By Gina Hyams   As it happens, one of my daughter’s earliest memories is about gelatina. When she was a toddler, she attended a pre-school in Mexico where the teachers served the kids a gelatina snack each day that was shaped like the Virgin of Guadalupe. She remembers looking forward to it and wondering what

By Aleyn Merchand Christmastime in Mexico is all about the food (yum and yay!). People can’t stop talking about their holiday plans, but more importantly, what they’re going to make for dinner on Christmas and New Year’s Eve. Answers will vary a bit depending on the region and family, but there are some dishes that

By Adrian Becerril Cancún is a city that was developed in the 1970’s to be one of the most important touristic hubs in the Caribbean, but it is also considered to be one of the most eclectic and cosmopolitan cities in Mexico. With more than 1,000 nationalities living in the city, you can find flavors

By Ariane Ruiz October is always a special time of the year to be in Mexico. As the country eagerly prepares for Day of the Dead, the markets come to life stocked with bright, colourful adornments such as sugar skulls, papel picado, candles and tiny skeleton figurines, everything one would need to set up for

Direct from a local: Here’s why Cancún street food is worth trying By Lesley Téllez   For Eat Mexico’s newest tour experience, we’re leaving Mexico City to try something completely different. Our first beach-city tour takes place in Cancún, and it’s designed to show you all the flavors you’d miss if you stayed on the

By Maria del Mar Most people might think the most famous dish in Puebla is mole poblano. But equally as famous in Mexico are chiles en nogada, a baroque, complicated dish comprising roasted poblano chiles stuffed with a sweet-and-savory picadillo, topped with a creamy walnut sauce, and studded with pomegranate seeds. According to local legend,

by Brooke Porter Katz In Mexico, some desserts are eaten at certain times of the year no matter where you live, like pan de muerto for Day of the Dead or rosca de reyes for Three Kings’ Day. Molletes poblanos, however, are rare treats eaten only in Puebla city for a couple of months every

By Lesley Téllez We’ve mentioned before on this blog that Mexico City is a huge place. For a company devoted to highlighting the best of Mexican food culture, it’s been challenging for us to truly show off as much of this vibrant city as we can. I think a lot about: which neighborhoods, and which

by Ariane Ruiz In a place so crowded and many times overwhelming as Mexico City, escaping to the countryside for some fresh air is necessary. Milpa Alta, the city’s southernmost borough, is a rural area known mostly by its cactus production and for being home to families that make mole to sell in city markets.

By Alejandro Dungla In Mexico, corn was the beginning. In Mexico, we are made of corn. About 9,000 years ago in southern Mexico (some historians say in the Tehuacán Valley, others point to the Balsas River Valley), the process of domestication of the most important grain of the Americas started with a little grass called