This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City’s famed El Bajío restaurant. The plantains should be cooked a day in advance, to give them time to “set” and make the mashed plantains easier to roll, since they are the only ingredient in the empanada “dough.” Mexican […]
Continue ReadingThis delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple. Ingredients: 2 pounds orange yams, washed, peeled and finely chopped 1 1/2 cups sugar 4 slices fresh pineapple (about 1 1/2″ thick apiece), cored and finely […]
Continue ReadingMention vanilla, and people are apt to think of the ice-cream flavor they select when confronted with a mind-boggling choice involving everything from chirimoya to cheesecake: “just plain vanilla.” What started out as one of the most exotic flavors to be introduced to the European palate has come to be equated with blandness. Even more […]
Continue ReadingSuffering from post-holiday belly bulge? Thinking about trading in the guacamole and chips for cottage cheese and celery sticks? Before you do, consider the many healthy, diet-friendly ways of preparing Mexican dishes. Many people, especially those associating Mexican with Tex-Mex, think of it as heavy fare, laden with cream and cheese, consisting of fried food […]
Continue ReadingLast month, the nixtamalization of corn dough – or masa – was discussed, along with a description of the process itself and detailed instructions for making masa at home, either from scratch with dried corn, or using masa harina mix. Now comes the fun part: the many different regional treats that can be made with this basic […]
Continue ReadingThe mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be used in this recipe. Use more or less chile seeds, according to taste. Ingredients For the fish: 2 quarts water 2 pounds firm white […]
Continue ReadingAlthough carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this dish, only to discover that the same kind of pumpkins had just shown up in our local markets. Winter squash such as butternut […]
Continue ReadingThis dish takes advantage of Veracruz’ abundant variety of seafood. It is quite adaptable, in that just about any other kind of seafood or fish can be added, including squid, shelled oysters, clams or mussels. The cazón, or baby shark, used in Veracruz can be substituted with any firm-fleshed white fish. Most fish markets in Mexico sell […]
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Dobladas means “folded,” and these tortillas can be filled or not before folding into quarters, bathed in peanut sauce, and sprinkled with cheese. Ingredients For the dobladas: Vegetable oil for soft frying tortillas 12 six- to eight-inch corn tortillas ½ pound of chicken or pork, cooked and shredded or an equal amount of shredded cheese, if […]
Continue ReadingThe Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distribution. When buying Mexican pineapples, keep in mind that they stay green after picking, and color, in this case, has nothing to do with […]
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