the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Roasted Chile Peppers

4 Anaheim chile peppers

Place chile peppers over a gas burner on high, or under a broiler flame. Turning often, broil until black all over. Place chiles in a paper bag. Seal bag and let sit for 30 minutes to steam-cook. Remove chiles from bag. Remove stem, then slice chiles lengthwise. Remove seeds. Turn chiles over and gently scrape off charred skin with a knife. Some skin will remain. Rinse and dry chile halves gently. Cut as desired.


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from La Parilla

from Kate's Global Kitchen

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This page modified January 2007