Mexico
Food and wine in Mexico, America, and Mexican food history.
Mangonada
A refreshing slushy blend of ripe mangoes with a kick of spicy chamoy sauce, tangy lime, and a hint of salt. Perfect for a hot summer day.
Chamoy sauce
Chamoy sauce is a versatile Mexican condiment with a unique combination of sweet, sour, spicy, and salty flavors. Made from pickled fruit, chili peppers, and lime.
Mexican fried pastry
Sweet dough formed into round shapes and deep fried in oil until crisp. This type of fried pastry is known as Mexican buñuelos and they are popular all over Mexico.
Crisp tortillas with beef
Mexican tostadas are fried corn tortillas topped with refried beans, meat and vegetables. This crips tortilas are easy and fun to make and very enjoyable to eat.
Classic flan
Calling flan a caramel custard is to do it an injustice. No mere pudding, this traditional Spanish dessert is the crème de la crème of sweets. Of course, not surprisingly, there are a hundred and one variations on the basic recipe. But sometimes the original is so much more than one can expect, to alter it is to approach cooking blasphemy.
Mexican meat balls
Delicious served with Mexican rice and soft corn tortillas.
Churro cheesecake bars
A dessert that combines the flavors of churros and cheesecake. It typically has a churro crust, a creamy cheesecake filling, and a cinnamon sugar topping.
Flan
A tasty, sweet and soft European tradition, now with a Central American twist as it is made with evaporated milk and baked.
Huevos con frijoles (Eggs with beans)
Huevos con frijoles is a staple in Mexican cuisine known for its hearty and flavorful combination. This dish is typically served as a breakfast or brunch but can be enjoyed at any time of day.
Huevos con chorizo (Eggs with chorizo)
A mix between an omelette and scrambled eggs flavored with chorizo.