One of the things that we love the most in Mexico is eating; this is why in almost every corner we can find at least one street stand that sells some sort of snack. The options can be so varied that they range from sweet to salty, from acidic to spicy, from soft to crunchy … and there are even snacks that mix these characteristics. As Mexicans we love playing with textures, flavors … with the old and the new … therefore, we are able to produce the most extraordinary and delicious creations that will impress you. A clear example is snacks, called “botanas” in Spanish. These range from the most ..read more

Coffee is one of the most consumed non-alcoholic beverages in the world, right after water, with a consumption of about 2.25 billion cups per day. In Mexico, approximately 89 million cups are drunk during a day, making it the second country in Latin America with the highest consumption of this delicious drink. But are we really drinking quality coffee? How can we know?   Specialty coffee In the 70s, the term specialty coffee was coined by Erna Knutsen, an enterprising woman who began to import the grain in small batches, paying special attention to its attributes and making sure certain c ..read more

Perhaps you have heard of the most representative ingredients in Mexican cuisine which are corn, chili and beans; that together make up the triad that is the basis for a wide variety of delicious dishes. However, what would the kitchens of the world be without their accessories? Those little ingredients that give flavor to meals and life itself.   Well, in Mexico we have more than 350 types of plants, which we can use as seasonings, as garnishes, accompaniments, and even as succulent main dishes. Their use is so varied that we can find them in soups, salads, tamales, sauces, fillings and ..read more

Moles have many variations, depending on the region where they are prepared and every family tradition. What most of them have in common is the use of chiles, spices and seeds. This is the recipe to make Mole Almendrado (Almond mole) which is very mild, meaning it is not too spicy or sweet. It has a perfect balance of flavor and richness everyone can enjoy.  It’s very easy to make a vegan version, just substitute the chicken broth with a vegetable broth. Serve with tortillas, rice and your favourite cooked vegetables or mushrooms.  Ingredients: 3 guajillo chiles 3 ancho chiles 3 toma ..read more

This year, “pan de muerto”, the special bread made for the Day of the Dead celebration, seems to have arrived well in advance, however, we wanted to wait for the date to get closer to write this review and savor it along with the preparations for the Day of the Dead altar. The smell of marigolds and mandarins combined with the flavor of the “pan de muerto” indicates that soon, even for just one night, we will welcome our loved ones back with the feast they deserve. Here are 5 recommendations that when we tried them, made us forget the hustle and bustle of daily life and left our soul and body ..read more

Este año el pan de muerto parece haber llegado con mucha anticipación, sin embargo, quisimos esperar a que se acercara más el Día de Muertos para hacer esta reseña y saborearlo junto con las preparaciones para la ofrenda. El olor a cempasúchil y mandarinas combinado con el sabor del pan de muerto nos indica que ya pronto, aunque sea por una sola noche, vamos a recibir de nuevo a nuestros seres queridos con el festín que se merecen. Aquí hay 5 recomendaciones que cuando las probamos nos hicieron olvidar el ajetreo de la vida diaria y nos dejaron satisfechos el alma y el cuerpo.   Costra S ..read more

A lot of people have the mistaken idea that salsa is a very specific food: chopped tomatoes, onions, jalapeños and cilantro, eaten with nacho chips. Although that is definitely a salsa (pico de gallo or salsa bandera), salsas can be much more than that. We’re going to focus on what we call salsas de mesa (“table salsas”), the kind you put on your food after it’s served. I make this distinction because in spanish, the word salsa is used for any kind of sauce, like béchamel, marinara, etc. Salsas de mesa are a basic element of Mexican cuisine, we put them on pretty much anything you can think of ..read more

Tuna fish ceviche   This dish is perfect to enjoy during hot summer days paired with an ice cold beer. The origin of ceviche can be traced back to Peru, but along Mexican coasts and in seafood restaurants throughout the country, it’s very common to find this dish too. There are two key elements for achieving the perfect ceviche: fresh seafood and good seasoning. Sometimes visitors in Mexico City are surprised by the huge offering of seafood restaurants, given that it’s not so close to the coast. What happens is that there is a very efficient delivery system that transports seafood, using ..read more

This comfort food is commonly served in Mexican homes as well as in taquerías. What I love about this recipe is that it calls for tortillas that have been dried out over the course of a few days, so it supports the cause for avoiding food waste. Generally, each person has their own special version of this soup, starting with this basic recipe and then adapting in their own personal preferences. For example, if you want it spicy you can add dried chiles or if you like chicharrón (pork rinds) these can be added as a topping. I feel this soup is a perfect first course because of all the combined ..read more

This recipe features a beloved and very versatile ingredient in Mexican cooking: the nopal or flat cactus pad. Nopales are commonly used for preparing salads, soups, drinks and tacos, just to name a few. They are a great source for aiding digestion thanks to their high content of water and fiber. In Mexico, nopales are very affordable and available the whole year round. Let’s get right to it!    Makes 4 tostadas.    Ingredients: 4 small nopales 1 tomato ¼ white onion 10 mint leaves or 3 cilantro branches ½ of an avocado 1 tablespoon of olive oil 1 teaspoon of white vinegar ..read more