Learn why and how totopos and tostadas are the multi-purpose cutlery of Mexico.
Virtually every dish in the Mexican cuisine uses maize one way or another, and its fundamental importance in Mexico’s kitchen and culture can be traced up to… Read more “Maize culture, Mexico”
From the náhuatl name ‘izquitl’, esquite is the maize kernel served in a cup and condimented, usually served by street vendors and stalls.
Another delicious treat from Mexico’s streets is the elotes preparados, sold everywhere in any city by eloteros pushing their wheeled carts.
What in other parts of the World is a deadly disease, the Aztecs considered a gift from the gods.
What it was another method of making the tough skin of a pig edible, has become the perfect snack in the northern States of Mexico: chicharrones de cerdo.
Called tlaxcalli in náhuatl, this flat round bread made from cornmeal or flour is the staple food of Mexico, as bread is in Europe or rice is in Asia.
Churritos de maíz are another traditional mexican snack, made of small, deep-fried cornmeal sticks, shaped like little churros (hence the diminutive name churrito), with a thick and crunchy consistency.