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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Mexican Sausage (Chorizo)

6 ounces chiles guajillos
2/3 cup vinegar
5 garlic cloves, peeled
2 pounds ground pork
1 tablespoon paprika
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground allspice

Wipe the chiles clean. Remove stems, then cut lengthwise. Remove seeds, and place in a small bowl. Cover with hot water and let sit for 30 minutes. Discard water and place the chiles in a blender jar. Add the vinegar and garlic cloves and purée until smooth; set aside.

Place the pork in a large bowl. Add the paprika, oregano, salt, cumin, coriander, pepper, and allspice. Mix well. Add the chili sauce and combine well. Stuff into casings, or fry as patties.


Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

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This page modified January 2007