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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. Yucatán - Yellow Rice Recipe
Rice which has been dyed yellow by whatever means is popular throughout Latin America. The colouring medium is usually saffron or turmeric but the Yucatecos’ Arroz Amarillo or Yellow Rice is different in that it involves the very indigenous and even regional ingredient Annatto or Achiote.
2. Pea Pudding Recipe
Mexican budines are totally post-Hispanic and have little to do with the country’s historical gastronomy. They are however very popular and make a regular appearance in provincial restaurants as part of the comida corrida, either as a vegetable course all on their own or to accompany meat and fish.
3. Yucatán - Kibbeh Recipe
The late 19th and early 20th centuries saw an influx of Christian immigrants from the Middle East to the Yucatán Peninsula. Fleeing religious persecution under the Ottoman Empire, they brought traditional ingredients and dishes of their homelands which have been absorbed into Yucatecan cuisine.
4. Avocado in Tomatillo Sauce Recipe
This very typical Mexican salad partners the liveliness of ripe tomatillos with rich, smooth avocado, chillies and fragrant coriander, all characteristic Mexican ingredients – and accompanied by totopos or tortilla chips with which to scoop it up, it is a vibrant taste of Mexico.
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. 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.
7. 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.
8. 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.
9. The Herbs of Mexico - Mexican Oregano
If you believe that one oregano is much like another, you are mistaken! The oregano which most of us use in our cooking, whether fresh or dried, is Origanum Vulgare, native to the Mediterranean and part of the mint family. Mexican oregano, on the other hand, is not actually an oregano at all.
10. Prawns in Garlic Sauce Recipe
There are versions of mojo throughout Latin America, and in Mexico, Mojo de Ajo or simply Garlic Sauce is very garlicky indeed, bright with lime juice and rich with butter. All along the coast, both Pacific and Gulf, it is a regular and oh so delicious partner to fresh prawns and shrimp.
Be sure to visit the Mexican Food Archives for all the articles!
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