Mexico
Food and wine in Mexico, America, and Mexican food history.
Tres leches cake
A soft and moist sponge cake soaked in a luscious three-milk mixture, topped with light whipped cream.
Marquesitas
Making marquesitas at home is relatively simple, although having a crepe maker can make the process easier.
Crunchy octopus bites (chicharrón de pulpo)
The octopus is boiled first to tenderize the meat. Then it´s marinated in a mix of spices or lime juice. The marinated octopus is fried or grilled until it becomes crispy.
The result is a dish with a unique combination of flavors and textures: the interior remains tender and juicy, while the exterior becomes crispy and crunchy.
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.