Recipe extracted from Ciudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz-Fuentes (£26, Hardie Grant). Try more Mexican recipes here, and read Edson's guide to Mexico City here.

Edson says: "You’ll see big jars of these pickles in torterías and fondas. You can really taste all the flavours from the spices but they’re not too spicy. When preparing my pickles, I like combining layers of flavours by using aromatics such as coriander seeds, honey and smoky dried chillies. Enjoy them in your favourite torta or sandwich with a cold beer."


  • 180g baby new potatoes, halved
  • 250ml cider vinegar
  • 3 tbsp runny honey
  • 1 tbsp coriander seeds
  • 2 pasilla mixe chillies (dried morita or meco chipotle chillies also work)
  • 4 bay leaves
  • 90g baby carrots, halved
  • 100g baby corn, halved
  • 250g green or red jalapeños


  • STEP 1

    Cook the potatoes in a large pan of boiling salted water for 10 minutes until tender, then drain.

  • STEP 2

    Put 1 litre of water, the vinegar, honey, coriander seeds, the pasilla mixe chillies, bay leaves and 1½ tsp salt in a large non-reactive pan over a medium heat. Bring the mixture to a simmer and cook for 10 minutes. Add the potatoes along with the carrots, corn and jalapeños, and remove from the heat. Cool for 10 minutes.

  • STEP 3

    Divide the vegetables between two sterilised 1-litre jars (see cook’s notes, below), then top up with pickling liquid and seal the jars. The pickles will be ready to eat the next day, and will keep, chilled, for up to a month.


To sterilise the jars, put them in a 170C/fan 150C/gas 3ó oven for 20 minutes. Carefully remove from the oven and leave to cool.


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