There are probably as many recipes for turkey in mole as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla’s Festival de Mole Poblano, which is held for three consecutive Sundays in July, mole poblano recipes and traditional poblano table settings are judged. Ingredients For the turkey: 1 8-pound turkey or 2 large chickens, cut in serving […]
Continue ReadingJust as the green known commonly as lamb’s quarters goes by many different names north of the border — among them, goosefoot, pigweed and mutton tops — so does it have myriad names in Mexico, depending upon the region and indigenous language. Originally a wild Old World green, it was naturalized in North America and […]
Continue ReadingAl mojo de ajo literally means drenched with garlic, and Mexican trout with garlic sauce is just that. Sometimes fish prepared al mojo de ajo comes with unappetizingly large chunks of garlic, but taking the time to lightly sauté crushed garlic makes a big difference. Ingredients 4 small trout, cleaned, scaled and split horizontally, or 4 to 6 […]
Continue ReadingAunque las habas frescas solo aparecen en los mercados del centro de México durante la primavera, la versión seca está disponible todo el año y se cuece en menos tiempo que otros frijoles secos. Publiqué una receta para sopa de habas al estilo de Puebla en la edición de noviembre del 2003 de México Connect, […]
Continue ReadingAncho, pasilla and guajillo chiles give this stew its deep color and rich flavor. If using the Mexican field corn most often sold in the mercados, cook the corn with the meat. If using sweet corn, cook it with the other vegetables. Ingredients For the meat: 2 quarts water 1 pound stewing beef or pork, cut into 1 inch cubes 1 […]
Continue ReadingIngredients: 2 bunches dried corn husks or a package of banana leaves cut into 24 rectangles, 8″ x 12″ 1 pound lard or vegetable shortening 2 1/4 pounds fresh masa or masa prepared with masa harina 1 1/2 cups water or broth 1 1/2 tablespoons salt 1 teaspoon baking powder Filling of your choice (see […]
Continue ReadingOne of the most famous street snacks of Veracruz, this puff pastry empanada is flavored with the classic Spanish combination of raisins and olives, with the distinctly Veracruz touch of pickled jalapeños. I think of it as a fish picadillo. You can use any leftover cooked fish, flaked, in place of tuna. If you live in a […]
Continue ReadingChiapas style beef with cabbage is quick, easy, inexpensive and satisfying. And did I say versatile? It can be served with rice, used as a filling for stuffed chiles, or a topping for tostadas. Adapted from Essential Cuisines of Mexico by Diana Kennedy. Ingredients 1 pound lean ground beef 3 cloves garlic, crushed 1/8 teaspoon coarsely ground black […]
Continue ReadingSubmitted by: Bruce McKay Recipe modified from recipe compilation by Amalia Ruiz Clark Serves: 4 4 pork chops, 3/4″ to 1″ thick pinch: seasoned salt and seasoned pepper 1/4 C. flour 1 Tbsp. cooking oil 1 medium onion, finely chopped (approx. 3/4 cup) * 1 can diced green chiles, 7 oz. (approx. 1 cup) * 1 can […]
Continue ReadingThis chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called “Pollo de San Marcos.” The 20th century Mexican poet Renato Leduc wrote that “there is not a fairgoer nor local family that does not pass by the San Marcos food […]
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