Rajas is not a dish by itself, but rather an ingredient. We call rajas the long strips of poblano peppers that we add to a lot of dishes. It might be a kind of salsa for tacos or a side dish.
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Cholula is a beautiful town outside the city of Puebla that has very interesting archeological sites, a great market and delicious cuisine. Come spend a weekend here and be prepared to be amazed.
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Salpicon is a shredded beef Mexican salad perfect for summer. You can serve it as a side dish, salad or over tostadas spread with refried beans.
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Simple and delicious meatball recipe with a twist of chorizo and chipotle flavors.
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Xochimilco is the last remaining trace of a lost empire. Its people, food, religion, canals and way of living might have been influenced by the outside world, but the core of Xochimilco remains intact. This community has a lot to offer to the country and the world that it’s worth fighting to preserve it.
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One of my favorite moles is pipian. Pipian is a kind of mole that uses pepitas (pumpkin seeds) as thickener. These moles have a very distinctive nutty and earthy flavor.
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Xoconostle is the fruit of a cactus similar to the prickly pear. Even though tunas (pricly pear) and xoconostles look similar, they taste differently. Tunas are sweet and xoconostles are sour. Tunas are eaten as dessert or snacks and xoconostles are mainly used for salsas, though they can also be found in the form of candy and even syrup.
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I had the opportunity to meet chef Ricardo Muñoz Zurita in his new restaurant Azul Condesa and had a taste of the delicious food he’s very well known for.
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Traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques and ancestral community customs and manners.
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Risotto with a delicious Mexican twist served with scallops.