The mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured. Ingredients 1 ½ pounds (about 3 medium) chayotes 1 medium white onion, finely chopped ¾ pound chorizo, casings removed 2 cloves garlic, peeled and […]
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Flavored with smoky chipotles, this recipe for salpicon de pollo is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore’s 1,000 Mexican Recipes. Here in Cholula, the regional specialty called chipocludos — sweet and tart pickled chipotles — is sold in the market and frequently prepared at home. I have given a recipe for […]
Continue ReadingMilpa means “cornfield,” and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are available canned in north-of-the-border supermarkets. This can be served as a first course at dinner, or makes an ideal autumn lunch or light supper, accompanied by a salad […]
Continue ReadingSome of our favorite ways to eat seafood in Veracruz are the cold salads and cocktails featuring shrimp, crab and other local seafood. This recipe for cuaresmeños – large jalapeños – stuffed with crab meat can be made a day ahead and kept in the refrigerator, then served either cold or at room temperature as hors d’ouevres, appetizers or […]
Continue ReadingThis sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I recommend using less, since I find the arbol chiles to be hotter. If you do any traveling around Mexico, look for comapeño chiles in the markets of Orizaba and Cordoba, Veracruz. This recipe is […]
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I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I tried to incorporate two of the area’s signature ingredients, allspice and wild mushrooms, with rabbit, commonly eaten in Central Mexico since pre-Hispanic times. This Mexican-style dish combines the meat with wild mushrooms and a red pipian sauce based on […]
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Ingredientes: 4 aguacates medianos cortados en cuadritos 1/4 papaya mediano cortado en cubitos 1 libra de camarón pelado y lavado 1 chile morrón (pimentón) cortado en rajas delgadas 1/2 taza de semillas de girasol sin cascara 1/2 cebolla roja cortada en rodajas 1 caja chica de fresas cortadas a la mitad 1/2 taza de su […]
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Ingredientes: 2 dientes de ajo finamente picados 2 tazas de cebolla picada 4 tazas de jitomate chico (saladet) picada 4 cucharaditas de margarina 1 taza de su salsa de jitomate favorita 8 tazas de caldo de pollo 2 cucharaditas de salsa inglesa 1/2 cucharadita de pimienta blanca 1 cucharadita de azúcar 24 tortillas de maíz […]
Continue Reading This refreshing Mexican salad combines shrimp, avocado, papaya and red bell pepper. Perfect for hot weather, it is a healthy and delicious choice. Ingredients 4 ripe avocados cubed 1/4 med. sized ripe papaya cubed 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style 1/2 cup sunflower seeds 1/2 red […]
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Ingredients 2 cups of whipping cream 1 cup milk (do not use low fat) 1 pinch of salt 1/2 teaspoons natural vanilla 1 cup of sugar 4 large eggs 2 large egg yolks 7 teaspoons sugar Position rack in center of a preheated 350 P. oven. Combine cream, milk,salt and vanilla. Bring to a simmer […]
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