The corn used in this dish is not like the sweet corn used in other parts of North America, thus, the longer cooking time. If you are using sweet corn please remember that it probably won’t take as long to cook, so you’ll need to make adjustments to the cooking times. Ingredients: 5 tender ears […]
Continue ReadingIngredientes: 400 gr. tomates verdes pelados y lavados 4 pzas de chile serrano, lavados 1/4 pza de cebolla 1 diente de ajo cilantro al gusto (5 ramitas) sal al gusto Procedimiento: Se ponen a asar en un comal o en una cacerola el tomate, los chiles, la cebolla y el ajo. Se dejan enfriar. Se […]
Continue ReadingIngredients: 1 lb. tomatillos, husked and washed 4 serrano peppers, washed 1/4 onion 1 garlic clove Cilantro to taste (5 sprigs or so) Salt to taste Preparation: Toast the tomatillos, peppers, onion and garlic on a hot griddle. Allow the toasted ingredients to cool. Grind all ingredients in a blender, pour into a serving dish […]
Continue ReadingEsta ensalada fue inspirada por los enormes aguacates que compramos en el mercado se San Blas Atempa, un pequeño pueblo afuera de Tehuantepec. Habíamos visto unos parecidos en Chiapas, pero nos dijeron que estos se cultivaban localmente. Lo jugoso de los gajos de naranja hacen un buen contraste de textura con lo cremoso de los […]
Continue ReadingThis salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were told that these were locally grown. The juiciness of the orange segments makes a nice textural contrast to the creaminess of […]
Continue ReadingLos dos tipos de calabaza utilizados en éste platillo, al igual que las semillas de calabaza y flor de calabaza, son ingredientes característicos de la cocina del centro de México. Si no puede conseguir chilacayote en su área, sustitúyalo con crookneck squash. Los quintoniles son verduras comestibles, similares a espinaca cambray, el cual se puede utilizar. Al […]
Continue ReadingBoth types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute crookneck squash. Quintoniles are an edible green, similar in taste to lamb’s quarters or baby spinach, which can be used. Roasting the vegetables and toasting the greens […]
Continue ReadingIngredientes: 300 gr. de papas 200 gr. de zanahorias 200 gr. de chícharos de lata 1 taza de crema 1 taza de mayonesa 1 varita de apio grande picada 1/4 de taza de pimiento morrón de lata, picado 6 aceitunas enteras (de preferencia sin hueso) para adornar 4 cucharaditas de mostaza 3 cucharadas de jugo […]
Continue ReadingServes 6 Ingredients: 11 oz. potatoes 7 oz. carrots 7 oz. canned peas 1 cup cream 1 cup mayonnaise 1 stalk celery, chopped 1/4 cup canned pimento, chopped 1 tsp. mustard 3 Tbsp. jalapeño juice Salt to taste Water Garnish 6 olives Preparation: Wash, peel and cut the carrots and potatoes into small dice, place […]
Continue ReadingIngredientes: 1/4 taza de aceite 1 1/2 tazas de arroz blanco 1/2 cebolla mediana, picada 2 – 3 jitomates chicos 2 dientes de ajo 3 1/4 taza de agua o caldo de pollo 1 taza de verdura congelada (chícharos, zanahorias, elotes o una combinación de estos (opcional) Sal al gusto Procedimiento: Limpia el arroz, […]
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