Although no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create a quick yet exotic chicken dish. Coconut rice would be a good accompaniment. If making fresh guava pulp, remove the […]
Continue ReadingIngredients 24 soft corn tortillas 2 cups of shredded chicken 1 white onion finely chopped 1 1/2 cups of roughly grated Mexican cheese such as manchego (Monterey Jack, milk cheddar or mozzarella can be substituted) 1 pint of sour cream 1 cup of chili sauce (the same as you made for the chilaquiles) mixed with […]
Continue ReadingThis recipe is adapted from the Hacienda de los Morales, one of Mexico City’s oldest and most beloved restaurants. Use thawed frozen berries if fresh ones are unavailable. Ingredients For sauce: 3 tablespoons butter 3 tablespoons sugar 1/3 cup Cointreau (or, in Mexico, Controy) 1/3 cup fresh orange juice 2 tablespoons white wine vinegar 1 […]
Continue ReadingThis soup can’t be beat for a combination of ease and elegance, especially if you make the chicken stock ahead of time. Making stock is easy, since it cooks while you do other things, and it imparts a comforting aroma, especially on cool mornings. I make a large batch and freeze it in 1-quart containers, […]
Continue ReadingChihuahua’s capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, or wish to prepare a festive meal for a small gathering without cooking a whole turkey. Stove-top grills are becoming increasingly popular and are quite […]
Continue ReadingFresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people often keep pots of them on the patio for picking fresh when they are needed in the kitchen. Even city apartments […]
Continue ReadingOyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refrigerated, adding the crema after the sauce and chicken are heated through. Ingredients: 6 boneless chicken breast halves, with skin salt and pepper 2 tablespoons olive […]
Continue ReadingAs unlikely as it may seem, vanilla pods, or “beans”, are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the inland high plateau. The shelf-life of a vanilla pod may be extended by keeping it in a tightly-sealed container of sugar. The sugar […]
Continue ReadingAlthough it contains no corn dough, this dish is called a tamal because of its cornhusk wrapping. Chicken livers are popular in Mexico, and in Oaxaca they are a traditional food at weddings. This recipe, however, is from the central part of the country rather than the south and is meant to be served as the meat […]
Continue ReadingOn a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year’s dinner. It sounded delicious and he promised to ask her for the recipe. A few nights later, he surprised us with the chicken, which she had prepared especially for us when she found out we wanted […]
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