Flower infusion drink

One of the many traditional aguas frescas that accompany Mexican meals, is Agua de flor de Jamaica, a tangy-sweet thirst-quenching infusion prepared by steeping the calyces of the dried Hibiscus flower - also called Rosa de Jamaica, or Jamaican rose.

This flower infusion is traditional in other regions of the world; in Egypt - where it's consumed hot - it's called Karkadè.

The popular Mexican braised pork

Carnitas is one of those Mexican dishes whose recipe varies from region to region throughout the country. In my family, carnitas were more of a Sunday tradition, served as filling for tacos, topped with salsa verde, chopped cilantro, avocado and some drops of lemon juice.

MEZQUITE's crispy outside-tender inside version is accomplished by braising pork tenderloin and spare ribs with milk, orange peel and aromatic herbs.

Spicy appetizer or condiment..

MEZQUITE's home-made version of pickled serrano and jalapeño chiles, includes baby potatoes, cauliflowers, fava beans, cipolline, garlic and carrots.

Many restaurants in Mèxico have their guests find a small bowl of chiles en escabeche as soon as they sit at the table, it's a perfect appetizer and also great to accompany an infinite number of dishes, for instance.. Carnitas!

From Mèxico to the world..

TOMATE VERDE - MEXICAN TOMATO
Unlike the red tomato, which was taken to Europe from Mèxico by the Spaniards and then spread world-wide; tomatillo (Physalis Ixocarpa) has had more of a regional history, being grown mostly in Mèxico and Central America.

Tomatillo fruit, which grows inside a thin husk (always removed), is a staple in Mexican Cuisine - take the traditional salsa verde (in both the raw and the cooked versions), where tomatillo's peculiar sweet and sour flavour is best appreciated.

Lentil Stew

Cold weather calls for warm food, Lentejas con plàtano is a family staple, the lentils are slowly stewed together with slices of plàtano macho - plantain - and tiny bits of bacon, all seasoned with tomato and a hint of chipotle.

In countries such as Italy, lentils are included in the traditional New Year's menu, as they are said to "call" money in abundance for the new year.

A sensorial feast

In Mèxico, it is an ancient tradition to set up an altar at one's home on this day as a tribute to our beloved relatives who have left us, so when their souls come back to visit, guided by the candle light, they find, flowers, bread, water and their favorite foods, and drinks...

From the Yucatàn Peninsula..

Marinated in achiote - the “Mexican saffron” - and bitter orange juice, this pork dish is wrapped in banana-tree leaves and slowly oven-roasted (the ancient Mayans prepared a whole suckling pig and buried it in the ground on top of burning ashes).
Cochinita Pibil is best paired with pickled red onions and fresh chile habanero.