Top Ten mexicanfood Articles

Mexican Food
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. Mexican Crema and Salsa en Polvo
Stunning results in the kitchen require the right ingredients. Sourcing ingredients for Mexican food ranges from super easy to super hard. Here are two solutions that pay big dividends in final results. Two essential Mexican condiments: "salsa en polvo," or powdered salsa, and Mexican crema.

2. Corn Custard - Flan de Elote
Mexicans love flan, there version of custard. Flan flavors abound. There is chocolate, coconut, almond, orange, and this beloved, especially Mexican one made with fresh corn. It's easy and is elegant when topped with rompope, Mexican egg nog. An extra surprise, it is delightful at breakfast.

3. Rustic Salsa Roja
A recipe for salsa roja that tastes like a hearty, hand-made salsa, but is made in no time. This is a go-to salsa recipe. Great to elevate grilled meats, tacos, or plain old dipping chips.

4. Anise Seed Cookies - Biscochos
In the Christian world, Christmas is marked by special food and drink in every culture. The anise cookie simply called, "biscocho," in Mexico is among the season's favorites. A rich, dense, crumble of colonial flavors, it is lovely to give as well as to receive. Enjoy with coffee or brandy.

5. Pierna - Pork leg with Prunes and Chipotle
Pork leg, more marbled than the loin, is a popular cut of meat in Mexico, used in a variety of ways, chopped for stews, roasted and pulled for the famous "torta" sandwiches, this elegant recipe is a citrus marinaded pork leg, stuffed with prunes and chipotle in escabeche. Perfect for celebrations.

6. Chile Colorado - Chimayo Red Chili
Hot red peppers, native to Mexico and known as "chile" are grown all over the world. The environment where the chile grows is key to the flavor of regional dishes. Here New Mexico Chimayo chile illustrates the point with a recipe for an intense, earthy red sauce, perfect for enchiladas.

7. Mexican Egg Nog - Rompope
Festive for the holidays, but completely drinkable all year round, Mexico's version of egg nog has its roots -- like so many sweet delights -- in the convent kitchens of Puebla. There's no cream, but its rich yellow hue speaks to the many yolks required to make a batch. It's unique and exquisite.

8. Sweet Potatoes - Camotes
Mexicans have been eating sweeting potatoes since preHispanic times. This recipe, a festive, savory side dish, tempts back memories of holiday marshmallow casseroles and candied yams, but with added sophistication from the earthy, New World gift of piloncillo, Mexico's unrefined pure cane sugar.

9. Pickled Beets - Betabeles Escabeche
A classic winter vegetable with a very Mexican treatment, "betabeles escabeche, " or pickled beets, are a favorite bar "botana" or snack, but they are also elegant and festive. Introduce them at your New Year's eve spread. This recipe is simple to prepare.

10. Veracruz - El Torito Cocktail Recipe
Little Bull, the Jarochos’ favourite tipple, packs a powerful punch. Based on heady fire water and tinned milk, both evaporated and condensed, El Torito is sweet and sickly, yet deeply refreshing – let alone hopelessly moreish and a thirst quencher redolent of warm tropical climes!



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