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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. 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.
2. 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.
3. Veracruz - Chicken Tlatonile Recipe
Italian immigrants in the late 19th century undoubtedly left some kind of culinary legacy, but the gastronomy of the town of Huatusco is founded not on pasta and pizza but on ants and more particularly on the famous local “tlatonile”, a “mole” based on ancho chillies and sesame seeds.
4. Recado Rojo Marinade Recipe
The Recado Rojo of the Yucatán is a cornerstone of the regional cuisine, rich with bright red annatto seeds as well as spices, herbs, fresh garlic and the very typical sour oranges and blistering chillies. Mixed with olive oil, it makes a sparkling, palate tingling marinade.
5. Huitlacoche Quesadillas Recipe
With the onset of the long rainy season, Mexican cooks start looking forward to the appearance of the so-called truffle of Mexico. It is smooth and velvety to the touch, soft and spongy, dark to silver grey in colour and creepy beyond description.
6. Yucatán - Fish Tikin Xic Recipe
Tikin Xic is an ancient Maya method of preparing fish, featuring local, pre-Hispanic ingredients like chillies, tomatoes and sour oranges, naranjas agrias. One can sometimes still find a truly authentic version, where the fish is wrapped in banana leaves and then baked in a pib or pit.
7. Tostadas from Guadalajara Recipe
Mexico’s second largest city, Guadalajara, is home to Los Tapatíos, as its residents are known. They are very keen on their food and the local cuisine is rich and savoury, with noticeable pre-Columbian and post-Hispanic roots.
8. Huitlacoche, the Truffle of Mexico
Rainy seasons bring fungi, and the summer and early autumn markets in Mexico, particularly in the mountains, are full of wild mushrooms, from ceps, morels, pieds de mouton, bright orange trompetitas and chanterelles, to the incredibly sinister-looking huitlacoche, known as the truffle of Mexico.
9. Epiphany in Mexico - Bread of the Kings
Christmas in Mexico begins on 16 December with the traditional parties called “las posadas”, and ends with Epiphany or El Día de los Reyes, the Day of the Kings, which is celebrated with a sweet yeasted bread known as Rosca de Reyes or Bread of the Kings.
10. 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.
Be sure to visit the Mexican Food Archives for all the articles!
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