If pork can take on these enticing flavors, why not chicken wings? Grill these chicken wings in chile-pineapple marinade or bake them, and make plenty, because they will disappear fast. Achiote paste is widely available in Mexico at larger supermarkets and some market stalls, and in the US at Hispanic grocery stores and online. Ingredients […]
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The base for this coconut sorbet is fresh coconut milk — not to be confused with the water found inside coconuts (although that should be reserved to use in the recipe). You may substitute the fresh whole coconuts in the recipe with canned, unsweetened coconut milk and grated coconut — but you can’t beat the […]
Continue ReadingIt is easy to see why black sapote is called “chocolate pudding fruit”, with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe is adapted from Tropical Fruit World, a promoter of exotic fruits. Ingredients: For the cake: ½ cup (one stick) butter 1 […]
Continue ReadingFruit atole is a great morning or late night drink. It can be made with several kinds of fruit, but Veracruz guava atole is my hands-down favorite. The easiest way to remove the seeds is to cut the fruit crosswise and scoop them out with a spoon. Ingredients 3 cups water ½ cup piloncillo or dark brown sugar 1 […]
Continue ReadingMexican trout in papillote is a specialty of the high country between Toluca and México City, where trout abound in cool mountain streams. If you decide to wrap more than one fish in a foil papillote packet, keep the contents of the packet to one pound of fish or less, to ensure that it will […]
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Many of Mexico’s holiday dishes are inspired combinations of seasonally available ingredients. Just as the chiles en nogada prepared for Independence Day celebrations combine the best of the late summer harvest, ponche navideño, the traditional Christmas punch, uses the fruit of late fall. Various combinations of apples, pears, tamarind, and tejocote (hawthorne fruit) come together in a drink flavored with sugar […]
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Often served for Noche Buena, his Mexican Christmas Eve salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the […]
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The michelada is a beer cocktail whose name is condensed from mi chela helada, “my iced beer.” Every region, and even everyone who makes it, seems to have a different version of this popular cooler, but two ingredients that are included everywhere are lime and salt. I’ve been served micheladas both with and without ice, but even without ice, the idea […]
Continue ReadingThere are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, white and green colors of the Mexican flag. An invention of the colonial Poblana nuns, chiles en nogada can be difficult but don’t […]
Continue ReadingLiterally meaning “tablecloth stainers”, because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that is used varies from season to season and family to family, but plantains and pineapples are always included. Ingredients For the chicken: 2 chickens, cut into […]
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