Ingredients: 1 large round of garlic bread (shepherds bread may be substituted) 1 tsp. butter 150 grs. (2/3 C.) crumbled roquefort cheese 190 grs. (7 oz.) cream cheese, cubed 150 grs. (5 oz.) Manchego cheese, shredded (Monterrey Jack may be substituted) 1 clove garlic, minced 2 Tbsp. sour cream 1 jigger tequila 1/2 tsp. pureed […]
Continue ReadingIngredients: 4 C. cooked rice mixed with 2 Tbsp. butter 2 C. sliced mushrooms 1/4 of a medium onion, diced 3 Tbsp. butter 1 Tbsp. chicken consommé 1 Tbsp. fresh parsley, chopped 1 sprig of fresh oregano or 1/2 tsp. dried 3 Tbsp. soy sauce 1/2 tsp. mustard 3 Tbsp. brandy 4 Tbsp. sour cream […]
Continue ReadingGalletas de la Bisabuela, Chambergos: Ingredientes: Galletas 500 grs. de harina 125 grs. de azúcar 4 yemas 3 barritas de mantequilla (250 grs.) Cobertura 3 claras 1 cucharada de harina 4 cucharadas de azúcar 1 cucharada de agua 1/2 limón (el jugo) 2 cucharadas de azúcar pintada del color que se quiera Procedimiento: […]
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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, from the creamy white of the guanabana to the bright pink of the watermelon. Use any tropical fruit available, and don’t worry about removing […]
Continue ReadingStore bought pita bread can easily be transformed into something a bit more interesting to serve with hummus and other dips. Sumac berries are from the plant Rhus glabra, not to be confused with Rhus toxicodendron, a poisonous plant. Dried, crushed sumac berries are available on line at zamourispices.com or at grocery stores in cities with large Middle Eastern populations, both […]
Continue ReadingServe this Mexican pistachio cilantro pesto over pasta, or spread it on a pounded thin chicken breast filet and roll up to form a spiral before sautéing. Or place a dollop of it on crackers with goat cheese. Ingredients ¾ cup unsalted pistachio kernels ¾ cup chopped cilantro 1 large garlic clove, peeled and chopped […]
Continue ReadingA very light coating of olive oil is just enough to adhere the pistachiocrust mixture to the chicken without using egg. This contemporary Mexican recipe is also a nice preparation for fish filets. Baking eliminates a lot of fat and calories. Place it on a torta roll spread with refried beans and top with avocado, […]
Continue ReadingIngredientes: 5 elotes tiernos rebanados. 6 calabacitas cortadas en cubitos. 6 jitomates guajillo molidos con 1/2 taza de agua y colados. 6 rebanadas de panela o queso manchego. 1 chile poblano en rajas. 3 cucharadas de aceite. sal al gusto. Preparación: En una olla express se ponen a freír las rajas de chile poblano en […]
Continue ReadingThe corn used in this dish is not like the sweet corn used in other parts of North America, thus, the longer cooking time. If you are using sweet corn please remember that it probably won’t take as long to cook, so you’ll need to make adjustments to the cooking times. Ingredients: 5 tender ears […]
Continue ReadingIngredientes: 400 gr. tomates verdes pelados y lavados 4 pzas de chile serrano, lavados 1/4 pza de cebolla 1 diente de ajo cilantro al gusto (5 ramitas) sal al gusto Procedimiento: Se ponen a asar en un comal o en una cacerola el tomate, los chiles, la cebolla y el ajo. Se dejan enfriar. Se […]
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