Esta sopa es un clásico mexicano, y aunque se dice que sus orígenes están en Jalisco, se encuentra en menús por todo el país. Esta versión es suficientemente sustancioso como para servir de platillo fuerte. El ingrediente que le da a esta sopa su distintivo sabor es el chile chipotle. Ingredientes 1 pollo de 4 […]
Continue ReadingExisten probablemente tantas recetas para este platillo como lo hay cocineras en Puebla, donde es indispensable en las fiestas de boda. Durante el festival del mole poblano en Puebla, el cual se celebra por tres días consecutivos en julio, las recetas del mole poblano y las tradicionales mesas poblanas son calificadas. Ingredientes Para el pavo: […]
Continue ReadingIngredientes: 6 calabacitas tiernas lavadas 6 tiras de tocino ahumado 2 cucharaditas de mantequilla 1-1/2 tazas de queso chihuahua, manchego, o gouda rallado 1 taza de crema 1 cucharadita de aceite 3 cucharaditas de harina sal y pimienta al gusto 1 cucharadita de ajo en polvo Preparación: Se pica en cuadritos el tocino y se […]
Continue ReadingThis recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather than roasted. For the pork: 4 1½ inch thick pork loin chops ½ cup fresh orange juice 2 large garlic cloves, […]
Continue ReadingThis recipe, taught to me many years ago by Isabel Hoyos Gomez, is standard Central Mexican “company” fare. I especially like to make this in the winter, when small trucks drive around the neighborhood selling juicy oranges from Martinez de la Torre, Veracruz, at the height of their season. 5 pounds pork loin, preferably […]
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A drink and dessert in one, this is perfect for informal summer entertaining. It is attractive scooped into margarita glasses and garnished with sprigs of mint or paper thin slices of lime. Ingredients 2 cups water 1 cup sugar 4 cups fresh strawberries 1/3 cup tequila 3 tablespoons orange liqueur Combine water and sugar in […]
Continue ReadingThis thick soup is almost a stew, and makes a very satisfying vegetarian meal. It contains the orange sweet potato, grown in abundance in Querétaro, which the Center for Science in the Public Interest has named the most nutritious vegetable. If you don’t care for chile, don’t let that stop you from enjoying this soup, […]
Continue ReadingFor those who want the experience of turning out the most authentic masa possible, it is necessary to begin with dried hominy kernels and calcium hydroxide — slaked lime — or wood ash. If you do not already have a source for dried kernels, try https://www.waltonfeed.com or go to https://www.nutribase.com/dfm/87.htm for information on contacting the representative of a whole […]
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Originally from the tropical coastal state of Tabasco, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Try adding a tablespoon of sherry for a delicious, unusual twist. Ingredients: 2 tablespoons butter ½ medium onion, chopped fine 2 serrano […]
Continue ReadingThis recipe is adapted from one taught at Susana Trilling’s Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room temperature. In either case, crumbled queso fresco makes a nice topping. Ingredients 1 ½ pounds chayote (about 3 medium) peeled and cut […]
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