name itself means wrapped food, which is an excellent description of this very historical and traditional creation.
4. The Spanish Influence in Mexican Cuisine
The discovery of the Americas resulted in the dissemination throughout Europe of a multitude of hitherto unknown crops. But just as many Mexican foodstuffs crossed the Atlantic and were introduced to Europe, so too did non-American ingredients make their way back in the opposite direction.
5. Pork Carnitas Recipe
Tender, succulent, rich and satisfying, Mexico’s carnitas are one of the most irresistible of Mexican dishes. The very first thing I look out for when I set foot on Mexican soil is a street or market stand which is serving them and then I know I am home again at last.
6. Turkey, the American Peacock
The turkey is native to the Americas, and its earliest habitat seems to have been the highlands of Mexico, where fossils ten million years old have been found on the central plateau near Puebla. It was domesticated by the Aztecs who honoured it with a religious festival held every 200 days.
7. 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.
8. The Herbs of Mexico - Mexican Oregano
If you believe that one oregano is much like another, you are mistaken! The oregano which most of us use in our cooking, whether fresh or dried, is Origanum Vulgare, native to the Mediterranean and part of the mint family. Mexican oregano, on the other hand, is not actually an oregano at all.
9. 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.
10. An Insectivore in Oaxaca
Oaxaca's famed gastronomy is complex and varied, and the cooking and eating of insects dates back to pre-hispanic times: grasshoppers, caterpillars and ants' eggs are some of the local specialities.
Be sure to visit the Mexican Food Archives for all the articles!
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