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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. Calabacitas - Zucchini
"Calabacitas", a popular Mexican zucchini dish with as many versions as there are cooks. This version of calabacitas is ideal for the seasons when fresh corn is not available. It's an easy recipe with bright, flavorful results.
2. Dried Hominy - Pozole
Fundamentally, really good food is a matter of superior ingredients. When ingredients are choice even the simplest preparation yields showstopper results. Using rehydrated, dried hominy, rather than canned, elevates a common ingredient for stunning results in flavor and texture.
3. Lard - Fatback or Leaf
Lard is coming back into use, but not hydrogenated mass produced lard. Rather lard from pasture raised animals. Easy to render, pure high quality lard is a secret weapon in preparing Mexican food and a return to an authentic ingredient that will make your food memorable for its deliciousness.
4. Rustic Salsa Verde Recipe
A hot salsa recipe that is bursting with rustic goodness. Plus a little background on one of Mexico’s most important ingredients, chile. Salsas or sauces are a fundamental part of Mexican food and this rustic salsa will likely become one of your go to condiments.
5. Tomatillo, the Mexican Husked Tomato
When is a tomato not a tomato? When it is a “tomatillo”, which translates as” little tomato” but does not refer to a tomato as we know it.
6. Veracruz - Mole de Xico Recipe
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.
7. Antojitos, the Street Food of Mexico
The actual meaning of the word “antojitos” is sudden cravings or hankerings, but it is used to describe delicious Mexican snacks, based on corn tortillas, which are enjoyed in Mexico throughout the day; they are typical of Mexican street and market food, and a real gastronomic adventure and treat.
8. Breakfast in Mexico - Divorced Eggs
Huevos Divorciados or Divorced Eggs are certainly not a part of historical, traditional Mexican cooking, as the origins of the dish are obviously very present-day!
9. Yucatán - Yucatecan Stuffed Cheese
Legends abound concerning this Yucatecan speciality, but whatever Queso Relleno’s origin, it is a very peculiar dish indeed, almost gothic, the type of fusion food which is difficult to understand without tasting it. Nonetheless, the end result is balanced, comprehensible and utterly delicious.
10. The Chillies of Mexico - El Habanero
El Habanero is a Yucatán lad who emigrated to Mexico from South America, probably Brazil or Peru, via Cuba, where it may have acquired its name, “from Havana”. It is the hottest chilli in the region itself and in fact in the country, as well as the most widely used in the Peninsula.
Be sure to visit the Mexican Food Archives for all the articles!
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