This recipe, taught to me many years ago by Isabel Hoyos Gomez, is standard Central Mexican “company” fare. I especially like to make this in the winter, when small trucks drive around the neighborhood selling juicy oranges from Martinez de la Torre, Veracruz, at the height of their season. 5 pounds pork loin, preferably […]
Continue ReadingThis thick soup is almost a stew, and makes a very satisfying vegetarian meal. It contains the orange sweet potato, grown in abundance in Querétaro, which the Center for Science in the Public Interest has named the most nutritious vegetable. If you don’t care for chile, don’t let that stop you from enjoying this soup, […]
Continue ReadingHoney and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven. For the chicken and marinade: 2 ½ – 3 pounds chicken pieces 1 cup fresh orange juice ¼ cup each chopped […]
Continue ReadingThis is an adaptation of a recipe we learned while camping on the beach here in Mexico. Originally, it was prepared by wrapping the stuffed shells individually in foil and placing them on a grill over the hot coals in our fire pit. Ingredients: 24 fresh oysters, shucked and bottom shells reserved ¼ cup olive […]
Continue ReadingI bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 pesos a kilo – versus 185 pesos at the supermarket. Since I was not going to be cooking them right away, I froze them according to the advice […]
Continue ReadingFish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, remember to soak them first to avoid charring. 1 ½ pounds medium shrimp, peeled 3 ounces tamarind pulp 2 tablespoons […]
Continue ReadingThis dish, and other similiar chicken and amaranth combinations, is also called mole de amaranto and tinga de pollo con amaranto, depending on the part of the country where it is found. Despite its different regional names, the dish always contains chipotle chiles. Ingredients 4 boneless chicken breast halves, salted to taste 2 tablespoons corn oil 2 large […]
Continue ReadingA specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can’t get allspice leaves, fresh bay leaves work well. In fact, allspice leaves are sometimes called “Jamaican bay leaves.” Ingredients 1 chicken, cut into serving pieces 1medium onion, cut […]
Continue ReadingThe mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured. Ingredients 1 ½ pounds (about 3 medium) chayotes 1 medium white onion, finely chopped ¾ pound chorizo, casings removed 2 cloves garlic, peeled and […]
Continue Reading
Flavored with smoky chipotles, this recipe for salpicon de pollo is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore’s 1,000 Mexican Recipes. Here in Cholula, the regional specialty called chipocludos — sweet and tart pickled chipotles — is sold in the market and frequently prepared at home. I have given a recipe for […]
Continue Reading