MexyTor Food Recipies

Rajas con elotes (Poblano Strips with Corn Kernels)

I think the most famous way to use poblano peppers is stuffed, as in chiles rellenos (check out this recipe), but I would say it is more...

It is almost time to go to the opera, and we're not quite hungry, but it is past lunch time and we won't be eating for a few hours. Time...

Chayote (also known as vegetable pear) is a vegetable native to Mexico and Central America, in the same family as zuchini. One day I had...

To me, there are few things that are more festive than a plate of pozole already dressed. The different flavors, colors, textures, even...

Cajeta is a delicious caramel confection made from goat's milk. It is one of those things you take for granted, like ketchup, until you...

This is one of my mothers specialties. It is a favorite of everyone who has tried it (even people who don't like coriander), and she's...

Pipián is a kind of mole that is made with a thickening base of a hulled pumpkin seeds (pepitas). though in Mexico City I knew it as made...

Stricktly speaking (although there is nothing strict about Mexican cooking), an enchilada is basically an old tortilla that has been...

One of my favorite memories of living in Mexico is when we would go out for lunch on Sundays. Sometimes we would go to "El Farolito," a...

Mexican food has a heritage that extends back to pre-Columbian times. However, it is still a living cuisine, and new dishes make their...