This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store — these are actually the seeds of the plant […]
Continue Reading
On a recent trip to Oaxaca, I had the pleasure of speaking with Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada. Chef Cabrera kindly took time out from her busy schedule to sit down and discuss the influences that led to this career, as well as her cooking school, ever-changing menus […]
Continue ReadingIn this recipe, two of central Mexico’s favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed meat, fish or fowl. Fresh corn kernels cut off the cob are best in this salad, but thawed frozen kernels may be used. […]
Continue ReadingSeptember is back-to-school time, so what more fitting topic for this month’s Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the availability of cooking classes here in Mexico. While several cooking schools exist in Mexico City, the best and most authentic regional cuisines are passed […]
Continue ReadingThis is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat reflects the fact that there is a marrowbone in the center of each piece of shank. The comadre always used epazote in this […]
Continue ReadingSweet cinnamon coffee is a great early-morning energy booster, as well as a good beverage for those who need to stay awake later in the day. My husband calls it “funeral coffee” because cafe de olla is always served at the velorios — all-night wakes — with large trays of sweet rolls. Ingredients 6 cups water 3 heaping teaspoons […]
Continue ReadingThis versatile recipe may be used as a salad dressing or as a dip for crudités or chips. If using as a dip, eliminate the mayonnaise and water. The dressing is approximately as thick as a blue cheese dressing and works best on crisp varieties of lettuce such as iceberg and romaine. Ingredients: ¼ cup raw pumpkin […]
Continue ReadingBy not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortillas to make breakfast tacos. Ingredients: ¾ pound firm tomatillos 1 fresh chile serrano 1 medium white onion, roughly chopped […]
Continue ReadingDuring the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo – main square – in Puebla, several exotic varieties are available, including those flavored with the local specialty, an egg-nog like liquor called rompope, and of course, the […]
Continue ReadingIngredients: For the beef roullades: thinly sliced beef raw bacon and ham, sliced into strips raw potato, cut french fry style string beans cut into 1″ pieces For the mole: a few lettuce leaves 1/4 cup roasted green pumkin seeds 1/3 cup of roasted sesame seeds 2 small serrano chiles 4-5 tomatillos a few radish […]
Continue Reading