The Cuisine Of Colima: Tropical Delights From Mexico's Pacific Coast
Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean's bounty of fresh seafood, and the typ...
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The Cuisines of Northern Mexico: La Cocina Norteña
Living in southern Mexico and making frequent trips to visit family and friends north of the border, we have taken many different routes to the frontera. From Tamaulipas, which connects the trop...
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The Cuisine of Chiapas: Dining in Mexico's Last Frontier
Although the mention of Chiapas frequently brings to mind images of masked revolutionaries and steamy jungles, Mexico's southernmost state is a beautiful combination of mountains, plains and seacoast w...
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The Cuisine Of Veracruz: A Tasty Blend Of Cultures
Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the e...
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Regional Cuisines Of Guerrero: From Beaches to Mountains
This seems like a good time of year to talk about the culinary specialties of Guerrero, the Mexican state whose coastline is home to some of the country's most popular winter resorts, including Acapulc...
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More Cuisine Of Puebla, Cradle Of Corn
Some of the following recipes are for dishes described in "The Cuisine of Puebla, Cradle of Corn" . I've recently returned from a trip north, where I scouted several supermarkets to check on the...
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The cuisine of Puebla - Mexico's wild mushrooms, gifts of the rainy season: Huitlacoche
Rain brings a more astounding variety than ever to the bounty in the markets. Corn and fresh chiles are stacked high, along with a number of herbs, both familiar and less well-known. Among the tastiest of the season's offerings are the wild mushrooms, some of which are known as setas.
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The Cuisine Of Puebla, Cradle Of Corn
The creative blending of diverse ingredients is the hallmark of Mexican cooking, and in the state of Puebla it is a passion. Everywhere there is talk of food. People give detailed accounts of what they...
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The Cuisine of Oaxaca, Land of the Seven Moles
While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines found within it's borders.
The natural geographic divisions created by ...
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The Cuisine Of Mexico
Mexico presents a different face to each person that meets her. Traveling through the country is an experience unique to the individual, even to people on the same journey, whether they be tourists spe...
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The cuisine of Tlaxcala: food and tradition in central Mexico
Tiny Tlaxcala may be Mexico's smallest state but it is one of the most quintessentially Mexican in its traditions, especially in the realm of cuisine. The same artistic flair with which the people of t...
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The cuisine of the Yucatan: a gastronomical tour of the Maya heartland
The Mexican state of Yucatan, located on the peninsula of the same name, is the home of one of the most distinctive regional cuisines in the country. A long tradition of fine dining, going back to the ...
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Dining in the D.F.: Food and drink in Mexico's capital
A look at the myriad dining experiences to be had in the capital itself, Mexico City, commonly known as "el D.F.," short for Distrito Federal.
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The cuisine of Jalisco: la cocina tapatia
If there is one state that can be considered quintessentially Mexican, it is Jalisco. Home of mariachis, tequila, famous regional dances and equally well-known culinary specialties, Jalisco is at the heart of the country's culture and contributes significantly to its cuisine. The lakes yielded a variety of fish while hunting provided ducks, doves and partridges. Europeans introduced cattle, sheep, goats, pigs, dairy products and lard, as well as wheat, olive oil, rice, spices, and several European varieties of fruit, nuts and vegetables.
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The Cuisine of Hidalgo: Spanning Climates and Cultures
Over the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hida...
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The Cuisine of Tabasco: Heartland Of Pre-Hispanic Cooking
Nestled along the southernmost coast of the Gulf of Mexico is the state of Tabasco, birthplace of the Olmecs, called the "mother culture of Mesoamerica", and the Chontal Maya, famous as seafaring trade...
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The Cuisine of Michoacán: Mexican Soul Food
If Michoacan is "the soul of Mexico," as it has often been called, then its food is Mexico's soul food, for few other places in the country can claim such a profound and long-lasting indigenous influence on their regional cuisine. This western state, part of the Bajio region located north and west of Mexico City, has retained its culinary roots for over a millennium.
read moreAuthentic Mexican cuisine at Oaxaca's La Casa de los Sabores cooking school
"Remember in the market I told you there were two types of gusano worm? Here they are, so who wants to try?"
Oaxaca's unique gastronomy is rich in unique herb- and spice-accented flavor combinations that are its hallmark. Chef extraordinaire Pilar Cabrera inspires and sates travelers with a sensual day-long immersion into sights, sounds, smells and, yes, tastes and time-tested recipes of southern Mexico.
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Making merry in May: Mexico's National Cheese and Wine Festival
To the north and west of Mexico City lies the region known as El Bajío, often called "Mexico's breadbasket." This rugged, high plateau bears a distinct resemblance to central Spain, home of its origin...
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Corn, beans and squash: the life cycle of the milpa
The milpa, or cornfield, is probably the most important element in the life of the rural Mexican farmer, apart from his family, or maybe alongside his family, because the milpa represents generations of his people working the soil. Even in places where agricultural production has been industrialized to the point of overshadowing any importance a milpa might have had before, the campesino continues to work his plot of land, however small, following the cycle of tilling, sowing and harvesting that his forefathers did.
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