Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The almond sauce is a reflection of the Spanish influence on Mexico’s cuisine. Ingredients: For the sauce: 2 tablespoons vegetable oil 6 cloves garlic, chopped 1 […]
Continue ReadingThis soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile. Place the chicken, onion, garlic, chiles, cilantro and salt […]
Continue ReadingFor months after we moved to Mexico several years ago, my favorite place to eat here in Cholula was a hole-in-the-wall tortería called Tortas Alex. Although a Mexican torta goes far beyond what is normally described as a sandwich – it was something delicious, satisfying and comforting when we needed it most. This was long before tortas […]
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Although the Mock Turtle sang the praises of “soup of the evening, beautiful soup”, here in Mexico it’s “soup of the day”, that first course that is required on any comida corrida menu. Most Mexicans do not consider their main meal complete without a bowl of soup to start it off. Comforting, nourishing, easy to swallow, soup […]
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One of my younger daughter’s most vivid food memories of Mexico was her first taste of tamarind candy. As a newly-arrived fourth grader, fascinated by the huge assortment of candies available nearly everywhere, from the dulcerías to the corner store, she seemed determined to try all of them. But the one that hooked her, with its tangy, […]
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When we moved to Mexico in the 1980s, berries were not a common sight in the produce markets. There was a seasonal appearance of local blackberries in cooler regions, and a spring strawberry season, but blueberries were nearly impossible to find in most town markets, and raspberries were even less common. Home cooks in the […]
Continue ReadingApril is a warm month in Mexico and, while some people choose to spend time at the beach, many others prefer to stroll the streets of the beautiful colonial cities. One of the most architecturally impressive of all, having originated during the era of Spanish colonization, is 400-year-old Aguascalientes, known for its magnificent public buildings, […]
Continue ReadingAs discussed in last month’s column, wild game played an important culinary role in pre-Hispanic Mexico. Although the Aztecs, Maya and other Mesoamerican people relied on corn as the staple food, along with a wide variety of fruit and vegetables, the carbohydrate-rich diet was supplemented by animal protein. The Aztecs had only five domesticated animals, […]
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Perhaps no other single ingredient has had such a dramatic upsurge in mainstream culinary use over the last decade as has chile (chee-lay). Once considered an exotic component of Latin, Indian and Asian cuisines, the chile, in its many fresh and dried forms, has become a modern kitchen staple, added to everything from salad dressings […]
Continue ReadingIn Mexico, there are different varieties of rice availabe. The most commonly used in Jalisco is the long grain white rice. In other parts of the country, the short grain white rice is used. You can also buy “broken” rice and brown rice, but these are not so commonly used. Either the long grain or […]
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