Created for People Who Love Mexican Food
The Mexican Food Journal is an independent food publication dedicated to making authentic Mexican cooking accessible to anyone willing to try. Since 2014, we have published nearly 200 of our own tested recipes and we have collaborated with professional chefs, established food bloggers, and writers to bring you even more.
Accessible Recipes, Even With Limited Experience
We have cooked, tested, and enjoyed every recipe we share and we have tried to make them accessible to everyone. You don’t need much Mexican cooking experience because we walk through each step with detailed photos so that you get great results. With few exceptions, most recipes use ingredients that are readily available to home cooks outside of Mexico. If specific ingredients aren’t available, we’ll recommend substitutions.
About the Founders
Douglas Cullen – Writer and Editor
The Mexican Food Journal is built on more than 20 years of living, cooking, and eating across Mexico. I have been fortunate enough to live in San Miguel de Allende, Puerto Vallarta, Monterrey and Durango where I have had the chance to cook in home kitchens, and learn from traditional cooks and professional chefs. This has allowed me to experience the delicious regional differences in Mexican Cuisine which I share in this Mexican food blog.
The Intersection of Teaching and Cooking
My background is in language, culture, and teaching. I hold an M.A. in English as a Second Language and have taught language and culture at the Universidad de Monterrey (UDEM), the UNAM, and the Instituto Sanmiguelense in San Miguel de Allende. My background shapes how I write about Mexican food. I want to explain steps clearly, include some cultural context, and make unfamiliar ingredients and methods approachable for a broader audience.
Coffee Shops and a Café
When I wasn’t teaching, I opened and operated four independent coffee shops in Puerto Vallarta over a seven-year period starting in 2002 and then over a five-year period starting in 2009 I operated a café in San Miguel de Allende serving classic Mexican breakfast and lunch dishes. These experiences have immersed me in Mexican food culture.
Andrés Carnalla – Photographer
Andrés is a professional photographer from Cuernavaca, Mexico who also has a great love for Mexican cuisine. In addition to providing incredible food photos for the site he generously shares family recipes handed down from his mother and grandmother. He brings professional cooking experience from the Mexican cafe he owned and operated in San Francisco, California.
Andrés is also currently working on a photo documentary book about theater life in Mexico, currently in development.
Inspired by México
In additiona to The Mexican Food Journal, Andrés and I are also collaborating on Inspired by México, a Substack publication on authentic Mexican gastronomy, culture, and travel. The publication has been featured in interviews by Betty Eatz and Roux and Choux. For their full author bios and the publication’s editorial focus, visit the About page at Inspired by México →.
Guest Chefs & Collaborators
The Mexican Food Journal has collaborated with professional chefs and established food bloggers to bring readers regionally authentic recipes and expertise.
Mely Martínez – Mexico in My Kitchen Mely is one of the most respected voices in Mexican home cooking online. She contributed her recipe for Cascabel Salsa.
Dora Castrejon – Dora’s Table and Mi Mero Mole Dora is a celebrated authority on traditional Mexican plant-based cooking. She contributed her Whole Wheat Tortilla Recipe and her Vegan Strawberry Tamales Recipe.
Chef Eli Pérez – Casa Marietta Repostería, Guanajuato Chef Eli Pérez, owner, contributed two classic dessert recipes: Traditional Mexican Flan Napolitano and Tres Leches Cake.
Chef Alexis Torres – Naakary, San Miguel de Allende Alexis the executive chef and founder of Naakary, contributed his recipe for Crispy Ribeye Tacos and for Birria with Consomé.
Chef Roxana Prieto – Naakary, San Miguel de Allende Chef Roxana contributed her recipe for Traditional Pineapple Empanadas.
The Cake Chica – The Cake Chica shared her recipe for Queso con Carne Dip.
Rocío Carbajal – Food Writer & Historian, Pass the Chipotle and SABOR! Magazine Rocío contributed two articles drawing on her expertise as a food writer and historian: a look into Tequila and Mezcal, and a piece on the Traditional Mexican Builder’s Lunch.
As Seen In
Smithsonian Magazine – The Smithsonian cited Mexican Food Journal as a reference resource in their coverage of a new museum dedicated to the history of Mexican cuisine pointing readers to our guide on how to use a molcajete.
NBC News – NBC News featured Mexican Food Journal in their roundup of healthy, 8 Healthy and Easy Mexican dishes you can make at home, highlighting our recipes as trusted alternatives to takeout.
Forbes – Forbes linked to our Arroz con Leche Recipe in an article exploring New Year’s food traditions from around the world.
USA Today / For The Win – USA Today’s sports and culture desk linked to our Chiles Rellenos Recipe in a story about NFL coach Andy Reid.
American Express Essentials – Douglas was commissioned to write a guide to making perfect guacamole for American Express Essentials
Healthline – Healthline referenced our Agua de Jamaica Recipe in an article on 16 Herbs to Beat the Heat and their culinary uses.
Podcast & Media Interviews
Pass the Chipotle Podcast – Douglas was interviewed about Mexican cooking, regional cuisine, and the story behind Mexican Food Journal.
Mole Mama Podcast – Douglas joined the Mole Mama Podcast for a conversation about authentic Mexican food and the origins of Mexican Food Journal.
Betty Eatz (Substack) – An interview with Douglas covering Mexican recipes and the Inspired by México project.
Jenn Sharp / Roux & Choux (Substack) – Jenn interviewed Douglas about Mexican cooking, making salpicón, and the Inspired by México publication.
Listed Among Top Mexican Food Resources
Mexican Food Journal is recognized among leading Mexican food blogs and recipe resources by Feedspot and SeekAHost, two widely-referenced blog directory platforms.
Mexican Cuisine Listed by UNESCO
I want you to know that there is much more to Mexican food than just chiles and hot sauce. Did you know that Mexican Cuisine is listed by UNESCO as Intangible Cultural Heritage and that the only other country to receive this recognition is France? Mexican cuisine is sophisticated with centuries of history and tradition.
Get in Touch
Questions about Mexican Cuisine? We love to answer questions about Mexican recipes, cooking techniques, and culture. If you have any questions, we will do our best to answer.
The Mexican Food Journal is published by Mexico Publishing LLC, a Raptive publisher.