This specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties of limes can be used in making this soup. In Mexico, this lime is called limón, or lemon, but the small, tangy fruit resembles the tart […]
Continue ReadingPuebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa’s mole verde. Although I have prepared several meatless pipians and red moles for my vegetarian children, I always make a batch with poultry or meat for the rest of us. Although most people prefer mole with chicken […]
Continue ReadingLiterally meaning “tablecloth stainers”, because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that is used varies from season to season and family to family, but plantains and pineapples are always included. Ingredients For the chicken: 2 chickens, cut into […]
Continue ReadingI first had these many years ago in the main plaza of the port of Veracruz. We’d stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only food available was from the early-morning tamal vendor. It might have been because were so hungry, but these tamales tasted heavenly […]
Continue Reading“Dobladas” means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite all-purpose enchilada sauce. This recipe makes a large batch, enough for three dozen enchiladas, and freezes well. The round, deep reddish brown […]
Continue ReadingA traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have originated in Campeche, is eaten all over the Yucatan peninsula, especially around Christmas and the New Year, when there is an abundance of leftover holiday turkey. It is a nice change from […]
Continue ReadingMade as a paste, somewhat like mole paste, tlatonile is most often used in the same way. The following recipe gives directions for using it as a sauce for a chicken main dish. However, do not hesitate to add a dollop to vegetable and bean soups, to taco fillings, and anyplace chile and sesame would compliment the […]
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This is our most frequently requested soup recipe, quite often sought out by readers wanting to duplicate what they’ve just eaten in a Mexican restaurant. Although there are many variations, the following version, from the TV Azteca cooking show El Sazon de Mario, is my favorite. The addition of cheese, avocado, and chicharron or chicken make this dish […]
Continue ReadingMoles and other thick sauces made with nuts and seeds go best with chicken and pork. This recipe is from the town of Huauchinango, Puebla, set in a cloud forest not far from the Puebla-Veracruz border. It is a specialty of the small family restaurants in the area. Ingredients: 1 whole chicken, cut into serving […]
Continue ReadingAlthough there are two distinct schools of thought on grilled chicken, one that advocates par boiling and one that does not, Mexican cooks do not par boil and are not afraid to let the chicken skin blacken on the outside while the chicken cooks through. The results of cooking the chicken this way are delicious, […]
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