When we lived in Oaxaca, we had neighbors with a pomegranate tree that seemed to bear fruit much longer than in other places. In Puebla, the pomegranate season is late summer, after which pomegranates disappear until December, when California imports are sold in the supermarkets, as they are north of the border. Bottled pomegranate juice […]
Continue ReadingThis column presented a basic recipe for Rompope: Puebla Style Eggnog in the November 2003 issue of Mexico Connect. This one, which contains almonds, is very close to the original recipe prepared in the Convent of Santa Clara, except that the alcohol is not added until the end, for those who wish to eliminate it or add it […]
Continue ReadingAn unlikely combination? You be the judge, as you liven up your morning toast, or spread this Mexican apricot jalapeño jelly on cream cheese with crackers. Ingredients 5 cups peeled, chopped apricots 2 stemmed, seeded, chopped jalapeños 1 ½ cups water 1/3 cup lemon juice 6 cups sugar 2 (3 ounce) envelopes liquid pectin Combine […]
Continue ReadingSoaking the cabbage in lemon water adds flavor, eases digestion, and cuts down on the need for salt. Some cooks add pineapple to this Aguascalientes style mixed vegetable salad, but I find it to be an odd fit with the Russian-style dressing. Try shredded jicama instead, and be sure to use red cabbage, which makes for an […]
Continue ReadingThis is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa, such as the chipotle infused Salsa Asada: Roasted Tomato Salsa is a good accompaniment. 2 tablespoons butter 2 tablespoons vegetable oil ¾ cup finely chopped white onions […]
Continue ReadingA dessert syrup doesn’t get much more Mexican than this. The flavor of the Kahlua liqueur is a natural with that of chocolate. Besides being used for sundaes, the syrup can also be used to make an adult version of hot chocolate, or drizzled over pound cake. Ingredients: 8 ounces Mexican chocolate (Iberia, Abuelita, Mayordomo […]
Continue ReadingAlthough many of the recipes I try come from friends, market salespeople, food stand cooks and restaurant chefs in many parts of Mexico, there is nothing like a good cookbook for inspiration, especially when it comes to putting together different courses to create a harmonious meal. To me, the very best of Mexican cooking is […]
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Two of the biggest buzzwords in today’s media-dominated culinary world are “fresh” and “local,” and on a recent visit to Mexico’s southern Pacific coast, we found the food to be both. Taking advantage of the region’s abundant fresh ingredients, we shopped, cooked and ate our way through the beach town of Puerto Escondido. We had […]
Continue ReadingThis is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size shrimp 3 tablespoons olive (not extra virgin) or vegetable oil 1 red onion, peeled and sliced into thin crescents (” lunitas“) 4 large cloves garlic, […]
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Once you have acquired your tortilla press and a comal or griddle, all you will need is some waxed paper, cut into squares to fit the dimensions of the tortilla press, to keep the dough from sticking. Although tortillas are baked on a dry surface, a little oil can be applied to the griddle or comal with a paper […]
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