Cazahuatenanacatl is the Nahuatl name for oyster mushrooms. While these delicious, meaty mushrooms may be difficult to pronounce in Nahuatl, they are very easy to eat in a variety of dishes. The following, nearly identical to an Italian frittata, is from the CONACULTA collection of nahua recipes. Ingredients: 3 tablespoons of olive or vegetable oil […]
Continue ReadingThis dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the shoulder (pierna), being well marbled, is preferable to the loin in this recipe. For the meat 4 pounds pork […]
Continue ReadingSeveral years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, is exquisite and a great project for making with family and friends. We have a lot of fun doing this, with everyone pitching in to roast the chiles and chop the various ingredients. Chiles en nogada are […]
Continue Reading
This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice. Ingredients 1 4-pound boneless pork loin roast 3 cloves garlic, minced 1 teaspoon dried thyme leaves 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil 3 large, […]
Continue ReadingIngredients: 1 4 – 5 lb. pork ham 6 slices sandwich ham, chopped 6 slice bacon, chopped 6 cgarlic cloves 10 black peppercorns 2 or 3 C. vinegar salt to taste 1/2 C. oil 3 C. water or as needed Preparation: With a large tined fork, pierce the ham and in each hole place a […]
Continue Reading