This recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes and mushroom dishes, and is indispensible in Oaxacan mole verde. It has become easy to […]
Continue ReadingPork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked chops (chuletas naturals) would also be good with this sauce. Ingredients 6 pork chops, smoked or natural vegetable oil for sautéing chops 2 […]
Continue ReadingThis is a very easy sweet to make, requiring few ingredients. The minimal cooking time makes it a good project to make with children during vacation time, provided that young children are supervised around the stove. Ingredients: 1 cup milk 3 cups sugar 1 pound seedless dried dates, chopped 2 cups chopped walnuts 1 teaspoon […]
Continue ReadingThis recipe is from the late Doctora Lorena Otero, good friend and “foodie” par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried. Ingredients 3 tablespoons butter 1/4 cup chopped cilantro 2 tablespoons finely minced garlic 2 tablespoons seeded, finely chopped […]
Continue ReadingIngredients: 6 medium zucchini squash, washed and trimmed 6 strips smoked bacon 2 tsp. butter 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese 1 C. cream 1 tsp. oil 3 tsp. all purpose flour 1 tsp. garlic powder Salt and pepper to taste Additional butter for greasing Preparation: Dice bacon and fry until crisp. […]
Continue ReadingWe first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread with black beans and cooked fish, topped with tomato sauce, were a delicious surprise. Ingredients: For the fish filling: 1 tablespoon corn oil […]
Continue ReadingThe 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 (below). 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 […]
Continue ReadingCentral Mexican style meat stew is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, with the Mexican additions of chiles and tomatoes. Feel free to change or add to the selection of vegetables, varying according to what […]
Continue ReadingThe original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and a creamy dressing, such as a mayonnaise dressing, are always the basic ingredients. The Spanish version, served as a tapa, includes the typically Iberian green […]
Continue ReadingThis is a flexible recipe. Use more or less of any ingredient. Experiment until you find your happy salsa place. 4 medium tomatoes 1 small onion ½ cup cilantro (or more to taste) 4 small green chiles, or more to taste Chop all ingredients to uniform size. Makes about 1-1 ½ cups of salsa. Non-Recipes with […]
Continue Reading