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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. Basic Red Chile Sauce - Salsa Pasilla
A classic table condiment, this salsa is essential to any Mexican cook's repertoire. This recipe is not difficult to make and its ingredients are easily sourced. The result is versatile and offers the authentic and rich flavor of the pasilla chile, one of Mexico's most popular chiles.
2. Caesar Salad - Lime and Hominy Style
The Caesar salad owes its fame to a US immigrant from Italy, who prospered with a restaurant in Mexico. Inspired by Caesar's Place's 1924 recipe this version pays homage to the salad's history and the place with a pair of ingredients reflecting where it all happened, Tijuana Mexico.
3. Calabacitas - Zucchini
"Calabacitas", a popular Mexican zucchini dish with as many versions as there are cooks. This version of calabacitas is ideal for the seasons when fresh corn is not available. It's an easy recipe with bright, flavorful results.
4. Rustic Salsa Verde Recipe
A hot salsa recipe that is bursting with rustic goodness. Plus a little background on one of Mexico’s most important ingredients, chile. Salsas or sauces are a fundamental part of Mexican food and this rustic salsa will likely become one of your go to condiments.
5. Lard - Fatback or Leaf
Lard is coming back into use, but not hydrogenated mass produced lard. Rather lard from pasture raised animals. Easy to render, pure high quality lard is a secret weapon in preparing Mexican food and a return to an authentic ingredient that will make your food memorable for its deliciousness.
6. 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.
7. Dried Hominy - Pozole
Fundamentally, really good food is a matter of superior ingredients. When ingredients are choice even the simplest preparation yields showstopper results. Using rehydrated, dried hominy, rather than canned, elevates a common ingredient for stunning results in flavor and texture.
8. The Drinks of Mexico - Barley Water Recipe
In the steamy, tropical climate of the Yucatán Peninsula, a chilled agua fresca or fresh water like the typical and regional Agua de Cebada or barley water is heaven in a glass.
9. Veracruz - Mole de Xico
Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. Its flavours are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and wonderfully jammy. It is not fast food but very manageable and worth the effort.
10. Mexican Refried Beans with Pineapple Salsa Recipe
16th September is Mexican Independence Day and I am celebrating this momentous occasion with a quintessentially Mexican dish: “frijoles refritos”, otherwise known as refried beans. This description, however, is a misnomer as the beans are only fried once.
Be sure to visit the Mexican Food Archives for all the articles!
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