Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature, depending upon the time of year and the other courses being served. Chiapans have a collective sweet tooth, and the amount of […]
Continue ReadingThis Mexican peach chipotle jam is so easy to make with canned chipotles in adobo sauce, and good with any kind of bread, grilled pork or poultry, or cheese and crackers. Ingredients 2 ½ pounds ripe peaches, pitted, peeled and chopped 2 pounds granulated sugar Juice of one lemon 2 chipotles in adobo, seeds removed, […]
Continue ReadingThis is a very easy sweet to make, requiring few ingredients. The minimal cooking time makes it a good project to make with children during vacation time, provided that young children are supervised around the stove. Ingredients: 1 cup milk 3 cups sugar 1 pound seedless dried dates, chopped 2 cups chopped walnuts 1 teaspoon […]
Continue ReadingSpring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint. Ingredients 1 ¼ cups sugar 2 cups sliced strawberries, plus extra for garnish 1 can condensed milk (14 ounces) 6 eggs Preheat the oven to […]
Continue ReadingYucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it blends with garlic and oranges. Ingredients 6 medium size yuccas 2 tablespoons corn oil 4 cloves garlic, peeled […]
Continue ReadingThis recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it really hot, try using habanero chile. White balsamic vinegar is not always easy to find in Mexico, but apple cider vinegar, found in any […]
Continue ReadingGuavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served together after dinner. North of the border, ate can be found in the Latin food section of many markets. This recipe for Mexican cheese and guava flan […]
Continue ReadingThese Mexican cactus fruits are always available in larger mercados in Central Mexico, because they are used in mole de olla. If you don’t see them, ask. They make a delicious jam. Do yourself a big favor and buy them with the spines already removed. I see women in the market holding xoconostle with their bare hands and scraping […]
Continue ReadingThis versatile Mexican ancho chile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange juice, since juice made from concentrates is too sweet to use in salsa. Ingredients 4 ancho chiles, washed, dried, […]
Continue ReadingPork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn’t take long to put together, and can be made in advance or while the pork finishes cooking. Ingredients 1 tablespoon mild olive oil ¼ cup chopped onion 1 clove garlic, chopped 1 […]
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