I 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 ReadingThe colonial silver mining town of Alamos, Sonora was designed by the king of Spain’s personnal architect and remains every bit as impressive today as it was three hundred years ago. While staying at Alamos’ beautiful Hacienda de los Santos, I taught a cooking course which included this version of filet mignon in chipotle sauce. […]
Continue ReadingIt is nearly impossible to walk more than a block in any Mexican town without encountering a food vendor or two, with either stands on the street or small storefront businesses. The national affinity for snacking has given rise to an unbelieveable array of antojitos y botanas – appetizers and snacks – most of which are based […]
Continue ReadingWe first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread with black beans and cooked fish, topped with tomato sauce, were a delicious surprise. Ingredients: For the fish filling: 1 tablespoon corn oil […]
Continue ReadingChipotle chiles give these chicken empanadas a characteristic taste of Central Mexico. I’ve made these as Mexican mini empanadas (empanaditas) for a party buffet, and recommend chopping everything very finely in order to fill smaller dough rounds. Ingredients For the dough: 2 cups all-purpose flour ¾ cups masa harina or very fine cornmeal ½ teaspoon […]
Continue ReadingLast month, the nixtamalization of corn dough – or masa – was discussed, along with a description of the process itself and detailed instructions for making masa at home, either from scratch with dried corn, or using masa harina mix. Now comes the fun part: the many different regional treats that can be made with this basic […]
Continue ReadingPumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combination of color and flavor. Ingredients: One recipe Basic White Pozole 4 poblano chiles, seeds and stems removed 8 large Swiss chard leaves, roughly chopped 8 large romaine […]
Continue ReadingChilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning “poor man’s food,” chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as […]
Continue ReadingIf the recipe above seems a bit daunting, take heart because many people who don’t live near a tortillería use the convenient dry masa harina to make dough. Maseca is the most widely used brand in Mexico; however Quaker and White Feather brands are widely distributed, along with Maseca, outside Mexico. Ingredients for 1 pound masa: […]
Continue ReadingUnlike the Americanized version, these Enchiladas are not baked, but served freshly made on the spot. In Mexico we buy special tortillas which are made thinner in order to absorb less oil and not break when being rolled. If you can’t get thin tortillas, don’t worry, the regular ones (corn, of course) will work just […]
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