Mexican apricot jalapeño jelly: Jalea de chabacano y jalapeno

An unlikely combination? You be the judge, as you liven up your morning toast, or spread this Mexican apricot jalapeño jelly on cream cheese with crackers. Ingredients 5 cups peeled, chopped apricots 2 stemmed, seeded, chopped jalapeños 1 ½ cups water 1/3 cup lemon juice 6 cups sugar 2 (3 ounce) envelopes liquid pectin Combine […]

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Aguascalientes style mixed vegetable salad: Ensalada surtida

Soaking the cabbage in lemon water adds flavor, eases digestion, and cuts down on the need for salt. Some cooks add pineapple to this Aguascalientes style mixed vegetable salad, but I find it to be an odd fit with the Russian-style dressing. Try shredded jicama instead, and be sure to use red cabbage, which makes for an […]

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Chiles stuffed with vegetables: Chiles rellenos de verduras

This is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa, such as the chipotle infused Salsa Asada: Roasted Tomato Salsa is a good accompaniment.   2 tablespoons butter 2 tablespoons vegetable oil ¾ cup finely chopped white onions […]

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Mexican Chocolate and Kahlua Sundae: Helado con Chocolate y Kahlua

A dessert syrup doesn’t get much more Mexican than this. The flavor of the Kahlua liqueur is a natural with that of chocolate. Besides being used for sundaes, the syrup can also be used to make an adult version of hot chocolate, or drizzled over pound cake. Ingredients: 8 ounces Mexican chocolate (Iberia, Abuelita, Mayordomo […]

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Barra Vieja Style Shrimp: Camarones Estilo Barra Vieja

This is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size shrimp 3 tablespoons olive (not extra virgin) or vegetable oil 1 red onion, peeled and sliced into thin crescents (” lunitas“) 4 large cloves garlic, […]

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Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto

This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store — these are actually the seeds of the plant […]

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Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas

In this recipe, two of central Mexico’s favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed meat, fish or fowl. Fresh corn kernels cut off the cob are best in this salad, but thawed frozen kernels may be used. […]

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Stewed beef shanks with vegetables: Guisado de chambarete

This is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat reflects the fact that there is a marrowbone in the center of each piece of shank. The comadre always used epazote in this […]

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