Here Mexico’s favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by putting a sliced, peeled fresh mango in the blender or food processor. Ingredients 1 ½ cups sugar 6 eggs 2 egg yolks 2 ½ cups milk […]
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Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam, works well to coat gelatin molds. Ingredients 2 cups mamey puree 1 cup boiling water 2 envelopes […]
Continue ReadingThis chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called “Pollo de San Marcos.” The 20th century Mexican poet Renato Leduc wrote that “there is not a fairgoer nor local family that does not pass by the San Marcos food […]
Continue ReadingThis is as attractive as it is delicious. Be sure to disinfect strawberries no matter where you buy them. Ingredients: 1 whole, small pineapple, peeled, cored and cut into chunks 1 pint strawberries, disinfected, hulled and sliced 8 cups water Sugar to taste Place all ingredients in blender. Blend until smooth. This may have to […]
Continue ReadingPlantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all over. These tasty croquettes are filled with beans or cheese. Ingredients: 4 ripe plantains, skins left on, cut in half 4 tablespoons flour […]
Continue ReadingWhile store-bought ate keeps longer in the refrigerator, the homemade version is far superior. It can be served with a wide variety of cheeses, from plain cream cheese to goat cheese or fresh mozzarella, and with harder cheeses such as Spanish manchego. This ate keeps about a month in the refrigerator, tightly wrapped in plastic wrap. Like many other […]
Continue ReadingSomewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and the fruit. Ingredients: 1 chicken, cut into serving pieces ¼ cup grated onion 2 large cloves garlic, peeled and mashed in a […]
Continue ReadingThis refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida’s Los Dos cooking school. Ingredients 1 ½ pounds jicama, peeled and cut into julienne strips 1 lime ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orange juice 1 […]
Continue ReadingThis Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup avocado pulp 1 teaspoon grated lime zest 1/2 cup lime fresh lime juice 1unflavored gelatin (1/4 ounce or 7 grams) 1can sweetened condensed […]
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After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. Ingredients […]
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