"Green Mole"

PUMPKIN SEEDS MOLE
Among the numerous kinds of mole (from nàhuatl molli = sauce) that exist in Mèxico since prehispanic times, there is one commonly know as mole verde or green mole; the base ingredients: pepitas (hence the name) or toasted pumpkin seeds, tomatillos, cilantro, lettuce, green chiles and other spices. It is all toasted, ground and slowly cooked into a thick paste.

Here, mixed with shredded chicken and served on a tostada topped with Mexican cream and pepitas..

In Oaxaca

MOLE OAXAQUENO
There are only a few markets as fascinating as the indoor market of Oaxaca city, which has been on the same site since the 17th century.
To visit this market is to have a complete sensory experience where colors, smells, sounds and tastes mix in an almost overwhelming manner. Among the things you can buy there, are the many ingredients for Mole Negro Oaxaqueño: mulato chiles, pasilla chiles, garlic, sesame seeds, dried avocado leaves, tortillas, almonds, walnuts, peanuts, raisins, cinnamon, cloves, allspice, marjoram, thyme, oregano, onions, tomatillos, tomatoes, and the main ingredient: Mexican chocolate.
Authentic mole takes 3 days to make, when all ingredients are ground by hand on a volcanic rock metate..

La sopa..

CRAB SOUP-STEW VERACRUZ-STYLE
This recipe, is a flavorful stew of crab meat cooked in tomato broth, flavored with a spicy paste of dried chipotle and garlic, and the peculiar epazote herb; tiny fresh corn-dough dumplings are added to thicken this rich soup.

Coming soon!

A classic soup from Veracruz!

Jìcama , the Mexican Turnip

The word jìcama refers to the edible tuberous root of a native Mexican vine, it has a crispy texture, a unique subtle sweet flavor and it's composed of 85% water, all this make it ideal to be eaten raw; like Mexicans have done for centuries.

If you visit the city of Morelia; in the state of Michoacàn, you will see this refreshing fruit salad being sold by street vendors almost on every corner.
MEZQUITE's version consists of jìcama, cucumber, mango, pineapple, orange & lime juice, a dash of vinegar and it's topped with ground chile pasilla and queso cotija.

Ice pops

Paletas de hielo or ice pops are part of a well-rooted tradition in México since the beginning of the 20th century, when the first refrigerating machines arrived in the country.
Since then, the paletero or "ice pop man", pushes his cart on the streets, ringing a sort of bicycle bell to let everyone know he arrived.

In this picture paletas de durazno, or peaches and cream.

Cactus?

OPUNTIA FICUS-INDICA
Tenochtitlàn, the great capital city of the Aztec civilization, was founded on a small swampy island in Lake Texcoco due to an ancient prophecy: the destined site for the city would be signaled by an eagle eating a snake while perched atop a cactus; a vision that was immortalized in Mèxico's coat of arms and on the national flag. Ever since, the Nopal has played an important role in Mexican culture and gastronomy and together with corn and the agave plant, it also plays an important role in Mexican economy.

The cactus fruit is the sweet "prickly pear".

MEZQUITE's Ensalada de Nopales: Pan-seared nopales, red and yellow tomatoes, fresh jalapeños, red onions, cilantro, salt and a dash of olive oil and lime juice.

From México to the world

Archaeological findings in central México indicate that corn was cultivated at least 5600 years ago! The very sophisticated and precise Aztec calendar marked every step of its cultivation which was almost a ritual, linked to several deities which "helped" the crops grow.
Ever since, maìz has been the main protagonist of Mexican gastronomy and nutrition.
The tortilla, for example is what bread is to other cultures; the variety of dishes, foods and even drinks prepared with fresh corn, corn flour and dough throughout every region in México is endless..

In the picture, a street vendor selling elotes (poached corn on the cob) and esquites (corn kernels).

NEXT: Corn based "Antojitos" (small cravings).

Corn based "Antojitos" pt. 1

CAMARON (SHRIMP) + QUESADILLA = CAMARONILLA
Although there's no cheese (queso) in these empanada-like fritters, the word describes the shape and the way of cooking it as well as the filling. Prepared with fresh corn dough and fried crispy, MEZQUITE's camaronillas, are filled with camarones a la diabla or "devil" shrimp.
See below this post, the place from which I got this recipe..

Camaronillas after surfing!

DOWN MEXICO'S PACIFIC COAST
The coast of the state of Michoacàn is covered with beach breaks, point breaks, reefs and river mouths, this is why Barra de Nexpa is considered a secret spot among surfers as well as one of the two best surfing spots in the whole of México.
This remote location was for a long time a small, almost non-existent outpost; nowadays there are more cabañas and rental rooms to accommodate the seasoned surfer and the adventurous traveler. Definitely not a destination for the mainstream tourist! There is little to do here apart from relaxing, enjoying the sea, the breeze and the magnificent waves, also, the nearest airport is two and a half hours away by car..

Needless to say, the gastronomy is simple and based on seafood and fish, the day's catch is often cooked the same night for dinner. During a holiday in Barra de Nexpa i tried the camaronillas for the first time, I figured out the recipe, but I'm sure our hostess would've had no problem sharing it.

Corn based "Antojitos" pt. 2

CRISPY ROLLED TAQUITOS
Commonly known as flautas or "flutes" because of their shape, one can never go wrong serving these, they can be filled with chicken or stewed potatoes; here, topped with a bit of sour cream, hand-crushed salsa Mexicana, crumbled queso fresco and onions. MEZQUITE encourages you to eat them with your hands..

A summer delicacy..

There are many theories about the origin of Ceviche, every former Spanish colony has its own version (and spelling for the word too); which makes the theory of Ceviche being introduced by the Spanish the most convincing. Ceviche consists of citrus-marinated and thus cooked raw fish. MEZQUITE's version a la Mexicana is served on a cocktail cup with tostadas, a great crispy contrast!

Essential Mexican cookware

THE MEXICAN GRIDDLE

I'm pretty sure this smooth-flat griddle is present in every household in Mexico and used on a daily basis; its origin dates back to the pre-Columbian era, it's main uses: cooking tortillas, toasting chiles, spices and coffee & cocoa beans as well as roasting vegetables.

The comal was originally made of clay and passed on through generations, the modern times have seen it evolve into iron and designed to fit on a stove top instead of an open wood fire.

MEZQUITE's Salsa Molcajeteada calls for comal-roasted tomatoes, jalapeños, serranos, onions and garlic.

Squash stew

This is a recipe beloved by Mexican families, usually cooked together with pork, MEZQUITE's version is meat-less; who said Mexican food is not vegetarian-friendly?
Green and yellow calabacitas, tomatoes, onions, white corn kernels, and chile poblano rajas or strips of poblano pepper, topped with Mexican cream and listo! A perfect taco filling or side dish.