The area around Lake Pátzcuaro, in the state of Michoacán, bursts into wildflower bloom in late September, just as the rainy season is ending here. The flowers are naturalized wild...
It's that time of year again: time for chiles en nogada! I was thrilled to eat the chile above at Restaurante La Conspiración de 1809 in Morelia, Michoacán--it was without...
Mexico's summer always gives us an abundance of flor de calabaza (squash flowers) to be used in the kitchen. Prepared as sopa de guias (squash vine soup), quesadillas, or stuffed...
Piled high in every town's market, locally grown strawberries sell all year 'round in parts of Michoacán, Guanajuato, and Jalisco. Mexico Cooks! photographed these at a daily outdoor market in...
Seasonal chiles en nogada (stuffed chiles poblanos in walnut sauce) were the most popular item at the Pátzcuaro food show one September quite a few years ago. Pátzcuaro has just...
Here's another wonderful dessert for a Lenten Friday: American-style blackberry cobbler, made with super-delicious blackberries grown in Michoacán, Mexico. When you're shopping, look at a 'clamshell' of blackberries. Most blackberries...
Delicious and eaten at any time of the year, rajas de chile poblano con crema, cebolla, y elote (strips of poblano chile with cream, onion, and young tender corn) is...
Pouring miel de piloncillo (spiced raw brown sugar syrup) over the second layer of capirotada. The cazuela (clay dish) measures about 14" in diameter at the top. Capirotada is the...
Cuaresma (Lent) started on Ash Wednesday, March 2, 2022. Many people all over the world are searching for something delicious to serve on Lenten Fridays, when abstinence from meat is...
Lots of people are like Mexico Cooks! when it comes to cookbooks. We own hundreds of them, but actually cook from very few. For well over a year, I read...