This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups grated Chihuahua or gruyere cheese ¼ cup chopped scallions or green onions salt and pepper to taste ½ cup […]
Continue Reading1 1/2 kilos of shrimp, cleaned and deveined 1/2 onion thinly sliced lengthwise 4 cloves of garlic, minced 3 Tbsp. oil 3 Tbsp. butter 1 Tbsp. Worcestershire sauce 2 Tbsp. consommé 2 ancho peppers, seeds and veins removed 1 chilacate pepper, seeds and veins removed 3 tomatoes 1 clove of garlic 1/4 C. white wine […]
Continue ReadingIn the month of January, cold winds from the north blow down across the altiplano of central Mexico, and those of us lucky enough to get away for a few weeks or so gravitate toward Mexico’s beaches or to the southern and western parts of the country. Staying home can be fun, too, though, especially […]
Continue ReadingThis Gulf Coast version is from Veracruz, but similar seafood pozoles are found along Mexico’s Pacific coasts. Most Mexican seafood stews come with the heads on the shrimp, but if you do not like to serve shrimp this way, leave them off. If, on the other hand, a more intense shrimp taste is desired, save […]
Continue ReadingThe chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve it. Fresh nopales are abundant in the Bajío and are used to “extend” soups, stews, and taco fillings. Ingredients For the […]
Continue Reading1/2 kilo of pork, cubed 1/2 kilo of beef, cubed 5 peppercorns 1 clove of garlic 1 small piece (cube) of sweet chocolate 1/2 onion 1 tsp. oregano 2 cloves 8 Tbsp.. vinegar 1/2 tsp. thyme 1 – 2″ stick of cinnamon 1 pinch of cumin 2 large tomatoes 1 – 1/4″ piece of ginger […]
Continue ReadingDark beer and dried red chiles make this Mexican beef stew a hearty cool weather dish. Add vegetables such as potatoes, chayote and quartered ears of corn to make the guisado de res a one-dish meal. Ingredients 3 ancho chiles, stemmed, seeded and soaked in hot water until soft 4 guajillo chiles, stemmed, seeded and soaked in […]
Continue ReadingThis dish is usually associated with festive occasions in Mexico. I have had it at weddings and New Year’s celebrations, but it would be fine for any special dinner such as a birthday. Most butchers will butterfly a loin for stuffing if requested. Ingredients 1 3-pound loin of pork, butterflied for stuffing ½ cup raisins […]
Continue ReadingSome pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez’ La Tradicional Cocina Mexicana. The exception to this is chicken which, if used, is cooked separately, removed from the bones, and added to the pozole once the corn is tender. Ingredients: 2 pounds of nixtamalized […]
Continue ReadingI first had these many years ago in the main plaza of the port of Veracruz. We’d stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only food available was from the early-morning tamal vendor. It might have been because were so hungry, but these tamales tasted heavenly […]
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