Mexico is the land of fiestas, and never more than during the month of December, when the feasts are so many that they overlap by several days. Starting on December 3, the beginning of the nine-day tribute to the Virgin of Guadalupe, and continuing through until January 6, Three Kings Day, there is non-stop celebration. In addition […]
Continue Reading
The white pear flesh, green herbs and red onion give this salsa the colors of the Mexican flag and the Christmas season. Just as tasty as it is visually appealing, Mexican pear salsa goes well with pork and is a nice accompaniment to simple grilled pork chops or a holiday roast. Ingredients 1 ½ pounds […]
Continue Reading
In Mexico, the Christmas season is a month-long fiesta, starting with the feast of the Virgin of Guadalupe on December 12th, and continuing through the posadas, Noche Buena and Navidad, right up to the Three Kings Day on January 6th. During this celebratory month, preparing seasonal dishes is an important part of the festivities, with […]
Continue Reading
Look on any Mexican calendar for the month of May, and you will see a lineup of holidays, including federal and civic observations, as well as religious and non-religious festivities. Nearly all of these are celebrated with parties, parades, performances, festive meals, or a combination of these. A holiday in Mexico rarely passes without food and drink, […]
Continue Reading
Mexican Kitchen The usually bustling Mexican markets become even more so in December, when the mountains of fruit for ponche navideño (Christmas punch) compete with a wild array of tinsel-y decorations for shoppers’ attention, and the excitement leading to the posadas and pastorelas builds up. The culmination of all this preparation is, of course, Noche […]
Continue Reading
This dressing is good on any green salad when a fairly sweet dressing is desired. It is excellent on a salad of sliced oranges and red onions, garnished with pomegranate seeds. Ingredients: Juice of 2 pomegranates 1/3 cup extra virgin olive oil 2 tablespoons raspberry vinegar 1 teaspoon sugar 1 ½ teaspoons salt, or to […]
Continue Reading
The Mexican state of Yucatan, located on the peninsula of the same name, is the home of one of the most distinctive regional cuisines in the country. A long tradition of fine dining, going back to the ancient Maya and incorporating sophisticated European dishes, is very much in evidence in the cities, towns and villages […]
Continue Reading
I read cookbooks the way some people devour novels, not with the casual perusal of, say, a newspaper or a magazine, but with the curl-up-and-dig-in enjoyment of die hard mystery or romance fans. Many, though not all, of the cookbooks I’ve read in the last 25 years or so are Mexican, and my favorites are […]
Continue Reading
Walnuts, used famously in the classic chiles en nogada, are grown in central Mexico. This soup is reminiscent of the nogada sauce and looks nice garnished with a sprinkling of chopped fresh parsley and, if available, pomegranate seeds. It is important that a good homemade stock is used. Ingredients: 4 tablespoons butter 4 tablespoons flour 8 cups good, homemade […]
Continue Reading
This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients 2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available 1 cup rice, washed until water runs clear and left in a strainer to dry 1 6 inch […]
Continue Reading