Ingredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed and cut them into cubes. Peel and cube one medium sized jicaima. Peel, seed and cube two medium sized cucumbers. Mix the oranges, jicama and cucumbers together, add the juice […]
Continue ReadingIngredients For the crust: 3 cups graham cracker crumbs 1/2 cup sifted confectioners’ sugar 1 stick plus 1 tablespoons butter, melted Preparation: Preheat the oven to 350º. Place the crumbs in a bowl and stir the sugar and butter into the crumbs until well blended. Press the mixture with a wooden spoon or the palm […]
Continue ReadingMexican Kitchen Enticing colors, graceful shapes and heady fragrances are all part of the appeal of summer fruit. While a wide array of fresh fruit is available in Mexico year round, it is during the summer that the national mango frenzy reaches its peak, along with a propensity toward the consumption of endless montones (the neat piles […]
Continue ReadingThis is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version — plaintains with vanilla cream — uses whipped cream flavored with vanilla and sherry. Plantains should be nearly black when they are ripe enough to use in a sweet dish. Ingredients 3 large, ripe […]
Continue ReadingI hadn’t been to Boca del Rio in many years, and was surprised to see it transformed from a sleepy fishing village to a gastronomic center. At a fair there, with a friend from Veracruz, just about everyone was drinking the local specialty called a toro – bull – probably because of its potency. It […]
Continue ReadingThis Mexican cantaloupe salsa was an invention that we came up with while visiting friends in southern Mexico. We served it with the meal, and ate leftovers later with tortilla chips. The best way to determine the ripeness of a melon is to hold it up to the ear and thump on it — if […]
Continue ReadingRefreshing as a dip in the Carribbean, this is a nice change from the popular spring and summer tequila-orange juice combination. Serve it in a tall, frosted glass, with your choice of garnish- a lime wedge, a cocktail cherry, or a sprig of mint. Each gives the drink a slightly different character. Ingredients: 2 oz. […]
Continue ReadingThis was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. Naturally, we used the delicious requesón that we bought that morning at the Etla market, but farmer cheese […]
Continue ReadingMexican Kitchen As Mother Nature assaults the Northern climates with chill winds, sleet and snow, northerners can take comfort from the fact that she has thoughtfully provided the season’s bounty of citrus fruit from Southern latitudes. Oranges, lemons, limes, grapefruit, mandarins and tangelos are all tasty, loaded with vitamin C to help combat colds and […]
Continue ReadingSeveral years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, is exquisite and a great project for making with family and friends. We have a lot of fun doing this, with everyone pitching in to roast the chiles and chop the various ingredients. Chiles en nogada are […]
Continue Reading