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409 recipes

Mole amarillo with vegetables

In Oaxaca's central valleys, the 'yellow' mole is the everyday one of the seven: lighter than mole negro, made on weekdays, sold at market fondas in Tlacolula and Ocotlán and folded into empanadas on the comal. Guajillo and costeño chillies give it a brick-orange colour, a few tomatillos make it tangy, and masa stirred in at the end thickens it to a soft, velvety sauce. Oaxacan cooks use chicken or beef broth; this version uses vegetable stock with chayote, green beans and potatoes, which is also how many homes make it during Lent. Serve it in deep bowls with corn tortillas. Chef's tip: the fresh hoja santa leaf (or a few fennel fronds) is what makes it taste Oaxacan, so add it for the last few minutes only.

75 min

Mexican Curries

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Memelas oaxaqueñas

Early morning at the Oaxaca City markets, women press masa into thick ovals, bake them on clay comales and pinch up the edges while they are still hot: these are memelas, eaten standing at the stall with coffee. Each one is smeared with asiento, the toasty unrefined pork lard of Oaxaca, then black beans, salsa and crumbled cheese. For a vegetarian version we use browned butter (or vegetable shortening for a dairy-free base), which gives a similar nutty richness. The masa should be soft and slightly chewy, the base speckled brown. Queso fresco is often made with animal rennet, so choose a vegetarian fresh cheese if needed. Chef's tip: pinch the rim while the memela is too hot to handle comfortably (use a damp cloth); once it cools, the masa sets and cracks.

35 min

Mexican Snacks & Starters

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Yucatán pickled red onions

No table in Mérida is complete without a bowl of these bright pink onions. They go on almost everything in the Yucatán, from panuchos and salbutes to bean tacos, eggs and grilled vegetables, and their sharp crunch is what cuts through rich, earthy food. The traditional pickle uses naranja agria, the sour Seville-type orange that grows all over the peninsula, with a little habanero and dried oregano. Chef's tip: pour boiling water over the sliced onions for 10 seconds first; it softens their raw bite and makes them turn pink much faster.

10 min

Mexican Chutneys & Dips

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Enchiladas mineras

Enchiladas mineras were the supper of Guanajuato's silver miners and are still sold every evening under the arches of the city's plazas and at the Mercado Hidalgo: tortillas dipped in guajillo sauce, fried briefly, rolled around fresh cheese and onion, and buried under fried diced potato and carrot, shredded lettuce, pickled jalapeños and crema. Stalls often add a piece of chicken on the side; this recipe leaves it out and the vegetables make it a full plate. Chef's tip: dip each tortilla in the sauce before frying, not after; that's what gives the slightly crisp, chilli-coated finish.

60 min

Mexican Vegetarian

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Jericalla

Jericalla belongs to Guadalajara: legend says a nun at the city's Hospicio Cabañas orphanage made it in the 19th century to feed the children something nourishing. It is a firm baked custard of milk, eggs, sugar, vanilla and cinnamon, between a flan and a crème brûlée, with no caramel underneath; the top is left in a hot oven until it blisters and darkens in patches. Tapatíos buy it in little glass pots from street carts and in the markets of Jalisco. Chef's tip: let the top darken properly under the grill at the end; those scorched spots are what makes it a jericalla rather than a plain custard.

60 min

Mexican Desserts

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Enfrijoladas

Think of enfrijoladas as enchiladas that swap chilli sauce for beans: warm tortillas dipped in a silky black-bean purée, folded into quarters and scattered with fresh cheese and raw onion. In Oaxaca they are a breakfast and supper dish, made from yesterday's pot of beans, and the purée is perfumed with toasted avocado leaves, which taste faintly of anise. Serve two or three per person with a fried egg or a spoonful of salsa. Queso fresco is often made with animal rennet; use a vegetarian feta or paneer-style fresh cheese if that matters to you. Chef's tip: keep the bean sauce loose, like double cream; it thickens on the plate and a stiff sauce tears the tortillas.

30 min

Mexican Vegetarian

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Chinchulines

No proper Sunday asado in Buenos Aires province or the interior is complete without a round of achuras, and chinchulines are the boldest of them: beef small intestine, coiled on the grill and cooked slowly until the outside crackles like pork scratchings and the inside stays soft and rich with its own fat. Pass them round on a board with lemon and bread as a starter while the bigger cuts cook. Buy them already cleaned from a butcher or a Latin American meat counter, and rinse them again well at home. The usual mistake is too much heat: the outside burns long before the inside cooks. Offal must be cooked right through, with no soft, raw-looking parts. Chef's tip: simmer them briefly before grilling; it cleans them further, shortens the time on the coals and gives you a much more even crunch.

65 min

Argentinian Meat

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Sikil pak

In Yucatec Maya, sikil means squash seed and p'aak means tomato, and that is almost all there is to this pale, coarse dip from the Yucatán Peninsula. Cooks in Mérida and the villages around it toast the seeds on a comal until they pop, grind them with charred tomato, chives and a little habanero, and serve the dip with tostadas or crisp tortilla chips before a meal. It tastes nutty, smoky and fresh at the same time, and is naturally vegan. Chef's tip: roast the habanero whole and add it a little at a time; you can always grind in more, but you can't take the heat back out.

