Mexican beef chichilo is probably the least known of Oaxaca’s moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera shares her recipe with us. Ingredients 3 pounds beef rump roast, cubed ½ medium onion ¼ medium garlic bulb 1 medium chayote 1 […]
Continue ReadingTo call estofado a “stew” would be like calling Carmen Solis merely a “cook.” She is an artisan in the kitchen – in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the traditional outdoor kitchen, where she prepares many dishes, including beans, over a wood fire. Just as her kitchens and techniques […]
Continue ReadingEmpanadas are different all over México. In many parts of the country, they resemble a filled puff pastry; in Tabasco, they are filled, fried tortillas. There this recipe would invariably be made with the local fish pejelagarto, but any firm-fleshed fish works well. A good idea is to make extra when grilling or poaching fish, […]
Continue ReadingFresh fish filets from Mexico’s Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fish filetsgo well with a side dish of arroz blanco, Mexican-style white rice. Ingredients 4 firm-fleshed fish filets,1″ thick (grouper, sea bass, shark, etc.) 1/3 […]
Continue ReadingMexican seafood in parchment paper is a wonderfully easy, informal dish — great for picnics, barbeques, or grilling on the beach. The seafood packets can be prepared ahead of time, kept in a cooler, and popped onto the grill, or cooked indoors in the oven. Cilantro is present in so many Mexican seafood dishes simply […]
Continue ReadingIngredients: 8 pieces of chicken (legs and thighs or breasts) boiled until completely cooked but still firm 12 plum tomatoes or 6 beefsteak tomatoes boiled or roasted, ground in a blender with salt to taste and strained 4 large potatoes, peeled, boiled and cut in large dice 6 dried chilacate peppers, seeds and veins removed […]
Continue ReadingAlthough the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the plazas, and puchero specials in the restaurants. The stew is served with a salpicon, something like a relish, which is the typical accompaniment toYucatecan main dishes. […]
Continue ReadingThis hearty stew gets its flavor from pork and a medley of vegetables. The best choice for the pork stew meat is shoulder. In Mexico, ask the butcher for espaldilla. Substitute güero chile for the xcatic chile, which is difficult to find outside the Yucatan. I’ve omitted the ham and chorizo that are usually included here, since I think the dish […]
Continue ReadingThe usual choice for steak grilled over charcoal in Mexico is arrachera, a choice cut of beef known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long. Ingredients 2 pounds skirt steak ¼ cup olive oil Juice from a 7-ounce can of pickled jalapeños ( jalapeños en escabeche) Reserve the jalapeños for […]
Continue ReadingEnfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever tortilla filling is handy. They vary from household to household and from meal to meal, depending upon what is available. They are […]
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