Wings have landed everywhere. There are endless varieties of these once humble chicken parts, and numerous restaurants are dedicated to serving them. Mexico is no exception to the wing craze, but the many establishments offering these tasty nibbles seem to focus on American style preparations. There are versions of American barbeque wings, hot wings, honey […]
Continue ReadingThis chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called “Pollo de San Marcos.” The 20th century Mexican poet Renato Leduc wrote that “there is not a fairgoer nor local family that does not pass by the San Marcos food […]
Continue ReadingTo call estofado a “stew” would be like calling Carmen Solis merely a “cook.” She is an artisan in the kitchen – in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the traditional outdoor kitchen, where she prepares many dishes, including beans, over a wood fire. Just as her kitchens and techniques […]
Continue ReadingIngredients: 8 pieces of chicken (legs and thighs or breasts) boiled until completely cooked but still firm 12 plum tomatoes or 6 beefsteak tomatoes boiled or roasted, ground in a blender with salt to taste and strained 4 large potatoes, peeled, boiled and cut in large dice 6 dried chilacate peppers, seeds and veins removed […]
Continue ReadingAlthough the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the plazas, and puchero specials in the restaurants. The stew is served with a salpicon, something like a relish, which is the typical accompaniment toYucatecan main dishes. […]
Continue ReadingSomewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and the fruit. Ingredients: 1 chicken, cut into serving pieces ¼ cup grated onion 2 large cloves garlic, peeled and mashed in a […]
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If pork can take on these enticing flavors, why not chicken wings? Grill these chicken wings in chile-pineapple marinade or bake them, and make plenty, because they will disappear fast. Achiote paste is widely available in Mexico at larger supermarkets and some market stalls, and in the US at Hispanic grocery stores and online. Ingredients […]
Continue ReadingFrom early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish – chicken, vegetables and enchilada sauce – which had been pre-cooked at home, then heat them in hot oil […]
Continue ReadingEvery region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten Friday, pambazos are still enjoyed, with many vendors substituting quesillo- string cheese- for the chicken. The savory sauce that […]
Continue ReadingIn Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of both pork and chicken, plus the flavor and color of the red chiles, takes this pozole over-the-top. Ingredients: One recipe Basic White Pozole 1 4-pound […]
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