This thick soup is almost a stew, and makes a very satisfying vegetarian meal. It contains the orange sweet potato, grown in abundance in Querétaro, which the Center for Science in the Public Interest has named the most nutritious vegetable. If you don’t care for chile, don’t let that stop you from enjoying this soup, […]
Continue ReadingFor those who want the experience of turning out the most authentic masa possible, it is necessary to begin with dried hominy kernels and calcium hydroxide — slaked lime — or wood ash. If you do not already have a source for dried kernels, try https://www.waltonfeed.com or go to https://www.nutribase.com/dfm/87.htm for information on contacting the representative of a whole […]
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Originally from the tropical coastal state of Tabasco, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Try adding a tablespoon of sherry for a delicious, unusual twist. Ingredients: 2 tablespoons butter ½ medium onion, chopped fine 2 serrano […]
Continue ReadingThis recipe is adapted from one taught at Susana Trilling’s Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room temperature. In either case, crumbled queso fresco makes a nice topping. Ingredients 1 ½ pounds chayote (about 3 medium) peeled and cut […]
Continue ReadingHoney and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven. For the chicken and marinade: 2 ½ – 3 pounds chicken pieces 1 cup fresh orange juice ¼ cup each chopped […]
Continue ReadingThis is an adaptation of a recipe we learned while camping on the beach here in Mexico. Originally, it was prepared by wrapping the stuffed shells individually in foil and placing them on a grill over the hot coals in our fire pit. Ingredients: 24 fresh oysters, shucked and bottom shells reserved ¼ cup olive […]
Continue ReadingI bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 pesos a kilo – versus 185 pesos at the supermarket. Since I was not going to be cooking them right away, I froze them according to the advice […]
Continue ReadingUse whatever dark salad greens are available in your local market for this pear and candied pistachio salad. Mixed baby greens are ideal, but no iceberg lettuce here, please. The nuts can be made ahead and stored in an airtight container. The honey chipotle vinaigrette dressing can also be made ahead and stored in the […]
Continue ReadingThis is a tasty take on the classic polvorones, or Mexican wedding cookies. Try adding one half cup of dried cherries or cranberries to the crumbly pistachio cooky dough. Ingredients 1 ¼ cups roasted, unsalted pistachios, very finely chopped 2 cups flour ½ teaspoon salt 1 cup butter ½ cup granulated sugar ¼ teaspoon vanilla […]
Continue ReadingUse the best quality goat cheese you can find, and a tart, green apple. “Manzana granny smith” is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here in Puebla we get some locally grown ones at roadside stands and the outdoor markets. 1 quart good […]
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