Ceviche is a chilled fish stew "cooked" in lime juice. This article includes a history of the dish and a selection of ceviche recipes.Recipe for Ceviche, Chilled Fish Stew including history abut the dish
This is a bibliography and resource guide for Mexican foods and cooking history and information. If you are researching a Mexican dish or just curious about Mexican foods then this is a good place to start. Pre-Columbian Cuisine. Mexican Cooking Tools.
Nixtamal (nixtamalado) - Dried maize which has been lime treated and partially cooked. Learn how to make your own, step by step with pictures. Grind nixtamal to make tamales or tortillas, or used for hominy or pozole.
What are pepitas, and how are they used? In Mexico, pepita verde is the green inside kernel of the pumpkin or squash seed, and pepita menuda is the whole seed with the hull. In the U.S. it's just the green kernel. Learn about the history, uses, nutrition, and recipes.
Chef Chef Julieta Ballesteros is from Monterrey, Mexico. Learn about her career and aspirations to educated the public about good, healthful Mexican cuisine.