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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. Orange Almond Cake and Red Chile Chocolate Glaze
Spanish Jews fleeing the Inquisition arrived in Mexico in the early 1500's. This recipe owes its origins to the Jews of Spain. The almond and orange flavor combination is southern Spain, but when it meets New World ingredients, chocolate, vanilla and red chile, the result is historic and delicious.
2. Dried Fish, Nopales and Red Chile Sauce
In Mexico the forty days before Easter are filled with special foods representing simple meatless dishes. This dried fish recipe is exquisitely Mexican with its flavorful red chile sauce, tangy nopales and the tasty, mild, dried small fry from the lakes of Mexico.
3. Lamb's Neck Tamale Filling
Lamb's neck is not a typical tamale filling, but it is a show stopper. The meat will be tender and flavorful and the chile warming and stimulating to the palate in all the right ways. This recipe is not quick, but it's easy and worth the planning to pull off an uncommonly exquisite tamale.
4. Handmade Salsa - Chile Maneado
A salsa technique almost forgotten, but one that is efficient in realms. It is efficient, rather quick and offers extraordinary flavor. It is easily learned and can and should be customized to the cook's desires.
5. 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.
6. 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.
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. 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.
9. Veracruz - Arroz a la Tumbada Recipe
The Spaniards brought rice – most likely from Europe or perhaps from Asia aboard the legendary Manila Galleons – and the rich coast of Veracruz provided the seafood for one of the state’s most renowned dishes: Arroz a la Tumbada, Tumbled Rice.
10. Cinnamon Sugar Buñuelos
In Mexico the New Year marks special treats and the countdown to Three Kings Day. Buñuelos, a crispy fried treat, are among the season's favorite sweets. An old recipe from Mexico's colonial north makes a light and distinctively flavored bite. A perfect companion to coffee or hot chocolate.
Be sure to visit the Mexican Food Archives for all the articles!
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