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Mexican Regional Salsas: Why There Is No Such Thing As “Salsa”

In Britain, salsa means one thing. Red, tomato-based, sold in a jar next to the tortilla chips. In Mexico, salsa...

What Makes a Great Mexican Salsa? It’s More Than Just Heat

Most British kitchens treat salsa the way they treat hot sauce: a condiment you add for kick, not for flavour....

Mexican Restaurants in London Worth Knowing About

Ask most people where to find good Mexican food in London and they’ll point you towards whichever taco chain is...

What Is the Milpa? The 5,000-Year-Old Farming System That Still Feeds Mexico

Most people who talk about heirloom corn talk about flavour. Single origin, stoneground, ancient variety, whatever the label says. What...

Nixtamalization: The Ancient Process Behind Better Tortillas

Most people assume a tortilla is simply corn flour, water and a hot pan. It isn’t, and that assumption is...

The Story Behind Masafina’s Mexican Ingredients

Most “authentic Mexican” food that’s made in Britain isn’t authentic at all. It’s a supermarket approximation built for shelf life,...

A Guide to Mexican Dried Chillies: Guajillo, Ancho, Chipotle and More

If Mexican cooking has a secret, it isn’t a single ingredient. It’s the dried chilli, and the fact that there...