This stovetop custard is not as thick as one baked in the oven. It is no longer necessary to use a flaming wooden paddle to caramelize the surface, a process that can be successfully carried out using a small butane kitchen torch, sometimes called a crème brulee torch. Ingredients: ½ quart whole milk ½ cup […]
Continue ReadingRussian-Mexican beef soup is obviously a holdover from the Mennonites’ days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef called chamorro, or shanks, which provides a much richer taste than other cuts for soups. Use bone-in beef shanks because, like the Italian […]
Continue ReadingMake small crab cakes for appetizers or larger ones for lunch or dinner. They can be assembled ahead of time and refrigerated, covered, for up to 4 hours, then fried before serving. The chipotle sauce can be made a day ahead and refrigerated, covered. Ingredients For crab cakes: 1 cup masa harina (corn tortilla flour), lightly toasted […]
Continue ReadingWild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre used escobetas (coral mushrooms) the following recipe may be successfully prepared using fresh cultivated mushrooms. Ingredients 2 pounds fresh mushrooms (if using button mushrooms, […]
Continue ReadingShellfish such as river shrimp and crawfish are found in abundance in the many rivers that run through the vanilla growing region of eastern Mexico. Called xanath in the Totonac language, shrimp are particularly delicious when combined with the flavor of vanilla. This recipe calls for vanilla extract, a product prepared by forcing alcohol through […]
Continue ReadingSince Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that when I buy both of them together at the market, the vendor invariably asks if I’m making this pudding-like […]
Continue ReadingMexico’s coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe. The fish can be either broiled or grilled, either of which is a dry heat method that provides an […]
Continue ReadingRequesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste similar to true requesón. This recipe is quick, easy, and can be prepared a few hours ahead if necessary, making it […]
Continue ReadingDamiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flowering, and dried to make liqueur. It is used frequently with tequila, and some say that the original margarita was made with damiana liqueur and not “that French stuff.” The best damiana […]
Continue Reading1 Kilo (2.2 lbs) Green peppers – poblanos 3/4 Kilo (1.5 lbs.) Tomatoes – chopped 2 Large onions – chopped 4 Tbsp. Oil 3 tsp.. Salt 1/2 Kilo (1.1 lbs.) of Queso Fresco or Farmer’s Cheese – crumbled Before beginning, know that peppers contain an oil that is very irritating to the skin and eyes […]
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