In the Nahuatl language of the indigenous people of Central Mexico, the word for mushroom is the same as the word for meat, a testament to the mushroom’s protein content and meaty texture. Use a variety of wild mushrooms if possible, but if not, cultivated criminis are nearly always available in Mexican supermarkets. Epazote goes wonderfully with […]
Continue ReadingThis is Billy’s adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn husks, means that the tamales do not have to be unwrapped before eating and gives them another […]
Continue ReadingIngredients: 2 bunches dried corn husks or a package of banana leaves cut into 24 rectangles, 8″ x 12″ 1 pound lard or vegetable shortening 2 1/4 pounds fresh masa or masa prepared with masa harina 1 1/2 cups water or broth 1 1/2 tablespoons salt 1 teaspoon baking powder Filling of your choice (see […]
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Mexican black bean soup with masa balls could easily be a whole meal, accompanied by a salad. A nopales salad or a watercress and spinach salad would both be good choices. Ingredients For the soup: 2 tablespoons lard or oil ½ medium onion 1 roma tomato, peeled, seeded and chopped 2 cups cooked black beans […]
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 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 […]
Continue ReadingDriving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernando, which has one of the best norteño beef restaurants around. A specialty there is a dish called Fajitas al Sombrero, the “sombrero” being […]
Continue ReadingSweet tamales, wrapped in corn husks and piled on platters, are a traditional treat at children’s birthday parties, christenings and First Communions, as well as at the Christmas posadas. On Candelaria (Candlemas), February 2, they are served along with a variety of other tamales. Mexican tradition holds that the person who gets the piece of Rosca de Reyes — […]
Continue ReadingFrom early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish – chicken, vegetables and enchilada sauce – which had been pre-cooked at home, then heat them in hot oil […]
Continue ReadingPicaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has seafood variations on its picaditas, which are sometimes known locally as pelliscadas. A very attractive presentation for an appetizer or buffet table is to garnish each picadita with […]
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