Although undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vinaigrette or fresh. Some cooks incorporate cream cheese into the dough, but the filling is so rich, the pastes do nicely without the extra fat and calories. Ingredients: […]
Continue ReadingStore bought pita bread can easily be transformed into something a bit more interesting to serve with hummus and other dips. Sumac berries are from the plant Rhus glabra, not to be confused with Rhus toxicodendron, a poisonous plant. Dried, crushed sumac berries are available on line at zamourispices.com or at grocery stores in cities with large Middle Eastern populations, both […]
Continue ReadingWhile the large, thin fritters served with syrup are called buñuelos, others, made with apples, corn, bananas or other fruit are called frituras. The apples can be chopped and incorporated into the batter or sliced and dipped in batter, but in either case, heat the oil to 370º to produce crisp, non-greasy fritters. Ingredients 1 cup flour ¼ cup […]
Continue ReadingWe had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made with ground corn rather than corn flour and has a unique consistency. The bread we bought […]
Continue ReadingThese crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three sections. In the time of Don Pepe’s great uncles, the residue from the bottom of the pulque barrel was used as […]
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Rosca is the name given to any ring-shaped bread or cookie. This sweet bread was once used by the friars to evangelize: a small doll, representing the Christ child, is baked right in the bread- “hidden”, to symbolize the hiding of the infant from King Herod’s troops on the day of Los Santos Inocentes, the Holy […]
Continue ReadingEvery region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten Friday, pambazos are still enjoyed, with many vendors substituting quesillo- string cheese- for the chicken. The savory sauce that […]
Continue ReadingIngredients 1 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts Sift together the flour, baking powder and baking soda. Cream the butter with the sugar until smooth and fluffy then add the eggs […]
Continue ReadingSopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good. This recipe is adapted from the Sunset Mexican Cookbook. Ingredients: 4 cups flour 1 ¼ teaspoon salt 3 teaspoons baking powder […]
Continue ReadingComo pan caliente – “like hot bread”- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary routines in households throughout the country. Everyone knows what time the bread comes out of the neighborhood bakery oven and […]
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