In Mexico, September is called el mes de la patria, the time when Independence is observed with a month-long celebration of Mexican identity, a significant part of which is the food. One of the most popular national dishes is chiles en nogada, a tri-colored culinary tribute to Mexico’s flag: green chiles, white walnut sauce and red pomegranate seeds. Invented […]
Continue ReadingApple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients pastry for a two-crust, 9 inch pie 4 cups peeled, seeded and sliced guava 3 tablespoons flour 2/3 cup sugar 1 teaspoon […]
Continue ReadingThis succulent, festive drunken turkey with dried fruit stuffing is taken over the top with the addition of Grand Marnier and tequila. I have seen it in several places, including a recipe from Mexican restaurant owner and cookbook author Zarela Martinez. This is my own version, but feel free to tweak it. I suggest starting […]
Continue ReadingThis recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to unload their market purchases and start cooking. Ingredients: 2 cups chunked pineapple 1 cup peeled and chunked cucumber 1 cup diced celery 2 tablespoons lime juice ¾ cup […]
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With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets. An ingredient in Thai and Indian recipes, they are used in Mexico to make aguas and dulces de tamarindo: tamarind drinks and candies. The pods of the tamarind tree, which was brought to Mexico from India, contain large seeds surrounded by a […]
Continue Reading“The pineapple,” wrote Fernandez de Oviedo in the 16th century, “appeals to every sense but that of hearing.” This chief steward to the royal family of Spain may seem, from a 21st century point of view, somewhat extravagant in his praise of the fruit, but history tells us that the American native Ananas comosus, a member of […]
Continue ReadingTamarind chicken has become a Mexican restaurant standard in the past few years. This can also be made with duck breasts. 4 chicken breast halves salt and pepper to taste 2 tablespoons olive oil 2 garlic cloves, minced ½ medium white onion, finely chopped 4 chiles de arbol, seeded and crushed ½ cup white wine […]
Continue ReadingThis visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has a huge section devoted to spice pastes, in colors ranging from bright orange to green to black. The women who sell […]
Continue ReadingA specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxacan cook Maria Conception Portillo, who collected over 250 Oaxacan home-style recipes. Ingredients 1 chicken, cut into serving pieces 2 tablespoons corn oil […]
Continue ReadingThe combination of chicken and fruit is a hallmark of southern Mexican cooking. This recipe is adapted from one by Maria Concepción Portillo, a native of Oaxaca who collected over 250 recipes from her home state. Freshly ground spices make a big difference in cooking, and I recommend buying a spice grinder or a coffee […]
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