25 min

Mexican Chutneys & Dips

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Xnipec

The name comes from Maya: xni' pek means 'dog's nose', because the salsa is hot enough to make your nose run and stay wet like a dog's. It is the raw table salsa of the Yucatán, made in minutes from tomato, red onion, coriander and plenty of habanero, all soaked in sour orange juice. In Mérida it is spooned over black-bean dishes, eggs and rice, and it brightens anything rich. It is best on the day it is made. Chef's tip: chop everything by hand into small, even dice; a blender makes it watery and the habanero turns bitter.

10 min

Mexican Chutneys & Dips

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Glorias

Linares, a small town in Nuevo León, is famous across Mexico for glorias: soft, chewy balls of goat's milk caramel packed with pecans, each wrapped in a twist of red cellophane. They are bought by the box at roadside sweet shops on the way to Monterrey and handed out at weddings and Christmas. Goat's milk gives them a gentle tang; a mix of goat's and cow's milk is milder. Chef's tip: the last ten minutes need constant stirring, as the caramel thickens and catches fast.

80 min

Mexican Desserts

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Marquesitas

Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.

30 min

Mexican Desserts

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Trucha a la manteca

Restaurants on the shores of Nahuel Huapi, in Bariloche and Villa La Angostura, put rainbow trout from the cold Andean lakes on almost every menu, and this butter version is the one locals order most. Fillets are fried with crisp skin, then drenched in butter browned with flaked almonds and sharpened with lemon. Serve with boiled new potatoes and a green salad. Any trout or char works. People commonly start the fish in butter, which burns before the skin crisps; fry it in a film of oil and make the brown butter after. Chef's tip: dry the skin really well and dust it with rice flour; it gives a thin, glassy crust without any gluten.

25 min

Argentinian Fish

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Charamuscas

Around Day of the Dead in Guanajuato city, sweet sellers display charamuscas pulled and shaped into skulls, mummies (a nod to the town's famous museum) and simple twists, glossy amber and wrapped in cellophane. The everyday ones are rope-like spirals of pulled piloncillo, chewy then brittle, with a deep molasses taste. Pulling the hot sugar is a two-person job and great fun with older children; younger ones should watch. Chef's tip: wear clean rubber kitchen gloves rubbed with oil; you can handle the sugar sooner and much more comfortably.

40 min

Mexican Desserts

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Corundas

Corundas come from the Purépecha people of Michoacán, around Lake Pátzcuaro and Morelia, and they look nothing like a usual tamal: small, plump and triangular or star-shaped, wrapped in the long green leaves of the corn plant rather than dried husks. The masa is soft and fluffy, usually plain or with a little cheese and poblano inside, and corundas are eaten with crema, salsa roja and crumbled cheese, often for breakfast or at fiestas. Traditional dough uses pork lard; we use vegetable shortening or butter. Cheese may be made with animal rennet, so use a vegetarian one if needed. Chef's tip: beat the fat until it is white and fluffy before adding the masa; a spoonful of dough should float in water when it is light enough.

105 min

Mexican Snacks & Starters

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Agua de fresa cremosa

In Hidalgo, the pulque country north of Mexico City, the pulquerías serve curados: pulque blended with fruit, and the strawberry one is pink, thick and creamy. Home cooks and taquerías make this alcohol-free cousin for the whole family, a strawberry agua fresca blended with evaporated milk, so it is like a light milkshake that you drink with tacos on a hot afternoon. It contains no pulque or alcohol. Chef's tip: use the ripest, darkest strawberries you can find; pale ones give a thin, sour drink.

10 min

Mexican Drinks

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Tlatlapas

In the villages of Tlaxcala, tlatlapas is the Lenten and rainy-season soup: dried beans, fava and peas are toasted on a comal, ground to a coarse flour and simmered into a thick, earthy purée seasoned with dried chilli, epazote and strips of cactus. It is a peasant dish with pre-Hispanic roots, cheap, filling and full of protein, eaten with corn tortillas and a squeeze of lime. Using split beans keeps the cooking under an hour. Chef's tip: toast the pulses until golden and nutty, not dark; burnt ones turn the whole pot bitter.

55 min

Mexican Soups

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Mejillones a la provenzal

On the Atlantic coast around Puerto Madryn and the Golfo Nuevo, mussels from cold Patagonian waters are farmed and gathered in quantity, and seafood places along the rambla steam them a la provenzal, which in Argentina means lots of garlic and parsley. A splash of dry white wine goes into the pot; the alcohol mostly cooks off, but you can swap it for fish stock with a little lemon for an alcohol-free pot that tastes just as good. Serve with bread or chips to mop up the briny juices. Cooking mussels too long is the usual slip: they shrink and turn rubbery, so lift the lid as soon as most have opened. Before cooking, throw away any mussel with a broken shell or one that stays open when tapped; after cooking, discard any that stay shut. Chef's tip: keep the garlic in gently warm oil until it just smells sweet; brown garlic turns bitter and dominates the mussels.

