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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. 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.
2. 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.
3. Yucatán - Cream of Coriander Soup Recipe
In the Yucatán Peninsula, cilantro is made into a wonderfully bright green soup, Crema de Cilantro or Cream of Coriander Soup. Bearing in mind the huge quantities of the herb which go into it, the flavour is surprisingly delicate, although it strengthens if kept for a couple of days.
4. 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.
5. Yucatán - Chicken with Capers Recipe
A speciality of the state of Campeche on the Yucatán Peninsula, Pollo Alcaparrado or Chicken with Capers is very post-Hispanic in that it features ingredients like raisins, capers and olives let alone chicken, all of which arrived after the Spanish Conquest.
6. 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.
7. Veracruz - El Torito Cocktail Recipe
Little Bull, the Jarochos’ favourite tipple, packs a powerful punch. Based on heady fire water and tinned milk, both evaporated and condensed, El Torito is sweet and sickly, yet deeply refreshing – let alone hopelessly moreish and a thirst quencher redolent of warm tropical climes!
8. Easter in Mexico - Torrejas Recipe
The sweet, sickly and very moreish Torrejas are a great favourite during the Easter season in Mexico and are served in one form or another all over Latin America, as well as in their country of origin, Spain. They are reminiscent of Pain Perdu, French Toast or Eggy Bread.
9. Christmas in Mexico - Posadas and Piñatas
The run-up to Christmas in Mexico is one long series of parties – in fact a very specific type of party which takes place over the nine days prior to Christmas, and goes by the name of “posada". It involves much singing and a piñata filled with fruit, nuts, chocolate and delicious "polvorones".
10. The Chillies of Mexico - El Chile de Árbol
The “tree chilli” is smooth-skinned, thin and pointed, often slightly curved, green when young and gradually turning from orange to scarlet as it meanders towards its prime. Barely three or four centimetres long, its stem is hard and woody but its relationship to a tree is non-existent.
Be sure to visit the Mexican Food Archives for all the articles!
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