The Lighter Side: Tuna Ceviche (Ceviche de Atún)

This is a simple and delicious recipe. Perfect for two as an appetizer! Ceviches are part of the national cuisines of many countries in Latin America and this recipe is a traditional Mexican one.  CEVICHE SECRETS The key is a good fish…

Holiday Casseroles: Tamal de Cazuela

With the rush of the holiday season, I find myself craving warm tamales but I have little time for such a labor-intensive task. As you probably know, this very popular party food for the Christmas holidays can take days to assemble. So…
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Sweet Mexico! New Mexican Dessert Classics

I love the bold, freewheeling creativity of Mexican cuisine, the kind of imagination that combines chicken with chocolate, or Coca Cola with shredded pork. And yet in many Mexican restaurants, the creativity seems to run out at dessert, which…
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Mexican Comfort Food: Black Bean Soup with Dumplings

The food of Mexico is known for its dazzling variety of dishes and its sophisticated cooking techniques. But to know something about a cuisine, you often have to start with the basics. For many Mexican home cooks, dumplings are a rudimentary…
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Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

In Oaxaca, green mole (mole verde) is one of the seven famous moles. What makes this one different is not just the lack of chocolate, but also the fresh herbs, which give it a fabulous green color. Of course every region or family has their…

Traveling Solo: A Oaxacan Food Diary

I arrive by bus just after sunset. A 6-hour drive southeast of Mexico City, Oaxaca is known for its archeological wonders, colonial-era architecture, and its unique and astonishingly complex cuisine. At the heart of Oaxaca’s centro histórico…
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Chicken Mole Tamales (Tamales de Pollo en Mole)

UPDATED August 1st, 2016 Homemade mole sauce from scratch requires a long list of ingredients and can take hours to prepare. Thankfully, you can buy pre-made pastes from any decent Mexican market. Some may have a homemade version in their refrigerated…
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Oaxacan Street Food: Corn on the Cob (Elotes)

Most people cook the corn entirely on the grill, which can make the kernels dry and unevenly cooked. I prefer to cook this corn on the cob in a pot of steaming water, then sear them in a hot pan. OAXACAN STREET CORN Serves: 4 Ingredients 4…

Sweet Corn Gruel with Cinnamon (Atole Dulce)

You can find different versions of atole throughout Mexico. Some prefer to cook the masa harina (a type of corn flour that has been treated with slaked lime) in milk instead of water. Others add vanilla for flavor. Here, we use a combination…