Mexican pear and ancho chile jam: Mermelada de pera y chile ancho This jam is perfect to make as late summer turns into fall. In Cholula, the September feast of the Virgin de los Remedios finds the plaza filled with fruit vendors selling huge stacks of pears from the Sierra. The pear and ancho chile […]
Continue ReadingAsparagus = Esparragos Artichoke = Alcachofa Beets = Betabel Brussels sprouts = Colecitas de Bruselas Cabbage = Col Carrots = Zanahorias Cauliflower = Colifor Celery = Apio Chickpea = Garbanzo Corn = Elote, Maiz Cucumber = Pepino Dried beans = Frijoles Garlic = Ajo Green bean = Ejote Green pepper = Pimiento Verde Leek […]
Continue ReadingA few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thanks to the many immigrants from Puebla who have contributed enormously to the wonderful street food culture of my home […]
Continue ReadingThis variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well as a delicious, nut-like flavor to the Mexican rice pudding. Ingredients 1 cup rice 2 cups water 1 cup milk 1 can condensed milk 1 cup amaranth cereal […]
Continue ReadingMexican seven seas fish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to melt over the top. The description of the preparation that I was given mentioned only “red sauce;” since this […]
Continue ReadingAmong the most charming presentations of any vegetable, these herb-wrapped bundles of baby carrots are a specialty of Cuetzalan and the surrounding mountain towns. Served by the locals, the carrots are enveloped in taro leaves; however, the dish may be successfully prepared using spinach leaves instead. The fragrant split vanilla beans, carefully counted out into […]
Continue ReadingThis stew, a product of Mexico’s cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifestyle of the hard-working vaqueros, who often had to prepare their meals over a campfire. Ingredients 3 1/2 lbs. beef chuck, cut into 1″ […]
Continue Reading
When we lived in Oaxaca, we had neighbors with a pomegranate tree that seemed to bear fruit much longer than in other places. In Puebla, the pomegranate season is late summer, after which pomegranates disappear until December, when California imports are sold in the supermarkets, as they are north of the border. Bottled pomegranate juice […]
Continue ReadingBeef = Res Sirloin = Aguayon Chuck = Diezmillo Round steak = Pulpa Pork = Puerco Loin = Lomo de cerdo Spareribs = Costillitas Chops = Chuletas de puerco Smoked pork chops = Chuletas ahumadas Pigs feet = Manitas Lamb = Carnero Leg of lamb = Pierna de carnero Loin chops = Chuletas de […]
Continue ReadingThis column presented a basic recipe for Rompope: Puebla Style Eggnog in the November 2003 issue of Mexico Connect. This one, which contains almonds, is very close to the original recipe prepared in the Convent of Santa Clara, except that the alcohol is not added until the end, for those who wish to eliminate it or add it […]
Continue Reading