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Celebrate 5 de Mayo with a fajitas fiesta
5 de Mayo, 5 May, is a date dear to Mexican hearts and a cause for celebrations, fiestas and general jollity, especially in Puebla, where a memorable battle was once fought. No specific dishes are served on 5 de Mayo but fajitas are real fiesta food and an appropriate way to mark the occasion.

Easy Shrimp and Zucchini Tostadas Recipe
Easy Shrimp and Zucchini Tostadas are another great example of great easy Mexican recipes that fresh, quick, and delicious

Grilled Shrimp with Mango Relish
Shrimp from the Pacific coast of Mexico is considered to tbe the best in the country.This recipe, with a touch of Asian influence, is representative of what you might be served in an upscale resort on the western coast.

Lenten cooking in Mexico - Bacalao
Bacalao is virtually synonymous with Lent and features in Lenten dishes throughout the Christian world. It plays an important role in Mexico’s “cocina cuaresmeña”, and while badly prepared bacalao is a true penance, it can be a very delicious vehicle for many indigenous Mexican ingredients.

Lenten cooking in Mexico - Chilpachole
Chilpachole is a spicy stew or thick soup traditionally made with prawns or crab, eaten often during Lent or La Cuaresma. Although it is very typical of the cooking of Veracruz, it is served all along the coast of the Gulf of Mexico and ranges from utter simple to downright luxurious.

Lenten cooking in Mexico - Empanadas de Vigilia
Many dishes from Mexico’s Cocina Cuaresmeña are known as “de vigilia”, after the Paschal Vigil which is celebrated on Holy Saturday, the last day of Lent and Holy Week. The Vigil begins during the evening of the Saturday and lasts until the morning of Easter Sunday, when a special mass is held.

Lenten cooking in Mexico - Tortitas de camarón
Lent may bring to mind pictures of fasting, penitence, abstinence and “giving up” a food which you particularly enjoy, but it is also an opportunity to explore the wealth of vegetable and fish dishes which make up “la cocina cuaresmeña” or Lenten cooking of Mexico.

Mackerel Veracruz style
The bustling port of Veracruz on the Gulf of Mexico is a melting pot of culinary influences and much of its cuisine is based on the local fish, the most famous being Pescado a la Veracruzana, a perfect example of the blending of Old and New World ingredients.

Mexican antojitos - Tostadas
Tostadas are rather like an open sandwich: a crisp, crunchy tortilla topped with anything from refried beans to smoked tuna and halibut, shredded pork and chicken to scrambled eggs with chorizo - as with most Mexican antojitos, the topping is up to the cook, and what is in season and available.

Michelada and Ceviche Recipes
When it’s hot in Yucatan, it’s very hot! Everyone escapes to the beach, where we almost always have breezes and you can always jump in the Gulf. And when it’s very hot, beer and ceviche is the lunch of choice! The perfect light meal before taking a siesta in the heat of mid-day!

Mixiotes, a Mexican “en papillote”
The name mixiote is derived from the Aztec Náhuatl language: metl, meaning maguey, and xiotl, skin of the arm, and applies both to the “envelope” and the dish itself. It is simple and very pre-Hispanic, consisting of meat slathered in a spicy sauce and wrapped in the afore-mentioned xiotl.

The chillies of Mexico - El Poblano
El Poblano, as its name implies, is a native of the state of Puebla but it makes an appearance in virtually all the regional cuisines of the country. It is a handsome chilli, mild-mannered, well fleshed, broad-shouldered, with a smooth shiny skin and a rich dark green to near black colour.

The chillies of Mexico – El Jalapeño
The jalapeño chilli, plump, smooth and glossy, has a lively rather than fiery ardour, and while it notches up a creditable 7/10 on the heat scale, it is often relatively mild, warm without too much punch - but be warned, it can sometimes be very hot indeed and catch you unawares.

The sauces of Mexico - Pico de Gallo
Pico de Gallo translates as cockerel’s beak for some unfathomable reason and is a standard salsa which appears on the table in a restaurant at the beginning of a meal, to be eaten with “totopos” or tortilla chips while perusing the menu or waiting for the rest of the meal to arrive.

Tuna Stuffed Poblanos with Tri-Color Salsa
Hearty poblanos are stuffed with fresh tuna and topped with a mango, black bean and avocado salsa.