Some of our favorite ways to eat seafood in Veracruz are the cold salads and cocktails featuring shrimp, crab and other local seafood. This recipe for cuaresmeños – large jalapeños – stuffed with crab meat can be made a day ahead and kept in the refrigerator, then served either cold or at room temperature as hors d’ouevres, appetizers or […]
Continue ReadingThis sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I recommend using less, since I find the arbol chiles to be hotter. If you do any traveling around Mexico, look for comapeño chiles in the markets of Orizaba and Cordoba, Veracruz. This recipe is […]
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I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I tried to incorporate two of the area’s signature ingredients, allspice and wild mushrooms, with rabbit, commonly eaten in Central Mexico since pre-Hispanic times. This Mexican-style dish combines the meat with wild mushrooms and a red pipian sauce based on […]
Continue ReadingI first tasted this at the Café Enamorada in Cholula. It’s a no-fuss dessert choice, because it’s coffee and dessert in one. Use the best quality chocolate available and whipped heavy cream. Ingredients For each serving: ½ ounce bittersweet chocolate (sold as chocolate semi amargo in Mexico) 1 ½ ounces rum 1 cup freshly brewed coffee ¼ […]
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The bright, fresh taste of the tomatoes and cucumbers make Mexican crab salad with cilantro lime vinaigrette a refreshing spring salad. Serve it on lettuce, accompanied by fresh lime wedges. Ingredients 1 pound cooked lump crabmeat 1 cup chopped cucumber 1 cup chopped tomato 1/3 cup chopped red onion Salt to taste ½ teaspoon chipotle […]
Continue ReadingWho doesn’t like chiles rellenos? They don’t have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey without their meat fix, sauté some Mexican chorizo, drain well, and add it with the other filling ingredients for stuffed poblano chiles with […]
Continue ReadingMiniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy substitute for the chicken. I’ve left the sliced onion out of these, but you can put out a small dish of […]
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This can be used as a glaze or a barbeque sauce. Try serving it spooned over cream cheese as a dip or spread for crackers, or with small meatballs for hors d’oeuvres. It can be strained for use as a glaze, but for a dip with cream cheese it is better with some texture. Ingredients […]
Continue ReadingCharola is the Spanish word for a tray or, in this case, the pan in which the kibbeh is baked. It is something like a meat loaf made with lamb, with the outer layers forming a crust to hold the meat and pine nut filling. It is always served with jocoque, for which a thick, natural yogurt is […]
Continue ReadingFresh green chile and cilantro add zip to these fish cakes with chile and chia, and potatoes act as a binder, while chia provides a nutritional boost. Ingredients 1 pound firm-fleshed fish filets, poached and cooled 2 cups mashed potatoes 3 finely chopped green onions 1 fresh jalapeño chile, seeded and minced ¼ to ½ […]
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