This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard. A cousin of the West African fufu, machuca is best made with barely ripe plantains, those that are still mostly yellow. (They can have some black spots but not have […]
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 ReadingThis recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City’s famed El Bajío restaurant. The plantains should be cooked a day in advance, to give them time to “set” and make the mashed plantains easier to roll, since they are the only ingredient in the empanada “dough.” Mexican […]
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 ReadingPork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked chops (chuletas naturals) would also be good with this sauce. Ingredients 6 pork chops, smoked or natural vegetable oil for sautéing chops 2 […]
Continue ReadingCentral Mexican style meat stew is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, with the Mexican additions of chiles and tomatoes. Feel free to change or add to the selection of vegetables, varying according to what […]
Continue ReadingThe filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian version. The dough, which is perfect for the gluten intolerant, can be flavored by adding a few sprigs of cilantro to […]
Continue ReadingEvery year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan’s restaurants by the city’s Gastronomic Council, an association of restaurant owners formed to promote local cuisine. If you live in a place where goat meat is available, this is worth trying. The proportions come from La Cocina […]
Continue ReadingAt the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing sizzling on the grill. This is a good recipe for outdoor cooking, but may also be prepared in a skillet. Although the tequila was added […]
Continue ReadingThis was the first lentil soup I tasted in Mexico many years ago, and it seems to be the most popular version in the central region, where chorizo is used in everything from eggs to tacos. The addition of chipotle chile is also characteristic of this area. Ingredients ½ pound chorizo, crumbled 3 tomatoes, chopped […]
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