Food of Mexico and Recipes

Food of Mexico and Recipes


Encompassing the fresh from the garden cuisine of Rancho La Puerta, to Copper Canyon and the gastronomy capital, Puebla, this is just a small sampling of our experiences with Mexican food. A book could not begin to cover the variety of flavors and tastes, let alone an article. What we’ve attempted to do with this feature in our Big Blend Column is to cover a few special dishes and memories.

This month’s features include:

Senor Rio Classic Margarita
Copper Canyon Balderrama Scallops or Shrimp Ceviche
Rancho LaPuerta Aztec Guacamole
Rancho LaPuerta Grilled White Corn Soup with Leeks & Roasted Peppers
Puebla Molé
Cabo San Lucas Marlin from the Giggling Marlin


We hope you enjoy this selection of recipes.

Since the Hill Team enjoys Mexico so much, we plan to feature more soon.

Maralyn D. Hill and Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where&WhatInTheWorld;

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”


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