This recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version. Ingredients Pulp of 3 medium avocados ¾ tablespoon fresh lime juice 1 ¼ cups whole milk ½ cup sugar 1 cup heavy cream (in Mexico, use Crema […]
Continue ReadingThis is the quintessential Yucatecan dish, from a region that is quite possibly the “capital” of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. This succulent baked pork is worth trying even without banana leaves, though the taste will not be exactly the same. Simply omit the […]
Continue ReadingThis tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces the filling, with the ridged side on the outside. The leaves may be omitted if […]
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The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De’Angeli. Ingredients 3 tablespoons apple cider vinegar 2 ounces guava pulp ¾ cup of olive oil ¾ […]
Continue ReadingThis is a very refreshing salad. In Southern Mexico, grapefruit salad would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a small amount of dressing is used, since the flavor and juiciness come from the grapefruit. Ingredients 1 small head lettuce, washed, dried and […]
Continue ReadingNorthern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga – literally “double-breasted” – because of their high proportion of white meat. Both this recipe and the following one are from the state of Chihuahua, where turkey, venison and other game were the traditional mainstay […]
Continue ReadingThe Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distribution. When buying Mexican pineapples, keep in mind that they stay green after picking, and color, in this case, has nothing to do with […]
Continue ReadingThis is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It’s a great way to start the day with the generous dose of vitamins contained in avocados, the calcium in the milk and the probiotics in the yogurt. […]
Continue ReadingThe addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too. Ingredients For the cake: 2 cups sugar ¾ cup oil 4 eggs 2 cups flour 1 teaspoon baking soda 1 teaspoon baking […]
Continue ReadingThe hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups. Dark brown sugar may be substituted for the piloncillo. 2 ½ cups water ½ cup tamarind paste ¾ cups grated piloncillo 3 ½ tablespoons masa harina ¾ cup hot […]
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