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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. From Poldark to Pachuca – A Pasty’s Journey
The Cornish pasty is a stalwart of British gastronomy, steeped in tradition, history and folklore. However, it has travelled widely, following the Cornish tin miners across the globe, and in the 19th century, it reached Mexico and the silver mines of Pachuca and Mineral del Monte.
2. Mixiotes, a Mexican “En Papillote”
The name mixiote is derived from the Aztec Náhuatl language: metl, meaning maguey, and xiotl, skin of the arm, and applies both to the “envelope” and the dish itself. It is simple and very pre-Hispanic, consisting of meat slathered in a spicy sauce and wrapped in the afore-mentioned xiotl.
3. The Sauces of Mexico – Pipián Recipe
A pipián is a sauce thickened with ground seeds or nuts and Mexican food at its most historical and authentically pre-hispanic. It belongs to the family of the great “moles” of Mexico, and while the word mole simply means sauce, today it is almost invariably a sauce containing chillies.
4. Chilorio Recipe from Sinaloa
Sinaloa, in the North West of the country opposite Baja California, is the home of the very regional Chilorio, which has spread north and east across the state’s borders but not much further. The best way to describe it is perhaps as the Sinaloaense cooks’ version of pork carnitas.
5. Tacos of Achiote-marinated Pork Carnitas Recipe
Achiote, a spice blend based on annatto seeds, is one of the most recognizable flavours of southern Mexican cuisine and finds its way into countless regional dishes including Yucatecan pork carnitas: rich and succulent, hot, sweet and sharp, wrapped in a warm corn tortilla with a sparkling salsa.
6. Cajeta - Sweet, Sickly and Hopelessly Calorific
Cajeta is a delectable, fabulously calorific, caramelised goat's milk concoction, as Mexican as you can get, and while it may not benefit the waistline, its intensely deep, comforting sweetness is undoubtedly soothing to the soul!
7. Cookbook Review - Mexican Food Made Simple
Thomasina Miers was the Masterchef champion in 2005, and her personal mission since then has been to educate the British public about the glories of Mexican food. Mexican Food Made Simple, her first Mexican cookery book, aims to make this cuisine more accessible and user-friendly.
8. The Sauces of Mexico - Recado
The “recado”, like the ubiquitous “adobo”, is not really a sauce, but a spice and herb blend or paste used to flavour meat, fish or vegetables before cooking, and is a particular speciality of the Yucatán peninsula.
9. Mexican Antojitos - Gorditas
Gorditas: little plump ones.... The name alone evokes gastronomic comfort and joy and the endless delight of Mexican antojitos. There are many ways to prepare a gordita but its main characteristic is that it balloons and puffs up as it cooks, producing a wonderfully crisp crust.
10. Mexican Antojitos - Sopes
The “sope” family is vast and convoluted, difficult to track, but whatever a sope’s origin, regional designation or topping may be, it is definitely a member of the clan. Name aside, it is simply a container or tartlet made of masa which acts as a base or plate for a delicious, savoury topping.
Be sure to visit the Mexican Food Archives for all the articles!
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