MexicanIndex
A
Achiote pasta (Yucatecan annatto spice paste)
Achiote Paste (Recado Rojo): Yucatan Seasoning
Adobo marinade (dried chile paste for pork)
Adobo Sauce
Aguachile negro
Aguachile (Sinaloan raw shrimp in chile water)
Agua de Jamaica (Hibiscus Concentrate — Extraction Method)
Agua de Jamaica (Hibiscus Concentrate — Extraction Method)
Al pastor / trompo technique
Arroz rojo mexicano
Arroz rojo (Mexican red rice technique)
Asado de boda (Zacatecas/SLP wedding pork in dried chile sauce)
B
Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves)
Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves)
Barbacoa de borrego (lamb barbacoa, Hidalgo)
Barbacoa: Earth Pit Preparation
Barbacoa — pit-steamed beef cheek and whole lamb
Birria estilo Jalisco (red adobo goat, overnight clay pot)
Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef)
Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef)
Birria (Jalisco goat or beef clay pot braise)
Birria Tacos
Birria Tacos (Proper Jalisco Method vs Shortcut)
Birria Tacos (Vegan — Jackfruit Method)
Bizcochito: New Mexican Anise Cookie
Burritos (Chihuahua flour tortilla wrap)
C
Cabrito (whole roasted kid goat, Monterrey)
Cacao preparation — traditional Oaxacan stone grinding
Calabacitas: New Mexican Squash Preparation
Caldillo de camarón seco
Caldillo durangense (Durango green chile beef stew)
Caldo de frijol negro (Oaxacan black bean soup)
Caldo de Pollo (Día de los Muertos Celebration Soup)
Caldo de pollo mexicano (Mexican chicken broth)
Caldo de Pozole Rojo (Mexican Independence Day)
Caldo de res
Caldo de res (Mexican beef broth with vegetables)
Caldo tlalpeño
Caldo tlalpeño (chipotle and chickpea broth)
Carne Adovada
Carne Adovada: Red Chile Marinated Pork
Carne asada (Sonoran direct-flame beef)
Carnitas
Carnitas — Michoacán copper pot confit
Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method)
Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method)
Carnitas (Michoacán slow-braised pork confit)
Cecina (Oaxacan thin-cured pork)
Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle)
Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle)
Cemitas poblanas (Puebla sesame sandwich)
Chalupas poblanas (small fried masa boats)
Chapulines (toasted grasshoppers)
Chayote and corn salad (Oaxacan raw vegetable salad)
Chayote preparation and cooking
Chicharrón en salsa verde (pork crackling in tomatillo sauce)
Chicken Enchiladas
Chilaquiles
Chilaquiles
Chilaquiles (red and green)
Chilaquiles (tortilla in sauce technique)
Chileatole (Mexican corn and chile soup)
Chile de árbol salsa (dry-toasted blender salsa)
Chile en Nogada: Mexico's National Dish
Chile rellenos — roasting, peeling, stuffing, battering, frying
Chile Relleno: Stuffed Poblano Technique
Chiles chipotles en adobo (homemade)
Chiles en Nogada: Patriotic Preparation
Chiles en Nogada (Pueblan — Stuffed Poblano, Walnut Cream, Pomegranate — September Dish)
Chiles en nogada (Puebla patriotic stuffed poblano)
Chiles Rellenos
Chiles Rellenos: Stuffed Chilli Technique
Chile verde (roasted green chile pork stew)
Chili con Carne
Chilpachole de jaiba (Veracruz crab soup)
Chiltomate — Yucatecan charred tomato-habanero sauce
Chocolate: Oaxacan and Mayan Preparations
Chorizo mexicano (fresh pork sausage technique)
Chorro de aceite (chile oil finish)
Churros
Cochinita Pibil
Cochinita Pibil: Yucatan Earth-Oven Pork
Cochinita Pibil (Yucatecan — Achiote Pork, Banana Leaf, Underground Pit Method)
Cochinita pibil — Yucatecan pit-roasted pork
Comal and dry-heat charring
Comal temperature management
Consomé de birria and quesabirria tacos
Corn Tortilla: Making by Hand
Corundas (Michoacán triangular tamales)
Crema mexicana (Mexican cultured cream)
Crema mexicana (preparation and use)
E
El Chile en Nogada: Seasonal and National Dish
El Chocolate: From Xocolātl to the Modern Bar
El Día de los Muertos: Food as Ritual and Memory
El Mole: The Complete Sauce System
El Nixtamal: The Alkaline Transformation
Elote
Elote and esquites — corn street food technique
El Tamal: Assembly and Steam Cooking
Empanadas: New Mexican Stuffed Pastry
