These are among a big variety of traditional sweets, or dulces mexicanos, which are usually made with cane sugar and some spice. Figs, being a very delicate fruit, preserves perfectly and is an excellent addition to any dessert or a sweet treat of its own.
Tamal – is everybody’s favorite meal, any ingredients may be used, but corn dough is usually the main ingredient. It may be flavored with tomato paste, epazote or other herbs and stuffed with beans, salsa, cheese, cilantro or meats. It is then wrapped in the corn husks or banana leaves and stem cooked. From the book “Plants of the Mayan World, Traditional Remedies, Food & Art”.
Tortillas made of white corn are most common in Mexico. They are made in street side tortillerias and usually sold still warm. Even though they can not compare with tortillas mad of organic corn, or maiz criollo,they still smell great!
Nopal is the most common cactus in Mexico, used in many different ways, one of which is to make a salad or taco toppings. Fresh harvested leaves are cleaned, cut and boiled for a few minutes. Strained and rinsed, they are mixed with cilantro, diced tomatoes and onions and seasoned with salt, black pepper and lime juice.
Chaya is a Mayan miracle plant, extremely rich in vitamins, minerals and nutrients. It is used in smoothies, stir fries, fried eggs, soups, tacos, tortilla dough. Here crepes are prepared with chaya mixed into the dough, and the creamy filling is made with walnuts, sour cream, garlic and herbs. From the book “Plants of the Mayan World, Traditional Remedies, Food & Art”
Fresh or dried black beans make an excellent and very nutritious soup. Bets to soak them overnight and then boil on low fire with onions and chiles for the best flavor. When done, black bean soup may be served with your favorite garnishes, such as diced bell peppers, avocado, tomato, celery and epazote or cilantro for flavor. from the book “Plants of the Mayan World, Traditional Remedies, Food & Art”
Tostadas are a very common part of the meal in Yucatan. Snall corn tortillas are fried in oil and topped with black bean paste, salsa, cheese and lettuce. Crunchy, light and delicious, tostadas are easy to make and can be packed for a picnic or a healthy snack.
Hibiscus flower is a popular gourmet ingredient in a variety of wonderful plates. But even more often hibiscus is made into a drink, which may be served hot or chilled. A couple of dry flowers in a cup of boiling water and any seasonal ingredients to add more flavor. From the book “Plants of the Mayan World, Traditional Remedies, Food & Art”.
These combs are made from different varieties of wood and decorated by the artists of Oaxaca, a really beautiful gift item that supports local communities.
Camote is a word for a sweet potato in Mexico. And one of the local favorite snacks is to fry them until golden and crispy and serve with spicy chipotle sauce, prepared by mixing sour cream, pickled chipotle chiles, a pinch of salt and a little honey.