Chipilo, Puebla is different from other Mexican pueblos. Very different. That’s because it is an Italian pueblo, settled in 1882 by Italians from Veneto, in northern Italy. In the late 1880s, the Mexican government wanted to modernize its agricultural sector and recruited Europeans. Seventy-nine families arrived in Chipilo, worked hard and eventually succeeded in establishing […]
Continue ReadingIn most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d’oeuvre as well as a side dish. Ingredients: 2 pounds sweet potatoes 1 cup all-purpose flour […]
Continue ReadingMexican seven seas fish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to melt over the top. The description of the preparation that I was given mentioned only “red sauce;” since this […]
Continue ReadingRequesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste similar to true requesón. This recipe is quick, easy, and can be prepared a few hours ahead if necessary, making it […]
Continue ReadingIngredients: 1 large round of garlic bread (shepherds bread may be substituted) 1 tsp. butter 150 grs. (2/3 C.) crumbled roquefort cheese 190 grs. (7 oz.) cream cheese, cubed 150 grs. (5 oz.) Manchego cheese, shredded (Monterrey Jack may be substituted) 1 clove garlic, minced 2 Tbsp. sour cream 1 jigger tequila 1/2 tsp. pureed […]
Continue ReadingI bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 pesos a kilo – versus 185 pesos at the supermarket. Since I was not going to be cooking them right away, I froze them according to the advice […]
Continue ReadingUse the best quality goat cheese you can find, and a tart, green apple. “Manzana granny smith” is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here in Puebla we get some locally grown ones at roadside stands and the outdoor markets. 1 quart good […]
Continue ReadingWe first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile strips in cream, in this case thickened to form a béchamel sauce. If you use the no-boil lasagna noodles, a good […]
Continue ReadingChiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 cups oil 8 poblano peppers 3 cups grated Manchego, Chihuahua, Gouda or farmer’s cheese 5 eggs, separated 4 small tomatoes or 2 large tomatoes […]
Continue ReadingThis recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes and mushroom dishes, and is indispensible in Oaxacan mole verde. It has become easy to […]
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