Beans: Frijoles
Ingredients:
1 Kilo (2.2 lbs) black or pinto beans
1 Large onion
1 Head of garlic - whole, unpeeled
5 Tbs of salt or to taste
How to Prepare:
Place 2 litres of water on to boil. Clean, s...
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Eating Out - Tacos and their Variations
While on a recent trip through the central plain states of Mexico I was having one of those evenings where I was too beat to get dressed up for dinner and I wasn't really that hungry but I needed to ea...
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Soups - Sopas
Although the Mock Turtle sang the praises of "soup of the evening, beautiful soup", here in Mexico it's "soup of the day", that first course that is required on any comida corrida menu. Most Mexic...
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Avocado and Orange Salad: Ensalada de Aguacate con Naranjo
This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were tol...
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Chocolate atole: Champurrado
This ancient beverage brings together two Mesoamarican natives, corn and chocolate in a delicious and satisfying hot drink.
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Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente
In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho...
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A Mother's Day breakfast, Mexican style: Día de las Madres
Here in Mexico, the month of May brings many holidays: Workers' Day (3rd), Cinco de Mayo (5th), Teachers' Day (15th), and the day set aside to honor Mamá, Mother's Day, always cele...
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Braised chicken with apples: Pollo con manzanas
On a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year's dinner. It sounded delicious and he promised to ask her for the recipe. A few nigh...
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Game Hens in Pomegranate and Honey Sauce: Pollito Tierno en Salsa de Granada y Miel
I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hens are sold in the supermarkets and labeled pollitos tiernos, "tender lit...
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Linguine with Cilantro: Linguine con Cilantro
If you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh cilantro is the perfect foil for the guajillo chiles in ...
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Carmen Solis' Chicken Estofado: Estofado de Pollo de Carmen Solis
To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the trad...
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Mexican fruit pops: Paletas
Paleterías - ice pop shops - have some of the most attractively displayed items in México: frozen pops, made from crushed fresh fruit. Lined up according to flavor, they present a spectrum of colors,...
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Shredded Venison Salad: Salpicon De Venado
This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,...
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Mariscos d'Marlo's Garlic-Chile Shrimp: Camarones al Ajillo
The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seaf...
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Garlic Soup from San Gabriel Chilac: Sopa De Ajo
San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this ...
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Crepes with Mexican Chocolate Sauce: Crepas con Chocolate
Crepes, frequently topped with the goat's milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajet...
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Chiles in Walnut Sauce: Chiles en Nogada
Several years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, is exquisite and a great project for making with family and friends. We h...
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Rabbit and corn stew: Segueza
This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura...
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Juchitan Market-Style Chicken: Pollo del Mercado Juchiteco
This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch...
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Fish Filets in Hoja Santa: Filetes de Pescado en Hoja Santa
This dish is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows abundantly in the warmer ...
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Pork and Hominy Soup: Pozole
The days of soaking hominy kernels - cacahuazintle - in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refriger...
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Cheese Fondue with Chiles and Mushrooms: Queso Fundido con Chiles y Champiñones
Many years ago, we received at least three fondue pots as wedding gifts.
Fondue parties were popular, but after a while, no longer in style in the "avocado green" and "harvest gold" of the seventies, ...
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Goat and vegetable mole: Mole de caderas
Every year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan's restaurants by the city's Gastronomic Council, an association of restaurant own...
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The Cuisine Of Colima: Tropical Delights From Mexico's Pacific Coast
Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean's bounty of fresh seafood, and the typ...
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Chicken Tequila Fettuccine: Pollo al Tequila con Fettuccine
This recipe is from the late Doctora Lorena Otero, good friend and "foodie" par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried.
...
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