"mexican cuisine" news and stories

Ever had a corn tortilla or a bowl of Mexican posole soup? Then you've eaten hominy.

'Antojitos: Festive and Flavorful Mexican Small Plates'
by Barbara Sibley and Margaritte Malfy with Mary Goodbody
Photography by Lucy Schaeffer
Ten Speed Press -- 2009
Buy it on Amazon

Antojitos, as Barbara Sibley and Margaritte Malfy explain in their book of the same name, are small bites sometimes eaten as appetizers in Mexican cuisine and sometime just downed as a street snack to satisfy between-meals hunger pangs.

The owners of New York City's La Palapa have written a book that covers all manner of these spicy snacks -- from empanadas and tacos to ceviches and mole. Along the way, they give brief stories about the dishes as well as menus perfect for any fiesta, and colorful pages filled with images of Loteria cards and stock Mexican art that add a whimsical touch to the cookbook.

See what we tested and whether it's worth buying after the jump.

There are many dishes in which the sauce can overwhelm the rest of the meal. But mole is not just a sauce; it's also the focal point of the dish. The meat that accompanies the mole plays a secondary role. Mole consists of nuts, chilies, and spices that are toasted and ground to release their spicy-sweet aroma. Mole poblano from the state of Puebla is also made with chocolate. Hence, its nickname chocolate sauce.

The word "mole" derives from the Náhuatl (language that dates back to the Aztecs) word "molli". The process of making mole is lengthy and it usually involves toasting ingredients, slow-roasting, pureeing, and frying fresh herbs. But, at the end, you have a dish full of deliciously complex tastes, a rollercoaster of flavors. And, if you're looking for the most thrilling gastronomic ride, head to the city of Oaxaca, known as the "Land of Seven Moles."

In Zarela Martinez's book "Food & Life of Oaxaca", renowned Mexican chef shares an incredible recipe for Teotitlan-style black mole. Another recipe to try out is turkey enchiladas with mole sauce. I have just recently been exposed to this fascinating sauce, and I cannot stop thinking about its richness and the fact that there are so many more for versions for me to try.

VIA: ilhuicamina's Flickr

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour (until I run out), so please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously -- Midnight Sausage: Polish Village, Chicago