Grilled turkey breast: Pechuga de pavo a las brasas

Chihuahua’s capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, or wish to prepare a festive meal for a small gathering without cooking a whole turkey. Stove-top grills are becoming increasingly popular and are quite […]

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The bird is the word: Stovetop Mexican pavo, guajolote, totole (part 2)

Mexican Kitchen Read Part 1 Last month’s column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and cooking techniques of several regions. November’s recipes were from the states of Chihuahua and Yucatan, which, although quite far apart in […]

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Polenta with Fresh Cheese and Chard: Polenta con Requeson y Acelgas

Leafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which is found in huge bunches in the market year round. Here it is combined with polenta and requesón, a fresh, mild, white Mexican cheese similar […]

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Sinaloa crest

Sinaloa

The state of Sinaloa is part of the North Pacific Region of Mexico, along with the states of Baja California, Baja California Sur, and Sonora. The state capital is Culiacán. In addition to the state capital, the two most important cities are the tourist resort of Mazatlán, and the industrial-commercial city of Los Mochis, which […]

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