With the cupboards laid in with enough food and basics for several weeks, it’s time for hearty grounding dishes and decadent sweet things, writes Janet Blaser.
For something easy and delicious with minimal prep and cleanup, try ‘sheet pan’ dinners – roasting meats, fish and vegetables on an oiled cookie sheet.
Whether or not the coronavirus affects your community, we can all individually prepare for the likelihood of restrictions in travel and gatherings.
Best picked fresh and plant-ripened, tomatoes provide an essential umami flavor, whether baked, grilled or in a zesty vinaigrette.
Thriving cultural scene with an international roster of events, fantastic seafood and a friendly community of locals, expats and snowbirds add to its charm.
Found in pollerías in every neighborhood and in supermarkets too, rotisserie chicken is a kitchen-ready ingredient with limitless uses.
Fresh, fragrant cilantro figures prominently in Mexican cuisine, though it goes well in everything from stir-fries to smoothies.
Slightly sweet, with a dense potato-like texture, plantains are the starchy cousin of bananas; in the tropics they’re cooked in many ways.
Though the Mexican market is rife with imitation products, it’s worth seeking out and spending more for genuine vanilla, a key ingredient in these recipes.
Besides the classic piña colada and its valuable addition to fruit salad, fresh pineapple lends its tantalizing sweetness to all sorts of recipes.
Carrots seem like such a simple, innocuous vegetable, but they’re actually a wonderful ingredient and lend themselves to an array of interesting dishes.
Done right, beer-battered fish is light and crispy, and the fish inside is cooked through but still moist and tasty.
What do expats miss? Topping the list miss are Miracle Whip, Cheez-Its, sweet pickle relish, peanut butter, horseradish, molasses and sharp cheddar cheese.
Lightly battered or not, stuffed with a mild cheese, they can be eaten as an appetizer; the delicate squash flavor also lends itself well to egg dishes.
This odd-looking vegetable is actually a fruit and an excellent source of vitamin C and antioxidants and a good source of fiber too.
While mezcal aficionados advise sipping slowly to fully enjoy the beverage, it’s also a versatile base for a multitude of cocktails.
One of the most confounding aspects about living in Mexico was adjusting to the growing seasons: summer here is not when things grow.
Mexico produces about half of the world’s total crop of pecans and they’re harvested in October/November – coincidentally just in time for holiday baking.
Bear in mind that you can’t just replace sugar with stevia in baking; whatever you’re making won’t have the same texture or browning.
Flores de jamaica are hibiscus flowers, but not the big, colorful, decorative ones. This is a different variety, roselle hibiscus, or Jamaican sorrel.
This is about restaurant etiquette – yours, not the waiter’s or anybody else’s. It’s about good manners and being considerate; basically, being a grown-up.
Piloncillo – those cones of what look like brown sugar in every market and grocery store – is similar enough to use as a substitute.
Today we’re going to talk about canned tuna. Yes, fresh tuna is available but many of us have a special place in our hearts for a good tuna salad sandwich.
When I moved to Mexico 13 years ago, I felt like I was well prepared. Yet it was still a bumpy (though often amusing) ride until I felt comfortable.
Limes have become such a standard part of my regular diet that I forget how “exotic” they are. They’re cheap, plentiful and used in every kind of dish.