Chiles en nogada, colored as the Mexican flag, belongs to those rare dishes that can give you an incredible blend of flavors while you devour them.
Author: José C. Marmolejo
Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species, some in danger of extinction, and it is also a winter breeding and birth site for humpback whales.
El Mercado de la Viga is the largest seafood market in Mexico, responsible for supplying Mexico City metropolitan area—more than 22 million inhabitants—fruits de mer on a daily basis.
Watching Anthony Bourdain eating a wide variety of delicacies on the streets and open markets around the world probably helped to vanish the notion that street food was unsafe health wise.
Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut. Properly cleaned, peeled and cut in slices, sprinkled with lemon juice, salt, and […]
Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Few dishes are as delicious and easier to make than Aguachiles. I was introduced to it by my daughter Natalia while on a winter vacation in Nayarit.
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.
There are many other herbs in Mexico used exclusively in regional cuisines such as Oaxaca, Veracruz, and Michoacán, but not in other regions. Among them are chepiche, chipilín, and chaya.