Taco flavoured beef mince and rice stuffed into capsicum halves are baked to perfection for this wonder snack or even a main meal with a salad on the side.
Elote, or corn on the cob is a popular street food in Mexico, although it is frequently served at home prepared in the same way.
These beautiful orange flans are delicious served with a seasonal fruit salad.
Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream. It is very popular in Mexico, particularly in the central and southern parts of the country.
A bolillo or pan francés (meaning “French bread”) is a type of savoury bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.
Chiapas food is a delectable blend of indigenous and Spanish influences. The regional cuisine in and around San Cristobal, Chiapas differs from the cuisine in other parts of Mexico. In San Cristobal you’ll find a variety of beef, pork and chicken dishes prepared with local herbs and seasonings and often using less chilli pepper than in other regions of the country.
Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan.
In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with Mexican Hot Chocolate or coffee for dipping.
Discover the wonders of this regional Mexican cuisine, especially if you enjoy the hot stuff ! Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chilli peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures.
In Mexico City, the most common roll used for tortas is called telera, a relatively flat roll with two splits on the upper surface