Pumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combination of color and flavor. Ingredients: One recipe Basic White Pozole 4 poblano chiles, seeds and stems removed 8 large Swiss chard leaves, roughly chopped 8 large romaine […]
Continue ReadingGreen mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles – the seven famous moles, each with a distinctive color, flavor and aroma. Unlike the other moles, which nearly always contain nuts and seeds, this recipe gets its characteristic flavor and bright green color from fresh herbs. […]
Continue ReadingAfter poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Made with vegetable broth instead of meat or poultry broth, pipián verde makes a good vegetarian dish. Cut into large chunks and cooked in broth or roasted in the […]
Continue ReadingIf preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredients 1 ½ cups rice 4 large, fresh poblano chiles, roasted, seeded and peeled 2 lettuce leaves 2 sprigs fresh parsley 2 sprigs fresh cilantro […]
Continue ReadingPuebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa’s mole verde. Although I have prepared several meatless pipians and red moles for my vegetarian children, I always make a batch with poultry or meat for the rest of us. Although most people prefer mole with chicken […]
Continue ReadingA mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a “tomatillo” north of the border. In Mexico, it is the opinion of many cooks that the smaller the tomate verde, the tastier. Sometimes called tomate de cascara, they must be removed from their sticky husk before cooking. Their slightly […]
Continue ReadingGreen salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas are nice with the baby greens. I was recently taught by a chef friend to season the greens with salt and pepper […]
Continue ReadingVisually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetable meal. Avocado slices are a nice garnish for this dish. Ingredients: 1 cup rice 2 tablespoons vegetable oil 3 […]
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In Mexico, the Christmas season is a month-long fiesta, starting with the feast of the Virgin of Guadalupe on December 12th, and continuing through the posadas, Noche Buena and Navidad, right up to the Three Kings Day on January 6th. During this celebratory month, preparing seasonal dishes is an important part of the festivities, with […]
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“El pueblo de la fiesta eterna.” Eso nos habían dicho que dice el escudo municipal de Tuxpan, población del sur de Jalisco casi en los límites con el vecino estado de Colima, ya relativamente cerca de las costas que baña el Pacífico mexicano. Click here if you prefer to read this article in English Llegamos […]
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