My Mexico: A Culinary Odyssey
Arbol salsa for birria (Salsa para birria)
Arbol chillies are bright red with a spicy, acidic flavour. Because of their shape, they are also called pico de Pajaro, “bird beak,” or...
Doña Iris's shrimp sauce (Salsa de camarón)
This dish is the Mexican version of the shrimp cocktail. It is always served as a starter in most Mexican restaurants and taquerias,...
Chicken with mole costeño
The art of mole is complex and old. Mole is originally thought to have been created in Mexico's Oaxaca or Puebla regions. The actual...
Vegetable "cake" Ixtepec (Pastel de verduras)
This unusual egg dish is usually served as a side, especially at large buffets on special occasions like weddings or religious events....
Oregano marinated chicken breast with mole de Xico
Xico is a small town in the Veracruz state of Mexico known for its coffee plantations and exceptional cuisine, including moles. Tourists...
Black beans with pumpkin seeds and hoja santa
Let's start with what hoja santa is. It is a large leaf used in Latin, Mexican, and South American cooking but is relatively unknown...