I just returned from a trip to Cozumel where I purchased Mexican vanilla. I've heard so much about how good it is so I decided to try it. Does it make a significant difference in taste? Do you have to adjust the amount used in recipes (for example, if the recipe calls for 1 tsp., should you reduce to 1/2 tsp?) It seems to smell stronger than my regular vanilla.
Thanks!
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First of all, I am not a vanilla bean expert, but here is a bit of what I know. Many love Mexican vanilla as it is a bit more robust and more pronounced in flavor. It does impart a different taste, so it is not just a matter of decreasing the amount in comparison to your normal vanilla.
One thing that is crucial though with Mexican vanilla is that there are different types. The higher end is safe and is what bakers love to use, but one needs to watch for the lesser quality version, which can contain a component that is actually harmful and banned by the FDA. I am very careful where I buy my Mexican vanilla. One indicator can be if you see vanilla beans in the ingredient list. However, that ingredient list has to be factual. I err on the side of caution, but that is me.
That aside, I love to test, so if you feel that you have a good quality Mexican vanilla, I would do a small batch of your favorite recipe and test it. I do not know of a ratio exchange for one vanilla over another, so testing would be my personal solution.
Hope that helps! Someone else is bound to chime in with more information to help. 
Hi! I'm only use Mexican Vanilla in all my cookie recipes! Same amount recipes call for it, no reduce! No problems at all!
Ta da! There you go! I knew that someone who used it regularly would chime in. Perfect!
I used to use Lorann's vanilla which was fine. But then I came across Totonac's Vanilla from aztecvanilla.com and I LOVE it. The taste is so smooth. They even have a "clear" vanilla and it's actually from Vanilla Beans.
Thank you all so much!! I appreciate the advice!
I switched to Mexican Vanilla 7 years ago and I love it. Use whatever the recipe calls for. You do not have to adjust the amount. If you do, I never knew it.
I traveled to Mexico the past 2 year and buy their vanilla extract making sure it is Coumarin free. It is outstanding. To me there is nothing more fantastic then vanilla and butter! I use it as the recipe calls.
If you buy beans it is ok, but if you want extract be carefuly because here all kind fo vanillas extracts are not true vanilla, caramel thing with artificial flavor. At walmart in mexico I found a true vanilla extract and it was a kind of wáter thing with vanilla smell and was bad with mushrooms (I don't know the name). I buy always in EU imported vanillas from other countries (extracts). I know that we produce good vanilla extract but is only for foreing people. Be carefuly if you buy in tourist places, be sure you are getting what they are selling. I experienced a liquour of coffe and a liquour of peach that came in Green bottles, when I arrived at home and wanted to taste it (I taste it with the seller and it was very good) all I get was bottles filled with kool-Aid wáter. !!!!
I had always heard good stuff about Mexican vanilla and this winter hubby and I were in Mexico so I bought a small bottle of Totonac's Vanilla.....LOVED it and had wished I would have bought a larger bottle! I was so glad to see I could order it online, I bought the big bottle! I had a little laugh when I was reading all the above comments above and someone else is using it also!!!! I have not ordered the clear so I only use it in my cookie recipe. I use just a plain ole clear in my frosting, but the "good" stuff along with the "cheap" stuff makes it all taste good! I may order a bottle of clear in the future!!
