I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hens are sold in the supermarkets and labeled pollitos tiernos, “tender little chickens.” Ingredients: 1 cup pomegranate juice ½ cup honey 6 cloves garlic, peeled and crushed ½ teaspoon each: ground coriander, ground cinnamon, and ground […]
Continue ReadingThis dish is easy and elegant enough for company, as well as a delicious every-day comida. It may be made ahead and reheated, covered. Ingredients: 1 3 1/2-4 pound chicken, cut into serving pieces 1/2 medium white onion, studded with 2 cloves 2 cloves garlic, peeled 6 whole black peppercorns water to cover salt or powdered chicken […]
Continue ReadingThe rich taste of mole works with these chicken wings because they are broiled first. Doing this means that they are cooked through before going into the sauce. This works best with mole poblano or Oaxacan mole coloradito. If using mole paste to make the sauce, be sure to use a good one, such as Seasons of My Heart mole coloradito paste, available at […]
Continue ReadingTostadas are one of our pantry staples, and so are marinated artichoke hearts. Vegetarians can leave out the chicken and substitute firm tofu. Canned and bottled artichoke hearts are found in most large Mexican supermarkets, and in those shops called tiendas de ultramarinos, which are usually grocery stores carrying food items imported from Spain, as well […]
Continue ReadingPipian, made with ground chiles and seeds, is usually served with chicken. Duck makes it an elegant dish to serve dinner guests and is especially suitable in the cooler months. This column has featured recipes for green pipian and this month presents a red pipian sauce that can be used with duck, chicken, or pork. Ingredients For the […]
Continue ReadingThis traditional Mexican meat stuffing for turkey is reminiscent of Spanish picadillo. Since only the breast — which tends to have less flavor than dark meat — is used in this recipe, the richness of the stuffing works well with the mild white meat. Cut into thick slices, it forms an attractive spiral pattern, perfect for presenting […]
Continue ReadingThis recipe is from the late Doctora Lorena Otero, good friend and “foodie” par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried. Ingredients 3 tablespoons butter 1/4 cup chopped cilantro 2 tablespoons finely minced garlic 2 tablespoons seeded, finely chopped […]
Continue ReadingThe original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and a creamy dressing, such as a mayonnaise dressing, are always the basic ingredients. The Spanish version, served as a tapa, includes the typically Iberian green […]
Continue ReadingThis recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split down the middle 2 tablespoons vegetable oil 4 cloves garlic, peeled and coarsely chopped 1 medium onion, peeled and coarsely chopped 4 guajillo chiles, seeded, deveined […]
Continue ReadingAchiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves and peppercorns, it is found in the Hispanic food section of supermarkets north of the border, or can be ordered through […]
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