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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 Day of the Dead - Pork in Green Mole Recipe
Mole Verde or green mole comes in different guises with the elaborate and very delicious Oaxacan version perhaps taking pride of place. Many other much simpler kinds of mole verde however are to be found throughout the country, and their main characteristics are their freshness and sparkle.
2. Gastronomic Migration - The Manila Galleons I
Where today giant cruisers glide in and out of the Bahía de Acapulco on the Pacific coast of Mexico, in the 17th century the magnificent three-masted, square-rigged Spanish sailing ships, the “Manila Galleons”, set off across the Pacific Ocean en route to the Spanish East Indies.
3. Cookbook Review - Tacos, Tortas and Tamales
In his latest book, Roberto Santibañez spotlights three of Mexico’s most popular street foods: tacos, tortas and tamales. These quintessentially Mexican dishes are part of everyday life throughout the country, and the variations are literally infinite.
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.
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.
7. 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.
8. 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.
9. 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!
10. Gastronomic Migration - The Manila Galleons II
The Philippines had a long history of trade in South East Asia before the arrival of the Spaniards, and the Parián de los Sangleyes in the walled city of Manila was a bustling business centre in the Chinese quarter, a great marketplace at the very heart of the trade in Asia.
Be sure to visit the Mexican Food Archives for all the articles!
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