This is another Yucatecan favorite that makes use of leftovers from the day before. Chayas fritas from the afternoon meal are repurposed for breakfast the next day in this quick yet nourishing dish. Scramble the quantity of eggs desired, adding chayas fritas just as the eggs are beginning to set. Season with sea salt and freshly ground black pepper […]
Continue ReadingA specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can’t get allspice leaves, fresh bay leaves work well. In fact, allspice leaves are sometimes called “Jamaican bay leaves.” Ingredients 1 chicken, cut into serving pieces 1medium onion, cut […]
Continue ReadingThe mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured. Ingredients 1 ½ pounds (about 3 medium) chayotes 1 medium white onion, finely chopped ¾ pound chorizo, casings removed 2 cloves garlic, peeled and […]
Continue Reading
Flavored with smoky chipotles, this recipe for salpicon de pollo is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore’s 1,000 Mexican Recipes. Here in Cholula, the regional specialty called chipocludos — sweet and tart pickled chipotles — is sold in the market and frequently prepared at home. I have given a recipe for […]
Continue ReadingMilpa means “cornfield,” and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are available canned in north-of-the-border supermarkets. This can be served as a first course at dinner, or makes an ideal autumn lunch or light supper, accompanied by a salad […]
Continue ReadingSome of our favorite ways to eat seafood in Veracruz are the cold salads and cocktails featuring shrimp, crab and other local seafood. This recipe for cuaresmeños – large jalapeños – stuffed with crab meat can be made a day ahead and kept in the refrigerator, then served either cold or at room temperature as hors d’ouevres, appetizers or […]
Continue ReadingThis sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I recommend using less, since I find the arbol chiles to be hotter. If you do any traveling around Mexico, look for comapeño chiles in the markets of Orizaba and Cordoba, Veracruz. This recipe is […]
Continue Reading
I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I tried to incorporate two of the area’s signature ingredients, allspice and wild mushrooms, with rabbit, commonly eaten in Central Mexico since pre-Hispanic times. This Mexican-style dish combines the meat with wild mushrooms and a red pipian sauce based on […]
Continue Reading
Ingredientes: 4 aguacates medianos cortados en cuadritos 1/4 papaya mediano cortado en cubitos 1 libra de camarón pelado y lavado 1 chile morrón (pimentón) cortado en rajas delgadas 1/2 taza de semillas de girasol sin cascara 1/2 cebolla roja cortada en rodajas 1 caja chica de fresas cortadas a la mitad 1/2 taza de su […]
Continue Reading
Ingredientes: 2 dientes de ajo finamente picados 2 tazas de cebolla picada 4 tazas de jitomate chico (saladet) picada 4 cucharaditas de margarina 1 taza de su salsa de jitomate favorita 8 tazas de caldo de pollo 2 cucharaditas de salsa inglesa 1/2 cucharadita de pimienta blanca 1 cucharadita de azúcar 24 tortillas de maíz […]
Continue Reading