25 min

Argentinian Fish

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Centolla gratinada

Centolla, the southern king crab hauled from the cold waters of the Beagle Channel, is Ushuaia's pride, and seafood restaurants along the harbour serve it gratinada: sweet chunks of leg meat in a light white sauce, crowned with cheese and browned under a fierce grill. It is rich, so serve it in small dishes as a starter with lemon and a green salad, plus crusty bread for anyone who can eat gluten. Buy cooked, frozen king crab legs or meat and thaw them in the fridge overnight; if you ever cook crab yourself, it must be alive when it goes into the pot. A frequent mistake is a sauce so thick and cheesy that the delicate crab disappears; keep it pourable and the cheese thin. Chef's tip: fold the crab in gently at the end, in big pieces, and let the oven only heat it; it is already cooked and turns stringy if it boils.

45 min

Argentinian Fish

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Muéganos de Huamantla

Huamantla, in Tlaxcala, is known for its August fair, when the streets are carpeted with coloured sawdust and flowers, and for muéganos: little cubes of fried dough glued together with dark piloncillo syrup into a sticky cluster, often pressed onto a round wafer. Visitors buy them in stacks from sweet shops around the main square. The dough is crisp and light, the syrup spiced with cinnamon and clove. Chef's tip: cut the dough into small, even cubes so they all fry golden at the same time.

60 min

Mexican Desserts

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Papadzules

Papadzules may be the oldest dish still eaten in the Yucatán: Maya cooks were rolling tortillas in ground squash seeds long before the Spanish brought chickens and their eggs. Today they are a lunch and Lent dish in Mérida, Valladolid and Campeche. Corn tortillas are dipped in a pale green sauce of toasted pumpkin seeds and epazote, rolled around chopped hard-boiled egg, then topped with a cooked habanero-tomato sauce and a few drops of green pumpkin-seed oil squeezed from the paste. The flavours are nutty, herbal and gently hot. Chef's tip: keep the seed sauce warm, never boiling; heat makes it split and turn grainy, and the oil that separates is meant to be drizzled on top, not stirred back in.

55 min

Mexican Vegetarian

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Camotes poblanos

Camotes are the sweet Puebla is most famous for: finger-long rolls of sweet-potato fondant, flavoured with pineapple, lemon, strawberry or orange and wrapped individually in paper. Like tortitas de Santa Clara, they come from the city's convent kitchens, and you will find them at every candy shop on Puebla's Calle de los Dulces. The texture is soft and smooth, like a firm marzipan, and very sweet, so one or two is plenty. Chef's tip: sieve the cooked sweet potato while it is hot; fibres caught in the sieve are what would make the candy stringy.

90 min

Mexican Desserts

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Bizcochitos de grasa

A paper bag of bizcochitos de grasa sits next to the mate gourd in kitchens, offices and roadside service stations across Argentina, from Buenos Aires to the Andes. These little rounds, a couple of bites each, are layered with beef fat, so they flake and crumble, salty and plain enough to eat by the dozen with bitter mate in the afternoon. The fat is rendered beef fat (grasa vacuna), so they are not vegetarian; ask your butcher for dripping or render suet yourself. A dough worked too warm is the mistake that robs them of their layers; the fat melts into it instead of staying in sheets. Chef's tip: chill the dough for 10 minutes between folds whenever it starts to feel greasy, and prick each round right through so it puffs in flakes rather than domes.

60 min

Argentinian Baking

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Cajeta de Celaya

Celaya, in the Bajío of Guanajuato, has made cajeta for centuries, once packing it into little wooden boxes (cajetes) that gave it its name. It is caramel cooked from goat's milk, so it is looser and has a gentle tang compared with the cow's-milk dulce de leche of Argentina. Mexicans spread it on crêpes and churros, pour it over ice cream, sandwich it between obleas (wafers) and turn it into glorias. A splash of rum-flavoured 'envinada' cajeta exists, but this one is plain and alcohol-free. Chef's tip: use a pan at least three times the volume of the milk; it foams high when the bicarbonate goes in.

95 min

Mexican Basics

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Salsa de chile pasilla oaxaqueño

The pasilla mixe is a small, wrinkled, red-brown chilli smoked in the Sierra Mixe mountains east of Oaxaca City, and it tastes of campfire, tobacco and dried fruit. Ground in a molcajete with roasted tomato and garlic, it becomes the salsa that sits on every table in Oaxacan fondas, spooned over memelas, eggs, beans and grilled vegetables. It keeps a week in the fridge and improves after a day. If you cannot find pasilla mixe, use chipotle mora plus one ancho. Chef's tip: grind the garlic and salt first, then the chillies, then the tomato; working in that order gives a rough, clinging texture rather than a watery purée.

20 min

Mexican Chutneys & Dips

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