What Is La Catrina? Meaning, History & Día de Muertos
By Victor Rubio
Discover how José Guadalupe Posada’s satirical calavera became Diego Rivera’s elegant La Catrina and an enduring symbol of art, memory, mortality, and Día de Muertos.
MexCocina: Mexican Kitchen Recipes, Cooking Tips, Food Culture & Traditions
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The Día de Muertos Ofrenda: What Goes on an Altar and What Does It Mean?
By Victor Rubio
What belongs on a Día de Muertos ofrenda, and what does each altar element mean? Learn how photographs, candles, papel picado, cempasúchil, pan de muerto, sugar skulls, favorite foods, water,...
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Traditional Mexican Kitchen Tools: From Metate and Molcajete to Comal, Clayware & Tortilla Press
By Victor Rubio
Explore the history and everyday use of Mexico's most recognizable kitchen tools, from the ancient metate and volcanic-stone molcajete to comales, barro cookware, tortilla presses, and tortilla warmers. See how...
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Regional Mexican Egg Dishes: Huevos Rancheros, Motuleños, Tirados & More
By Victor Rubio
Explore the regional flavors of Mexico through huevos rancheros, huevos motuleños, huevos a la mexicana, huevos tirados, and huevos con chorizo. Learn how tortillas, refried beans, salsa, hot sauce, and...
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Getting Ready for Fiestas Patrias: Pantry, Pozole & Party Prep
By Victor Rubio
Fiestas Patrias celebrate independence, cultural heritage, family, and food. Discover the important celebration dates and prepare your own gathering with pozole verde, colorful decorations, serving ware, and essential Mexican pantry...
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MexGrocer’s 10 Most Popular Mexican Spices and How to Use Them
By Victor Rubio
From fruity guajillo and smoky morita chiles to Mexican oregano and menudo seasoning, discover ten customer-favorite spices and how to use them in traditional Mexican cooking.
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5 Mexican Pantry Staples for Busy Weeknight Dinners
By Victor Rubio
A well-stocked Mexican pantry makes busy weeknight dinners easier. Discover five essentials that turn one batch of smoky chicken tinga into tostadas, sopes, burritos, huaraches, and more.
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Chamoy vs. Tajín: What’s the Difference and How Do You Use Them?
By Victor Rubio
Chamoy and Tajín both deliver the tangy, salty, chile flavor loved in Mexican snacks, but they are not the same. Discover what each condiment contains, how their flavors and textures...
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Fresh-Off-the-Comal Flavor: Why Uncooked Flour Tortillas Taste Better
By Victor Rubio
Enjoy fresh-off-the-comal flavor without making tortillas from scratch. Discover why uncooked flour tortillas taste so good, how quickly they cook, and how to use them for quesadillas, family meals, and...
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The Sweet and Spicy History of Vero Candy
By Victor Rubio
Discover the history of Vero candy and the Mexican flavors behind favorites like Vero Mango, Rebanaditas, Pica Fresa, Rellerindos and Elotes. Learn how mango, tamarind, chile, lime and salt came...
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Chile Tepin vs. Chile Pequin: What Is the Difference?
By Victor Rubio
Chile Tepin and Chile Pequin may look similar, but these tiny Mexican peppers have distinct shapes, flavors and levels of heat. Discover how to tell them apart and which chile...
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Saladitos: The Little Salted Fruit with a Big Borderland Story
By Victor Rubio
Saladitos are dried salted plums with a long cultural journey, from Asian preserved fruit traditions to northern Mexico’s borderland snack culture. Learn how these salty, sour treats became a nostalgic...
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Chile Morita: The Sweet, Smoky Chile for Salsas, Moles & Mexican Comfort Food
By Victor Rubio
Discover Chile Morita, the sweet, smoky dried jalapeño used in Mexican salsas, moles, adobos, stews, chilaquiles and comfort foods. Learn how hot Morita chiles are, what they taste like, how...
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