Enchiladas: New Mexican Style vs Mexican Style
Enchiladas verdes
Enchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema)
Enchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema)
Enchiladas verdes (tomatillo-sauced enchiladas)
Enfrijoladas (black bean sauce enchiladas)
Enmoladas (mole-sauced enchiladas)
Epazote — identification and usage
Escabeche (Yucatecan pickled vegetables and jalapeños)
Esquites and elote — Mexican corn off and on the cob
F
Faisán en Escabeche (Easter — Yucatecan Celebration)
Fish Tacos
Flan de cajeta (Mexican goat milk caramel custard)
Flan napolitano
Flor de calabaza (squash blossom preparation)
Flour tortillas (Northern Mexico wheat tradition)
Frijoles de olla (pot beans — foundational technique)
Frijoles refritos (refried beans technique)
G
Gorditas — stuffed masa pockets, comal and deep-fry variants
Gorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried)
Gorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried)
Green Chile Roasting
Green Chile Stew: New Mexican Comfort
Guacamole
Guacamole: Avocado Preparation Principles
Guacamole: The Technique
Guacamole — traditional preparation and technique
H
L
Labu Siam: The Undervalued Chayote
La Cocina Oaxaqueña: The Seven Moles and Beyond
La Cocina Veracruzana: The Gulf Synthesis
La Cocina Yucateca: Achiote and the Pit
Lard (manteca) versus vegetable shortening in Mexican cooking
La Salsa: Raw, Cooked, and Charred
Las Tres Culturas: Pre-Columbian, Colonial, and Contemporary
La Tortilla: Masa y Comal
Los Antojitos: Street Food Architecture
Los Chiles: The Mexican Chilli Taxonomy
Los Frijoles: Bean Cooking and the Olla de Barro
M
Machaca (northern dried-shredded beef with eggs)
Marquesitas (Yucatecan rolled crispy crepes)
Masa making — stone metate vs electric mill vs Maseca
Memelas (elongated masa cakes on comal)
Memelas (Oaxacan Oval Masa Cakes with Black Beans)
Menudo (Mexican tripe and hominy soup)
Mexican barbacoa pit technique
Mexican Bean Cooking: Frijoles de Olla
Mexican carnitas and barbacoa
Mexican Dessert Architecture: Dulces Regionales
Mexican Rice: Sopa Seca Technique
Mexican salsa construction
Mexican tamale technique
Molcajete — stone mortar technique and seasoning
Molcajete technique
Mole amarillo (Oaxacan yellow-green mole)
Mole Base (The Dried Chilli Paste — Before Adding Chocolate)
Mole coloradito (Oaxacan red mole)
Mole Coloradito (Oaxacan — Simpler Red Mole with Chocolate)
Mole construction
Mole de caderas (Mixtec goat hip stew)
Mole de guajolote (turkey mole)
Mole de olla (peasant pot mole stew)
Mole de Xico
Mole de Xico (Veracruz mole)
Mole Negro (Day of the Dead — Full Method)
Mole Negro (Oaxacan — Full 30-Ingredient Method, Charring and Grinding)
Mole negro — serving and plating tradition
Mole negro technique — charring chiles and tortilla
Mole Negro: The Complete Technique
Mole negro — the most complex sauce in world cuisine
Mole Poblano
Mole Poblano (Pueblan — Chocolate and Dried Chilli — Turkey Method)
Mole Poblano: Puebla's Red-Brown Mole
Mole poblano — the national sauce of Mexico
Mole rojo de Puebla (simplified red mole)
Mole verde and pipián — pepita and herb sauces
Morita chile usage and applications
N
Nacatamal (Nicaragua banana leaf tamale)
Natillas: New Mexican Egg Custard
New Mexican Chile: The Defining Ingredient
New Mexican Cooking Principles: The Overview
Nixtamalisation: The Ancient Alkaline Process
Nixtamalisation: The Transformation of Corn
Nixtamalization
Nixtamalization — cal treatment of dried maize
Nopales preparation and cooking (cactus pads)
P
Papadzules (Yucatecan — Egg-Filled Tortillas in Pumpkin Seed Sauce)
Papadzules (Yucatecan egg-tomatillo enchiladas)
Picadas veracruzanas (Veracruz masa rounds with salsa)
Pico de gallo — raw salsa fresca
Piloncillo syrup preparation
Piñon: New Mexico's Native Nut
Pinto Beans: New Mexican Preparation
Pipián rojo (red seed and nut sauce)
Plátanos maduros fritos (fried ripe plantain)
Poc chuc cebollas asadas (charred Yucatecan pickled onion)
Poc chuc (Yucatecan achiote-grilled pork)
Poc Chuc (Yucatecan — Grilled Orange-Marinated Pork)
Pollo en mole amarillo
