Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served together after dinner. North of the border, ate can be found in the Latin food section of many markets. This recipe for Mexican cheese and guava flan […]
Continue ReadingLast month, the nixtamalization of corn dough – or masa – was discussed, along with a description of the process itself and detailed instructions for making masa at home, either from scratch with dried corn, or using masa harina mix. Now comes the fun part: the many different regional treats that can be made with this basic […]
Continue ReadingPumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combination of color and flavor. Ingredients: One recipe Basic White Pozole 4 poblano chiles, seeds and stems removed 8 large Swiss chard leaves, roughly chopped 8 large romaine […]
Continue ReadingThese Mexican cactus fruits are always available in larger mercados in Central Mexico, because they are used in mole de olla. If you don’t see them, ask. They make a delicious jam. Do yourself a big favor and buy them with the spines already removed. I see women in the market holding xoconostle with their bare hands and scraping […]
Continue ReadingThere are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving. Ingredients 1 tablespoons butter 2 tablespoons flour 2 1/2 cups milk 1 cup evaporated milk 4 ounces grated Chihuahua cheese (gouda may be substituted) […]
Continue ReadingThis versatile Mexican ancho chile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange juice, since juice made from concentrates is too sweet to use in salsa. Ingredients 4 ancho chiles, washed, dried, […]
Continue ReadingIf you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh cilantro is the perfect foil for the guajillo chiles in olive oil and garlic. If you can’t find guajillos, dried red California chiles are a good substitute. In the restaurant where I first tried this, it was adorned with thin […]
Continue ReadingThe mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be used in this recipe. Use more or less chile seeds, according to taste. Ingredients For the fish: 2 quarts water 2 pounds firm white […]
Continue ReadingAlthough carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this dish, only to discover that the same kind of pumpkins had just shown up in our local markets. Winter squash such as butternut […]
Continue ReadingThis is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetarian main dishes that can be prepared with amaranth. Ingredients 2 lbs. potaoes, boiled 1/4 lb. manchego, chihuahua or […]
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