Visually, these remind me of the pickled green tomatoes that are nearly always on the table in New York’s kosher delis. But the sweet-and-sour vinaigrette, with the addition of green chiles, makes them very much a unique product of Chihuahua Mennonite kitchens. Chilacas are long, fresh green chiles, mild to medium hot, commonly found in […]
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 ReadingThis 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 […]
Continue ReadingAlthough many of the recipes I try come from friends, market salespeople, food stand cooks and restaurant chefs in many parts of Mexico, there is nothing like a good cookbook for inspiration, especially when it comes to putting together different courses to create a harmonious meal. To me, the very best of Mexican cooking is […]
Continue ReadingRussian-Mexican beef soup is obviously a holdover from the Mennonites’ days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef called chamorro, or shanks, which provides a much richer taste than other cuts for soups. Use bone-in beef shanks because, like the Italian […]
Continue ReadingUse the best quality goat cheese you can find, and a tart, green apple. “Manzana granny smith” is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here in Puebla we get some locally grown ones at roadside stands and the outdoor markets. 1 quart good […]
Continue ReadingThe 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 […]
Continue ReadingWho doesn’t like chiles rellenos? They don’t have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey without their meat fix, sauté some Mexican chorizo, drain well, and add it with the other filling ingredients for stuffed poblano chiles with […]
Continue ReadingTo the north and west of Mexico City lies the region known as El Bajío, often called “Mexico’s breadbasket.” This rugged, high plateau bears a distinct resemblance to central Spain, home of its original settlers. Religious and hard working, they preserved many of the Spanish cultural and culinary traditions, and this part of Mexico is […]
Continue ReadingWe first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile strips in cream, in this case thickened to form a béchamel sauce. If you use the no-boil lasagna noodles, a good […]
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