Chipotle chiles give these chicken empanadas a characteristic taste of Central Mexico. I’ve made these as Mexican mini empanadas (empanaditas) for a party buffet, and recommend chopping everything very finely in order to fill smaller dough rounds. Ingredients For the dough: 2 cups all-purpose flour ¾ cups masa harina or very fine cornmeal ½ teaspoon […]
Continue ReadingChilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning “poor man’s food,” chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as […]
Continue ReadingThis tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces the filling, with the ridged side on the outside. The leaves may be omitted if […]
Continue ReadingThis dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned color and are significantly hotter. If a poblano makes your eyes water as you clean it, that’s a sure indication that it […]
Continue ReadingTwo years ago, along the road from Palenque to the Campeche, passing the small campechano town of Esmarga, we stopped at a roadside palapa restaurant – one of the small, thatched-roof eateries common in tropical parts of Mexico – where I tasted my first escabeche. The word escabeche is defined in most Spanish-English dictionaries as “pickled”, a meaning that does not apply in […]
Continue ReadingNorthern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga – literally “double-breasted” – because of their high proportion of white meat. Both this recipe and the following one are from the state of Chihuahua, where turkey, venison and other game were the traditional mainstay […]
Continue ReadingWhether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good as a dip with totopos or tortilla chips. Ingredients: 1 tablespoon duck fat or vegetable oil 1 medium onion, cut into thin […]
Continue ReadingBeer is a great addition to marinades for grilled chicken. Here, the beer and chipotle lend a distinctive taste to the traditional Sonoran roadside-style grilled chicken. If the weather is too cool for grilling, use the broiler. Chicken is a nice empty canvas for the assertive flavor of this marinade. Ingredients 1 cup dark Mexican […]
Continue ReadingThis soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile. Place the chicken, onion, garlic, chiles, cilantro and salt […]
Continue ReadingThere are probably as many recipes for turkey in mole as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla’s Festival de Mole Poblano, which is held for three consecutive Sundays in July, mole poblano recipes and traditional poblano table settings are judged. Ingredients For the turkey: 1 8-pound turkey or 2 large chickens, cut in serving […]
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