Tinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The chipotles called for in this recipe, called chipotles adobados are canned and can be found anywhere from Michoacan to Michigan. This is a good dish to make ahead and then provide garnishes to […]
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I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hens are sold in the supermarkets and labeled pollitos tiernos, “tender little chickens.” Ingredients: 1 cup pomegranate juice ½ cup honey 6 cloves garlic, peeled and crushed ½ teaspoon each: ground coriander, ground cinnamon, and ground […]
Continue ReadingThis is one version of the many recipes for pickled fish so popular in Mexico, especially during the warm spring months before the rainy season. It should be brought to room temperature before serving. Any good quality, firm-fleshed fish steaks can be used. Ingredients: 4 1-inch thick fish steaks juice of 1 fresh lime 8 […]
Continue ReadingThis dish is easy and elegant enough for company, as well as a delicious every-day comida. It may be made ahead and reheated, covered. Ingredients: 1 3 1/2-4 pound chicken, cut into serving pieces 1/2 medium white onion, studded with 2 cloves 2 cloves garlic, peeled 6 whole black peppercorns water to cover salt or powdered chicken […]
Continue ReadingTo the north and west of Mexico City lies the region known as El Bajío, often called “Mexico’s breadbasket.” This rugged, high plateau bears a distinct resemblance to central Spain, home of its original settlers. Religious and hard working, they preserved many of the Spanish cultural and culinary traditions, and this part of Mexico is […]
Continue ReadingI call this “winter soup” because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexico, while not as cold as it is in the north, we’re very happy to see those oranges from the […]
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I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexican cuisine. They can be served with a simple tomato sauce or with a pasilla or tomatillo sauce. Ingredients 1 pound huazontle bud clusters (the tops, with stems and leaves removed) 1 pound rice, cooked and allowed to cool […]
Continue ReadingIt is nearly impossible to walk more than a block in any Mexican town without encountering a food vendor or two, with either stands on the street or small storefront businesses. The national affinity for snacking has given rise to an unbelieveable array of antojitos y botanas – appetizers and snacks – most of which are based […]
Continue ReadingThe rich taste of mole works with these chicken wings because they are broiled first. Doing this means that they are cooked through before going into the sauce. This works best with mole poblano or Oaxacan mole coloradito. If using mole paste to make the sauce, be sure to use a good one, such as Seasons of My Heart mole coloradito paste, available at […]
Continue ReadingIngredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly chopped 2 large cloves garlic, roughly chopped water to cover For the stew: 2 tablespoons vegetable oil 1 medium onion, chopped 2 […]
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