Bay Scallop Ceviche |Ceviche de Callos de Almeja

Region | Baja California

Preparation Time | 20 minutes, plus 20–30 minutes marinating

Cooking time | 10 minutes

Serves | 6


2 cups (16 fl oz/475 ml) mixed orange, grapefruit, and mandarin juice

1 lb 2 oz/500 g small fresh bay scallops, shelled

¾ cup (6 fl oz/175 ml) lime juice

2 bay leaves

½ red onion, chopped

1 habanero chile, seeded and chopped

½ cup (4 fl oz/120 ml) extra virgin olive oil

2 tablespoons chopped cilantro (coriander) leaves, plus extra for garnish

4 tablespoons chopped peppermint or spearmint leaves

1 cup (6 oz/175 g) orange and grapefruit segments, chopped

sea salt and pepper

1 slice lemon, to garnish

1 slice lime, to garnish

Tortilla chips, to serve


Pour the mixed citrus juice into a saucepan, bring to a boil, and reduce by half. Set aside. Put the scallops in a bowl or dish, add enough lime juice to cover, add the bay leaves, cover with plastic wrap (clingfilm), and marinate for 20–30 minutes. Drain, put in a clean bowl, add the onion, chile, reduced citrus juice, olive oil, salt and pepper to taste, and the herbs and mix well. Add the fruit segments. Garnish with a lemon and lime slice and tortilla chips on the side.

Corn Soup | Sopa Elote Mexicana

Region | Mexico City

Preparation time | 25 minutes

Cooking time | 35–40 minutes

Serves | 6


8 white corn on the cobs

5 tablespoons (2½ oz/60 g) butter

½ onion, finely chopped

2 cloves garlic, crushed

3 serrano chiles, seeded and chopped

2 poblano chiles, dry-roasted and sliced

4¼ cups (1¾ pints/1 liter)

Chicken Stock

Pinch of baking soda (bicarbonate of soda)

1 cup (9 fl oz/250 ml) milk

1–2 sprigs epazote or oregano

sea salt and pepper

To garnish

1 cup (8 oz/225 g) cotija or queso fresco, diced

2 mild chiles, membrane and seeds removed and cut into strips


Remove and discard the husk from the corn on the cobs and cut off the kernels with a sharp knife. Set aside 6 tablespoons for garnish.

Melt the butter in a large saucepan. Add the onion and garlic and cook over medium heat, stirring occasionally, for 5 minutes. Add the chiles and three-quarters of the remaining corn kernels and cook, stirring constantly, for 3 minutes. Add half the stock, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for 10 minutes, until the corn is tender. Remove the pan from the heat.

Put the remaining corn kernels into a food processor, add the remaining stock, and process until thoroughly combined. Combine the baking soda (bicarbonate of soda) and the milk, and, with the motor running, gradually add the mixture to the food processor through the feeder tube until pureed.

Strain into a pan, add the epazote, and bring to a boil over low heat, stirring constantly. Simmer until thickened, then stir in the chile and corn mixture. When the soup is hot, remove the pan from the heat.

Remove and discard the epazote, taste, and adjust the seasoning.

Serve in soup bowls with cheese, corn, and strips of chile.

Beef Tenderloin with Chipotle Mayonnaise | Filete de Frio res con Mayonesa de Chipotle

Region | Federal District

Preparation time | 30 minutes, plus 1 hour chilling

Cooking time | 20 minutes

Serves | 6


1 (2½-lb/1.2-kg) beef tenderloin (fillet)

1 tablespoon olive oil

sea salt and pepper

Chipotle mayonnaise

3 smoked chipotle chiles in adobo

2½ teaspoons Worcestershire sauce

1½ cups (12 fl oz/350 ml) good quality mayonnaise

To serve

mixed watercress and arugula (rocket)

½ cup (4 fl oz/120 ml) Shallot Vinaigrette


Season the beef with salt and pepper. Heat the oil in a heavy saucepan. Add the beef and cook over medium heat, turning occasionally, for about 20 minutes, until evenly browned.

Remove the pan from the heat and lift out the beef. Wrap tightly in aluminum foil to give it a neat round shape. Let cool, then chill in the refrigerator for at least 1 hour.

To make the mayonnaise, put all the ingredients into a food processor or blender and process until thoroughly combined. Strain into a bowl, cover, and put in the refrigerator.

Remove the beef from the refrigerator about 15 minutes before serving and unwrap. Using a sharp knife, slice the meat and divide among 6 individual plates.

Put the salad greens into a bowl, add the vinaigrette, toss lightly, and put beside the beef. Drizzle the beef with the chipotle mayonnaise and sprinkle with sea salt. Serve cold.

Crème Caramel with Cheese | Flan de Cajeta con Queso

Region | Mexico City

Preparation time | 15 minutes

Cooking time | 1 hour 10 minutes

Serves | 6


1 cup (7 oz/200 g) sugar

3 eggs

1 teaspoon vanilla extract

½ cup (3½ oz/100 g) cream cheese

1½ cups (12 fl oz/350 ml) evaporated milk

1¾ cups (14 fl oz/400 ml) condensed milk

Sliced strawberries, to decorate


Preheat the oven to 400°F (200°C/Gas Mark 6). Place a 1½-quart (2½-pint/1.5-liter) ovenproof mold or 6 individual ramekins into the oven while you melt the sugar.

Melt the sugar in a wide saucepan over low heat. When the sugar begins to dissolve, increase the heat to medium-low and heat for about 10 minutes, until the sugar has completely dissolved and the syrup has turned brown. If any sugar crystals remain, keep it on the heat until dissolved. Working quickly, and with oven mitts (gloves) on, remove the mold or ramekins from the oven and scrape the caramel syrup into the mold or ramekins. Pick up the mold and tilt it so the syrup coats the sides and bottom completely. Set aside.

Put the eggs, vanilla, cream cheese, evaporated milk, and condensed milk into a food processor or blender and process for a few minutes until smooth. Pour through a sieve (strainer) into the prepared mold or ramekins and cover with aluminum foil.

Put the mold or ramekins into a roasting pan and pour enough boiling water to come halfway up the sides. Bake in the oven for 60 minutes, until set. Insert a knife in the flan—if it comes out clean, it is set.

Remove the pan from the oven, lift out the mold or ramekins, and let cool. Get a serving plate ready, then dip the flan in a sink full of warm water for just a few seconds and put the plate on top. Turn it over to release the flan, letting the caramel drizzle all over it. Decorate with the sliced strawberries and serve.

Mexico : The Cookbook

Mexico: The Cookbookis the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colourful presentations and bold food combinations.

The book features more than 700 delicious and authentic recipes that can be easily recreated at home. It is written by one of Mexico’s foremost food writers and ambassadors for Mexican cuisine, Margarita Carrillo Arronte, who brings 25 years of experience and knowledge into the definitive volume.

The book takes a look at the regional diversity of Mexico and shows how the traditional cuisine of each region is not just the ingredients, preparation methods and utensils; but is the rich legacy of its history and cultural identity. The wealth of indigenous roots, the product of cultural fusion and racial integration and the influence of other countries have all contributed to create a cuisine that today distinguishes each region.