Ingredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly chopped 2 large cloves garlic, roughly chopped water to cover For the stew: 2 tablespoons vegetable oil 1 medium onion, chopped 2 […]
Continue ReadingIngredients: 1/2 C. oil 1 kilo pork shank, cleaned and cut into 1/2 inch cubes 10 small chilacate peppers 5 small tomatoes 2 bay leaves 4 whole peppercorns 1/2 C. vinegar 1 clove garlic salt 40 tortillas Preparation: Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 […]
Continue ReadingPipian, made with ground chiles and seeds, is usually served with chicken. Duck makes it an elegant dish to serve dinner guests and is especially suitable in the cooler months. This column has featured recipes for green pipian and this month presents a red pipian sauce that can be used with duck, chicken, or pork. Ingredients For the […]
Continue ReadingWe first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile strips in cream, in this case thickened to form a béchamel sauce. If you use the no-boil lasagna noodles, a good […]
Continue ReadingThis traditional Mexican meat stuffing for turkey is reminiscent of Spanish picadillo. Since only the breast — which tends to have less flavor than dark meat — is used in this recipe, the richness of the stuffing works well with the mild white meat. Cut into thick slices, it forms an attractive spiral pattern, perfect for presenting […]
Continue ReadingFish and salsa verde make a great combination. Serve this with black beans and rice for a classic campechano meal. Ingredients: 1 2-pound pompano, cleaned and scaled (snapper may also be used) juice of ½ lime 3 tablespoons corn oil ½ cup chopped onion 1 pound tomatillos, husked and coarsely chopped ½ cup chopped cilantro 2-3 serrano […]
Continue ReadingChiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 cups oil 8 poblano peppers 3 cups grated Manchego, Chihuahua, Gouda or farmer’s cheese 5 eggs, separated 4 small tomatoes or 2 large tomatoes […]
Continue ReadingWhen preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them. Ingredients: 12 tender cactus (nopal) paddles 3 C. water 6 slices of Manchego or Panela cheese 1/4 onion, thinly sliced lengthwise 1 clove garlic Salt to taste 1/2 C. […]
Continue ReadingThis northern Mexican recipe, which typifies the outdoor cooking characteristic of the region, is adapted from Larousse de la Cocina Mexicana by Alicia Gironelli. One end of a leg of lamb is thicker than the other, going from about 1 – 2 ½ inches thick, making it easy to satisfy the different tastes for rare, medium and […]
Continue ReadingThe Juchitan seafood restaurant Mariscos d’ Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seafood dinner, I began asking, as usual, for one or two recipes for dishes we had particularly enjoyed. The cooks invited me into the kitchen and gave […]
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