Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people, this time of year brings with it the urge to plant a garden. As the nitrogen-rich April showers begin preparing […]
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Although Mexicans relish seafood all year long, the months of March and April top the rest in consumption of fish and shellfish. Besides the fact that most species are available in late winter and early spring, the Lenten and Holy Week meatless meal traditions contribute enormously to this seasonal swell in the popularity of las delicias […]
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Mexican Kitchen Mexican markets, especially the open-air variety, still bear an uncanny resemblance to their pre-Hispanic predecessors. The colors and aromas of carefully arranged piles of fruit and vegetables, bundles of herbs, and all manner of corn dough-based food baking on the comal is not that much different from the descriptions given nearly five hundred […]
Continue ReadingThis dessert is so popular in Mexico that it comes in cans, but nothing beats home made. Chongo is the Spanish word for a chignon, which the curds resemble when they separate from the whey. This dessert should be prepared in an earthenware pot such as a Mexican clay cazuela. Ingredients: 2 quarts raw milk […]
Continue ReadingBelow are selected articles and recipes from Baja California, Baja California Sur, Sinaloa and Sonora, the four states that form the Central Pacific Region of Mexico. To see ALL articles and recipes related to this region, please use the following individual state links: Colima – Articles or Recipes Jalisco – […]
Continue ReadingMexican Kitchen The longer one lives and travels in Mexico, the more meaningless the term “Mexican food” seems to become, for the true cuisine of Mexico contains such distinct regional differences that some people claim that they can tell what part of the country they are in just by tasting the food. This may be […]
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The taste of fresh trout is a good foil for the richness of this Mexican macadamia sauce. The recipe, which uses macadamias as both a sauce ingredient and a garnish, is adapted from the University of Michoacan’s regional recipe collection. Ingredients 4 thick strips of bacon (about ¼ pound) chopped ½ cup coarsely chopped macadamia […]
Continue ReadingMexican Kitchen Having written about the avocado earlier, I was recently inspired to take another look at this remarkably versatile Mexican favorite, and see it as the fruit it is, rather than as the vegetable it is so often considered, and use it in sweet, instead of savory, dishes. Trying to come up with a title for […]
Continue ReadingMexican Kitchen Last month’s column discussed buying and storing summer fruit, as well as the versatile fruit salsas which are perfect for outdoor dining. This month some ideas for using fruit as part of the main course are given. Here in Mexico, especially in the southern coastal regions, fruit is much more than a salad course […]
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The state of Colima, one of the smallest in Mexico, is part of the Central Pacific Region of Mexico, along with the states of Jalisco, Michoacán and Nayarit. The state has a population of about 750,000; its capital city is Colima. The state includes the western flanks of Colima Volcano, one of the most active […]
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