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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 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.
2. Easter in Mexico - Torrejas Recipe
The sweet, sickly and very moreish Torrejas are a great favourite during the Easter season in Mexico and are served in one form or another all over Latin America, as well as in their country of origin, Spain. They are reminiscent of Pain Perdu, French Toast or Eggy Bread.
3. 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.
4. 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.
5. 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.
6. 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.
7. Capirotada - A Pudding for Easter
Semana Santa, Holy Week, and Pascua, Easter, are marked by widespread celebrations, festivities and rejoicing in Mexico and while this period is in essence a religious festival, it is also tremendous fun, with a decidedly carnival atmosphere. Capirotada is a traditional Lent and Easter dish.
8. The Spices of Mexico - Achiote
The talents and versatility of the Americas’ “poor man’s saffron” are manifold, from body paint and cosmetics to insect repellent and food colouring.
9. The Chillies of Mexico - El Chile de Árbol
The “tree chilli” is smooth-skinned, thin and pointed, often slightly curved, green when young and gradually turning from orange to scarlet as it meanders towards its prime. Barely three or four centimetres long, its stem is hard and woody but its relationship to a tree is non-existent.
10. Veracruz - Picadas Recipe
The Veracruzana Picada, like its sister, the Pellizcada, is a very regional member of the vast clan of Mexican antojitos – snacks based on corn, cooked, served and consumed mainly on the streets and in the markets.
Be sure to visit the Mexican Food Archives for all the articles!
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