What are mixiotes all about? In its most basic form, this classic Mexican dish consists of marinated meat wrapped in a “membrane” from the stalk of the maguey (the pulque type). This cuticle containing the stew is called mixiote.
Because food and beverage play an important role in our culture, I discuss some of the most relevant drinks and traditional dishes in Mexican cuisine.
Corundas and uchepos are the two signature foods from Michoacan that delight those who eat them. Corundas are more traditional in the center and north of the state, while the uchepos are from the tierra caliente (the southern part).
Jericallas are part of the gastronomic fusion of the old and new worlds during the colonial era, producing an endless number of creations that persist today.
Mueganos are typical candy in central Mexico, around Puebla and Tlaxcala. Although you have probably eaten them or heard about them, do you know what they are made of?
Chinicuiles and Mezcal worms are an essential part of traditional Mexican cuisine. They are some of the most coveted insects found in the Agave family plant: Maguey.
If there is an acclaimed recipe in Guadalajara Jalisco, it is Carne en su Jugo. This beef-type of broth is excellent as a main dish, always accompanied by corn tortillas and a cold beer.
The memela is a variant of the tortilla but more elongated. Its origin is Mesoamerican and comes from the word “tlaxcalmimilli,” which means long tortilla.
Jumiles are not only eaten but mostly venerated in Taxco Guerrero, as they are believed to be deceased relatives who come to visit.
Believe it or not, it took me many years to discover and taste Tlacoyos. So delicious and nutritious due to its main ingredients, which involve blue corn, black beans, cheese, and nopales.
The Chimichanga is a popular northern dish famous for its flavor, easy production, and funny name. These fried burritos and their name come from…