Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas The Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. Pork tenderloins with guavas is an example of the inventiveness of nouvelle Mexican cuisine. Escalopas de cerdo con guayabas have the same sweet-and-sour tanginess of many oriental dishes. The seeds of the guava […]
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In the fall, my culinary thoughts inevitably turn to Thanksgiving. Although it is not celebrated as a legal holiday in Mexico, it is called El Día de Acción de Gracias, and some of my fondest holiday memories are of the Thanksgiving dinners put together by the American faculty members at the university where I worked in Puebla. […]
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A traditional early morning or late night favorite in the Sierra de Puebla, this atole makes a warming, nutritious breakfast drink. Kids love the purple color. Ingredients 1 cup blackberries 4 cups milk 2 tablespoons cornstarch ¼ cup sugar 1 teaspoon vanilla extract Place the berries and 2 cups of the milk in a blender and puree. […]
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The mousse may be made in a six-cup ring mold or individual molds. It is frequently served in Mexico with camarón pacotillo – small cooked cocktail shrimp – in the center of the ring or as a garnish on individual molds. Ingredients: 2 envelopes unflavored gelatin 1 ½ cups chicken or shrimp broth 1 tablespoon freshly squeezed […]
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In Mexico, alternative medicine has long been popular. With the increase of healthcare costs, insurance, traditional medicines and a visit to the doctor’s office in the U.S., many people are seeking alternative means to treat ailments, both physical and mental. “In most cases with non-traditional treatment, there is no language barrier, no need for an […]
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Jose Zuñiga has been making castillos for the better part of 25 years. His father was a Maestro de Fuegos Artificiales, and from boyhood, he remembers being part of the family business. Today, he runs his own fabrica, with 5 men who help with the armature, delivery and illumination of Mexico’s favorite fiesta perk. Castillos are lightweight towers of cane and wood, which […]
Continue ReadingThis is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar, this is a first course or side dish, rather than a dessert. 2 pounds fresh or frozen peas 3 eggs, […]
Continue ReadingCombining the classic Yucatecan ingredients of achiote seasoning, black beans and pickled red onions, true panuchos need to be made with fresh tortillas that will inflate when placed on the comal or griddle, so that the thin top layer (called the “pancita”) puffs up while it is heating up. If you do not have access to […]
Continue ReadingMushrooms proliferate in the mist-covered hills of north central Veracruz, the only place I have ever seen chileatole made with them, in this case with setas or oyster mushrooms. It would probably work with other fresh, wild mushrooms, but for me, the meaty texture of oyster mushrooms is perfect for this soup, which manages to be rustic and elegant […]
Continue ReadingThis recipe is adapted from one at the Mayan Beach Garden on the Costa Maya. Avocados should not be cut in advance of using, since they oxidize quickly, turning their beautiful yellow-green color into an unappetizing brown. Tossing with lime juice will prevent some of this, but cutting avocados is not a “do ahead” recipe […]
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