On a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year’s dinner. It sounded delicious and he promised to ask her for the recipe. A few nights later, he surprised us with the chicken, which she had prepared especially for us when she found out we wanted […]
Continue ReadingThese chicken wings with raspberry-chipotle glaze are incredibly easy, with the sweet stickiness many look for in a wing, and can be made with my raspberry chipotle sauce recipe. Make a double batch of sauce to have extra for dipping if desired. Ingredients 3 pounds chicken wings, tips removed, cut in half at the joint […]
Continue ReadingThis is a simple, easy pork braise, full of flavor from the sweet and savory combination of pears and smoky, raisiny Mexican ancho chiles. Ingredients 1 pork butt roast, about 3-4 pounds (in Mexico, ask for pierna) tied at intervals Salt and pepper 3 tablespoons corn oil 6 large cloves garlic, peeled and chopped 3 […]
Continue ReadingPear is one of the best fruits for incorporating into flan. The soft texture of the cooked pears combines perfectly with this Mexican custard. Ingredients Sugar to caramelize mold, about ½ cup 2 large pears, cored, peeled and cut into chunks 2 tablespoons sugar Juice of ½ lemon ½ cup La Lechera sweetened condensed milk […]
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This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice. Ingredients 1 4-pound boneless pork loin roast 3 cloves garlic, minced 1 teaspoon dried thyme leaves 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil 3 large, […]
Continue ReadingThis is a tasty, low fat way of making coconut shrimp. Mango puree is used instead of batter, and baking instead of frying. Mango puree can be made in a blender with fresh mangoes or found in the frozen food section of some supermarkets. Ingredients 1 ½ cups mango puree 2 tablespoons honey 2 tablespoons […]
Continue ReadingThis beef stew, the main course of our cooking class’s feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students in charge of this dish prepared, is essential. Ingredients for beef stock 1 lb. beef ribs 2 lb. boneless stewing beef […]
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