Pork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked chops (chuletas naturals) would also be good with this sauce. Ingredients 6 pork chops, smoked or natural vegetable oil for sautéing chops 2 […]
Continue ReadingThis recipe is from the late Doctora Lorena Otero, good friend and “foodie” par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried. Ingredients 3 tablespoons butter 1/4 cup chopped cilantro 2 tablespoons finely minced garlic 2 tablespoons seeded, finely chopped […]
Continue ReadingIngredients: 6 medium zucchini squash, washed and trimmed 6 strips smoked bacon 2 tsp. butter 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese 1 C. cream 1 tsp. oil 3 tsp. all purpose flour 1 tsp. garlic powder Salt and pepper to taste Additional butter for greasing Preparation: Dice bacon and fry until crisp. […]
Continue ReadingWe first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread with black beans and cooked fish, topped with tomato sauce, were a delicious surprise. Ingredients: For the fish filling: 1 tablespoon corn oil […]
Continue ReadingCentral Mexican style meat stew is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, with the Mexican additions of chiles and tomatoes. Feel free to change or add to the selection of vegetables, varying according to what […]
Continue ReadingThe filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian version. The dough, which is perfect for the gluten intolerant, can be flavored by adding a few sprigs of cilantro to […]
Continue ReadingEvery year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan’s restaurants by the city’s Gastronomic Council, an association of restaurant owners formed to promote local cuisine. If you live in a place where goat meat is available, this is worth trying. The proportions come from La Cocina […]
Continue ReadingThis recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split down the middle 2 tablespoons vegetable oil 4 cloves garlic, peeled and coarsely chopped 1 medium onion, peeled and coarsely chopped 4 guajillo chiles, seeded, deveined […]
Continue ReadingAchiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves and peppercorns, it is found in the Hispanic food section of supermarkets north of the border, or can be ordered through […]
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 […]
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