Since Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that when I buy both of them together at the market, the vendor invariably asks if I’m making this pudding-like […]
Continue ReadingMexico’s coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe. The fish can be either broiled or grilled, either of which is a dry heat method that provides an […]
Continue ReadingRequesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste similar to true requesón. This recipe is quick, easy, and can be prepared a few hours ahead if necessary, making it […]
Continue ReadingDamiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flowering, and dried to make liqueur. It is used frequently with tequila, and some say that the original margarita was made with damiana liqueur and not “that French stuff.” The best damiana […]
Continue Reading1 Kilo (2.2 lbs) Green peppers – poblanos 3/4 Kilo (1.5 lbs.) Tomatoes – chopped 2 Large onions – chopped 4 Tbsp. Oil 3 tsp.. Salt 1/2 Kilo (1.1 lbs.) of Queso Fresco or Farmer’s Cheese – crumbled Before beginning, know that peppers contain an oil that is very irritating to the skin and eyes […]
Continue ReadingAmaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Thankfully, nutritious amaranth is now cultivated for its seeds, used in candy and cereal. The leaves are also widely used, especially in southern […]
Continue ReadingThis was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her chicken, and asked for her recipe, which she explained carefully. I didn’t believe how easy it was until I made it at […]
Continue ReadingPipian is a specialty of central Mexico, especially the states of Puebla and Mexico. Restaurants in Mexico seem to feature more duck on their menus in the last few years, although the native muscovy duck was domesticated and eaten in pre-Hispanic times. I have adapted my recipe for pipian verde, which I learned to cook in Puebla […]
Continue ReadingIn the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father’s table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were made especially for his theme meals. The food served often contained flowers, including hibiscus, nasturtium, squash blossoms and colorín, or “bird’s tongue.” This recipe for Aztec squash […]
Continue ReadingIt is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico City may be made with either boneless pork leg or beef shanks. Ingredients: 2 pounds cut-up boneless pork leg or beef […]
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