Pork Carnitas (Naturally Gluten-Free)
Posole
Posole: New Mexican Hominy Stew
Pozole
Pozole: Ancient Hominy Soup
Pozole blanco (white hominy soup)
Pozole — hominy preparation and the ancient soup
Pozole: Hominy Soup
Pozole Rojo (Jalisco — Red Hominy and Pork Soup)
Pozole Rojo (Jalisco — Red Hominy and Pork Soup)
Pozole rojo (red chile hominy soup)
Pozole verde (Guerrero green hominy soup)
Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version)
Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version)
Q
R
Rajas con crema (fire-roasted poblano with cream)
Rajas con Crema (Roasted Poblano Strips in Crema — Side Dish)
Rajas con Crema (Roasted Poblano Strips in Crema — Side Dish)
Rajas y elote en crema (poblano and corn in cream sauce)
Recado de todo tipo (Belize/Guatemala spice paste)
Recado negro (Yucatecan charred chile paste)
Recado rojo and negro — Yucatecan spice pastes
Red Chile Sauce
Red Chile Sauce: New Mexico's Mother Sauce
Refried Beans
Refried beans (frijoles refritos)
Requeson (Mexican fresh curd cheese)
S
Salsa borracha (drunk salsa with pulque or beer)
Salsa di Pomodoro
Salsa macha — technique and variations
Salsa macha — the chile-nut-oil salsa from Veracruz
Salsa: Raw and Cooked Principles
Salsa roja — roasted tomato and dried chile
Salsa taquera (Mexico City taquería standard salsa)
Salsa Technique: Raw, Cooked, and Roasted
Salsa Verde
Salsa verde — tomatillo preparation
Soaking and blending dried chiles — hydration, ratio, technique
Sopa azteca / sopa de tortilla (tortilla soup)
Sopa de fideo seco con chipotle (smoky dry noodle soup)
Sopa de Lima (Yucatecan — Lime-Soured Chicken Soup)
Sopa de lima (Yucatecan turkey-lime soup)
Sopa de pan (Chiapas bread soup)
Sopaipilla
Sopaipillas: New Mexican Fried Bread
Sopa seca de fideos
Sopa seca de fideos (Mexican dry noodle soup)
Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla)
Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla)
Sopes, huaraches, tlacoyos — thick masa preparations
Stew chicken (Belize recado-seasoned chicken)
Suadero (Mexico City slow-cooked brisket taco)
T
Tacos al Pastor
Tacos al Pastor (Gluten-Free — Naturally)
Tacos al pastor — the Lebanese-Mexican fusion
Tacos de canasta (basket tacos, Mexico City)
Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease)
Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease)
Tacos de Rajas (Vegan — Roasted Pepper Tacos)
Tacos dorados (crispy fried tacos)
Tamal de chipilín
Tamal de elote (Central American sweet corn tamale)
Tamales
Tamales de rajas con queso
Tamales dulces (sweet tamales)
Tamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk)
Tamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk)
Tamales — masa spreading, filling, wrapping, steaming
Tamales New Mexican Style
Tamales Oaxaqueños: Banana Leaf Tamales
Tamales: Steamed Corn Dough Preparation
Tamales: The Masa Preparation
Tamale Technique
Tamalito de chipilín (Guatemalan chipilín tamale)
Tamalito de rajas (chile strip tamale)
Tasajo (Oaxacan cured sun-dried beef)
Tatemada technique (charring tomatoes and chiles)
Tepache and Fruit Fermentation: Peel and Sugar
Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days)
Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days)
The Hot Dog
The Lebanese Emigrant Routes: Tacos al Pastor and West Africa
The Mexican Chilli System: A Taxonomy
The Mexican Mole: Architecture of the Ancient Sauce
Tinga de cerdo (pork tinga, Puebla origin)
Tinga de pollo (chipotle shredded chicken)
Tlacoyos (oval masa cakes with bean filling)
Tlayuda assembly (complete Oaxacan preparation)
Tlayuda (Oaxacan large charred tortilla base)
Tlayuda (Oaxacan — Large Crisp Tortilla with Tasajo and Quesillo)
Toasting dried chiles on a comal — timing, temperature, the point of over-burn
Tomatillo: The Mexican Husk Tomato
Tortilla — hand press, comal, and the puff
Tortilla: Making from Masa
Tostadas (base preparation)
Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle)
Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle)
Tostadas (fried or baked crisp tortilla base)
Totopo — Oaxacan hard tostada
Tres Leches Cake