Latest from Deliciosa
Festive Nights
With 2020 being what it is – or isn’t – this year the holidays seem much less festive than they might be otherwise. The economic fallout on the island, from the ongoing pandemic, means many people can’t afford gifts or have drastically scaled down their gift giving. Get togethers with friends and/or family are discouraged,Continue reading “Festive Nights”
Christmassy Goodness
Thin, fried and with a sweet deliciousness, Buñuelos (pron: buh-nyou-whey-loes) are one of Mexico’s most popular Christmas traditional treats. Popular in many Spanish speaking countries, they are eaten for luck during the holidays and not just at Christmas, they are also served during other holidays, particularly Easter. Even the bread company BIMBO makes buñuelos yearContinue reading “Christmassy Goodness”
A Taste of the Season
It’s finally December – the last month in a year to forget – and Christmas is nearly upon us. It could be just another disappointment in a string of quarantine holidays that came and went without celebration but is anyone really going to let it slide by without some sort of fanfare? It is whatContinue reading “A Taste of the Season”
Food for the Soul
November is under way and another Día de Muertos has quietly passed by. With 2020 taking it’s toll on another tradition and celebration, by having all public events and gatherings cancelled, although people would have set up ofrendas (altars) in their private homes for this important Mexican holiday, so it’s not that the meaning orContinue reading “Food for the Soul”
SALSA!
Perhaps the king of Mexico’s condiments, salsa can elevate even the most simple dish to sublime levels. While many visitors to Mexico may think of something simple and cooked, with tomato and onion, like Pace or Herdez produced brands when speaking of salsa, or perhaps the fresh pico de gallo you’ll almost always find inContinue reading “SALSA!”
Achiote – Red Spice Goodness
Considered native to Mexico, Belize and areas of South America, the Bixa Orellana shrub’s distinctive red seeds are used to produce the spice, Achiote – named from the Aztec Nahuatl language, also commonly known as Annatto, as well as Roucou in other areas of the Caribbean. After the seeds have been dried and ground, theyContinue reading “Achiote – Red Spice Goodness”
Mamichi
With many of the island restaurants still closed for the CoVID pandemic, many chefs and restaurant staff are improvising to keep themselves afloat, until their places of employment re-open. Valeria Galicia Miranda is no exception and has risen to the challenge with her new offering, Mamichi. Born out of necessity – Mamichi Food & DessertsContinue reading “Mamichi”
Chiles en Nogada – the taste of México’s Independence
“Chile (pepper) is the heart and soul of Mexican food, and as I would say in my own language, is the beginning and end of Mexican food.” Ricardo Muñoz Zurita A prestigious Mexican dish, Chiles en Nogada moves into the spotlight each year, for the celebration of México’s Independence. The myth of the dish, is thatContinue reading “Chiles en Nogada – the taste of México’s Independence”
What’s in a name?
Huitlacoche. Cuitlacoche. Corn Smut. Corn Truffle. Mayan Truffle. All these names refer to the same thing – deliciousness! Sometimes, under rainy or excessively humid conditions, the fungus Ustilago maydis attacks organic corn and the kernels change into large, bulbous blue-grey, mushroomy galls that taste simultaneously of corn and mushroom but also with a woody, richContinue reading “What’s in a name?”
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