Empanadas are different all over México. In many parts of the country, they resemble a filled puff pastry; in Tabasco, they are filled, fried tortillas. There this recipe would invariably be made with the local fish pejelagarto, but any firm-fleshed fish works well. A good idea is to make extra when grilling or poaching fish, […]
Continue ReadingNestled 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 tradesmen. This impressive heritage, combined with bountiful natural resources, has helped Tabasco preserve significant elements of its ancient cuisine. According to Conaculta’s series […]
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The state of Tabasco is part of the the Gulf Coast Region of Mexico, along with the states of Tamaulipas and Veracruz. The economy of the small, low-lying state of Tabasco is based on oil, services and agriculture, especially bananas. The state of Tabasco has a much higher than average annual rainfall and accounts for […]
Continue ReadingBelow are selected articles and recipes from Tabasco, Tamaulipas and Veracruz, the three states that form the Gulf Coast Region of Mexico. To see ALL articles and recipes related to this region, please use the following individual state links: Tabasco – Articles or Recipes Tamaulipas – Articles or Recipes Veracruz […]
Continue ReadingChirmol is a thick sauce resembling the pipian rojo of central Mexico. It is served in Tabasco with fish, chicken and pork. Ingredients for the chicken: 1 3 ½-4 pound chicken, cut into serving pieces 2 tablespoons corn oil ½ medium white onion 2 cloves garlic, peeled salt to taste Ingredients for the chirmol: 4 […]
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Originally from the tropical coastal state of Tabasco, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Try adding a tablespoon of sherry for a delicious, unusual twist. Ingredients: 2 tablespoons butter ½ medium onion, chopped fine 2 serrano […]
Continue ReadingYucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it blends with garlic and oranges. Ingredients 6 medium size yuccas 2 tablespoons corn oil 4 cloves garlic, peeled […]
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The michelada is a beer cocktail whose name is condensed from mi chela helada, “my iced beer.” Every region, and even everyone who makes it, seems to have a different version of this popular cooler, but two ingredients that are included everywhere are lime and salt. I’ve been served micheladas both with and without ice, but even without ice, the idea […]
Continue ReadingMexican chocolate refers to either the round, flat disks of cinnamon-scented chocolate found throughout the land, or the foamy drink made from them. This uniquely flavored sweet is popular in many other countries as well, and, along with flan and rompope, one of the more widely known Mexican dessert and beverage offerings. For centuries, however, […]
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Recently, when a friend here in Cholula went up to Cuetzalan, in the Sierra of Puebla, I asked him to bring back some allspice, which proliferates there on evergreen trees that produce fat, fragrant berries. An indispensable ingredient in several adobos (the seasoning pastes used on meat, fish and fowl) and on many regional pipians (the seed-based […]
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