Step into the Mexican Kitchen with Karen Hursh Graber, MexConnect’s monthly food columnist, for a look at the methods, materials, and ingredients that have characterized Mexico’s rich and varied dishes for hundreds of years. From pre-Hispanic times, through the Spanish colonial period, and up to the current, exciting era of nouvelle Mexican culinary innovations, this […]
Continue ReadingOne of the most fascinating aspects of exploring the cuisine of another country is the process of becoming acquianted with the history, customs and traditions that are an intrinsic part of the cultural landscape of cooking and eating. In Mexico, festivals, rituals and personal commemorations are all important events in terms of celebrating with food […]
Continue ReadingPork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn’t take long to put together, and can be made in advance or while the pork finishes cooking. Ingredients 1 tablespoon mild olive oil ¼ cup chopped onion 1 clove garlic, chopped 1 […]
Continue ReadingChilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning “poor man’s food,” chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as […]
Continue ReadingThis recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version. Ingredients Pulp of 3 medium avocados ¾ tablespoon fresh lime juice 1 ¼ cups whole milk ½ cup sugar 1 cup heavy cream (in Mexico, use Crema […]
Continue ReadingIf the recipe above seems a bit daunting, take heart because many people who don’t live near a tortillería use the convenient dry masa harina to make dough. Maseca is the most widely used brand in Mexico; however Quaker and White Feather brands are widely distributed, along with Maseca, outside Mexico. Ingredients for 1 pound masa: […]
Continue ReadingThis is the quintessential Yucatecan dish, from a region that is quite possibly the “capital” of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. This succulent baked pork is worth trying even without banana leaves, though the taste will not be exactly the same. Simply omit the […]
Continue ReadingThis tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces the filling, with the ridged side on the outside. The leaves may be omitted if […]
Continue ReadingQuinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean and quinoa salad is easily a light meal in itself, but can be served as a side dish with any grilled fish, […]
Continue ReadingThis dish is served in the Central Valley region of Oaxaca on the morning of big fiestas, especially weddings. For this reason, it is also called higaditos de boda, “little wedding livers.” Though it is often made with cut up pork liver, and sometimes with no liver at all, I prefer the chicken liver version. This recipe, […]
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