This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus. 3 tablespoons butter 6 poblano chiles, roasted, peeled, seeded and chopped 1 medium onion, finely chopped 2 cloves garlic, minced 1 ½ […]
Continue ReadingThis is a delicious and unique version of enchiladas, reminiscent of the chicken in nut sauces served in Oaxaca and Veracruz. If you can’t find raw peanuts, use the ones that come already roasted in bags, and in that case, do not toast them. If you do use raw peanuts, be sure to remove the […]
Continue ReadingVisually, these remind me of the pickled green tomatoes that are nearly always on the table in New York’s kosher delis. But the sweet-and-sour vinaigrette, with the addition of green chiles, makes them very much a unique product of Chihuahua Mennonite kitchens. Chilacas are long, fresh green chiles, mild to medium hot, commonly found in […]
Continue ReadingCremas, or cream soups, are popular all over Mexico, especially as first courses on wedding menus. The addition of sherry at the end makes this a good starter for a festive fall dinner. Ingredients: ½ cup chopped white onion 1 clove garlic, minced 2 tablespoons butter 1 pound sweet potatoes, peeled and chopped 3 cups chicken […]
Continue ReadingThese have become a kitchen staple, both north and south of the border. Besides using them to make the currently popular “chipotle mayonnaise,” they can be added to sauces, marinades, salad dressings, soups and stews. I like the homemade chipotles adobados much better than the canned because the taste of fresh tomatoes is missing in the canned […]
Continue ReadingPerhaps the most distinctive characteristic of Oaxaca is the tremendous difference between one region of the state and another. The sierras which crisscross it form natural boundaries between enclaves of culture which have existed since pre-Hispanic times. One of the most unique and charismatic of these is a group known as istmeños, inhabitants of the Isthmus of […]
Continue ReadingI like to vary the colors and textures of a comida, and for this meal I would choose a white rice dish such as this one, rather than repeating the red tomato base of the soup course above. This recipe, prepared like a risotto, is made especially flavorful by the addition of cream cheese, called queso filadelfia after the […]
Continue ReadingCalled chispas, chispitas, or in some places just the English “sprinkles,” these colored decorations are fun and festive. They add pizzaz to that favorite Mexican cake — pastel de tres leches. Ingredients For the cake: 1 ½ cups flour 2 teaspoons baking powder ½ teaspoon salt 1 cup sugar 3 eggs 1 teaspoon vanilla ½ cup milk For […]
Continue ReadingThis dish, which I first had at a wedding in Atzompa, Oaxaca, is sometimes called barbacoa de pollo. It is flavored with either avocado or hoja santa leaves, both of which have an anise-like flavor. Ingredients: 8 banana leaves 10 guajillo chiles, seeded and deveined 2 tablespoons vegetable oil 10 garlic cloves, peeled and chopped ½ medium white […]
Continue ReadingMexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling’s Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and not raw ones, or they will be too hot for most people. Ingredients 6 ounces cream cheese 6 ounces smoked mullet, sable, tuna or salmon, boned and […]
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