It isn’t always easy to recreate spice blends as faithfully and respectfully as possible. Perhaps no example better highlights this issue than “Mexican Spice Blend.” Hardly a day goes by that someone doesn’t ask about our Mexican spice blend, necessitating the delicate response that no such blend exists, but we’d be happy to suggest one […]
In Yucatan, this soup is served on the hottest summer days- the lime-habanero combination is intensely refreshing. It is, paradoxically, quite comforting in cold weather too! Use the cilantro stems to fragrance the stock, and keep the leaves for garnish. In our version, the corn kernels are omitted, as well as the corn tortilla strips […]
An easy appetizer sure to impress any guest, particularly nice on hot summer days.
Tomatillos are slightly sour, so you don’t need to add citrus juice to this salsa. It’s the perfect accompaniment to fish or grilled or roasted meat.
In Yucatan, Poc Chuc is traditionally prepared without spices. For this Poc Chuc recipe, we were inspired by the original recipe and we added this little combination of spices that have worked for a long time.
Hot chocolate has been prepared for millennia in the Oaxaca region of Mexico. There it’s generally made more with water than milk, then fragranced with cinnamon, although you can still use the more traditional sapote or chile.
One of the simplest and most satisfying staples in Mexican cooking. Misleadingly called “refried” beans, they are actually boiled then fried. Refried beans can be either spartan or spectacular- use a simple canned bean or make a flavour-filled showstopper with a more complex stewed bean.
The valley of Oaxaca is found at the junction of the great Sierras which form the central Mexican Plateau. This rich agricultural region has been inhabited for centuries by a great number of people who have long grown corn, beans, tomatoes, and chiles. Situated at the crossroads of commercial routes that connected Central American cultures […]
If you have the opportunity to grill the chilies on hot coals or on a dying wood fire, you’ll rediscover a truly ancient flavour. Otherwise, simply grill the chilies on your regular grill or in a hot, dry pan, and you’ll still have a wonderful result.
Crispina makes this salsa on a metate made of volcanic stone to make silky smooth sauce. Guajillo chilies have a tough skin that only a metate can reduce to a fine purée. We improvised by using a food processor and passing the salsa through a sieve. The result is perfectly acceptable and quicker than grinding […]
This salsa can be found in one form or another throughout the Republic of Mexico. In the Yucatan, it’s made with habanero chilies and bitter orange juice. In the north, it’s tomatillos and garlic.