Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano

We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile strips in cream, in this case thickened to form a béchamel sauce. If you use the no-boil lasagna noodles, a good […]

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Grilled Nopales Salad: Ensalada de Nopales Asados

In a previous column, I gave a recipe for the standard nopales salad that the market ladies all over the country seem to sell, but when my husband overdid it on the grilled nopales (his favorite grilled vegetable) at one of our parilladas (Mexican version of an outdoor barbeque) I made a salad with the leftovers. In my opinion, the grilled nopales, with […]

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Yam and pineapple dessert: Dulce de camote con piña

This delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple. Ingredients: 2 pounds orange yams, washed, peeled and finely chopped 1 1/2 cups sugar 4 slices fresh pineapple (about 1 1/2″ thick apiece), cored and finely […]

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Mexican roasted cauliflower tacos: Tacos de coliflor

The combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce. Ingredients 1 2-pound head cauliflower 2 eggs ½ cup flour Salt to taste Light olive oil or vegetable oil for frying 12 corn tortillas Baja Style Cabbage Slaw […]

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Mexican stuffed roasted turkey roulade: Rollo de pavo relleno

This traditional Mexican meat stuffing for turkey is reminiscent of Spanish picadillo. Since only the breast — which tends to have less flavor than dark meat — is used in this recipe, the richness of the stuffing works well with the mild white meat. Cut into thick slices, it forms an attractive spiral pattern, perfect for presenting […]

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Campeche-Style Pompano in Green Sauce: Pampano en Salsa Verde a la Campechana

Fish and salsa verde make a great combination. Serve this with black beans and rice for a classic campechano meal. Ingredients: 1 2-pound pompano, cleaned and scaled (snapper may also be used) juice of ½ lime 3 tablespoons corn oil ½ cup chopped onion 1 pound tomatillos, husked and coarsely chopped ½ cup chopped cilantro 2-3 serrano […]

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Yucatan style plantain soup: Sopa de platano yucateca

This delicious soup from the Yucatan uses half-ripe plantains, meaning green and yellow, not black and yellow. Use vegetable broth to make it vegetarian, if desired, and add more broth for a thinner Yucatan style plantain soup. Ingredients 1 tablespoon olive oil 1 small red onion, finely chopped 1 carrot, finely chopped 2 cloves garlic, […]

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