Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish. 1 pound ripe tomatoes, peeled and seeded, cut into chunks 1 small, ripe watermelon, rind and seeds removed, cut into chunks ¾ cup […]
Continue ReadingChronicler Diego de Landa mentioned chaya in 1566, when he observed that the leaves were especially delicious when cooked with plenty of bacon. What isn’t? Chayas fritas is an excellent side dish; it also stars in the scrambled egg dish Huevos revueltos con chaya. Chaya continues in popularity to the present, with exuberant chefs pushing the envelope of its many possibilities: […]
Continue ReadingIn the cooler areas of Mexico, homemade vinegar is usually made with apples, while in warmer places, the abundant pineapples are used to make the pineapple “beer” called tepache and the pineapple vinegar that is used in cooking and pickling. Fruit vinegar will take about one month to ferment in warm weather and two months when the […]
Continue ReadingThe most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in every plaza in Mexico.) The tiny dried amaranth seeds used in this recipe are found in health food stores everywhere. This is not […]
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The streets are littered with mango pits, and stands selling fresh mangos-on-a-stick, cut to resemble flowers, are on every other street corner. Is it a festival? A fair? No, it’s just mango season in Mexico, and no one can seem to get enough of this sweet, tropical delight. The easiest way to cut it into […]
Continue ReadingEpazote is a characteristic flavor of the central region of Mexico, and especially favored in the cuisines of Puebla and Tlaxcala. It distinguishes this recipe for Mexican trout with epazote. Ingredients 4 small trout, cleaned, scaled and split horizontally, or use 4 to 6 ounce trout filets Juice of 1 lime 4 tablespoons olive oil […]
Continue Reading“Melting pot” cooking has given rise to innumerable ethnic grocery stores in the United States, and for people who enjoy cooking authentic Mexican food, this means that ingredients are easily available. Dried avocado leaves, essential to several Mixteca recipes, are sold in just about any Mexican grocery store. These are from the native Mexican avocado, Peresea […]
Continue ReadingMexican 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 […]
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