These crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three sections. In the time of Don Pepe’s great uncles, the residue from the bottom of the pulque barrel was used as […]
Continue ReadingThe chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easily serve as a main course. Ingredients: ¼ cup corn oil or lard 1 onion, peeled and chopped 2 tomatoes, […]
Continue ReadingThe thick, crumbly cookies called polvorones are a basic item in even the smallest Mexican bakery. This recipe, a variation using peanuts, is from one of the earliest bilingual cookbooks, with the charmingly old-fashioned title Mexican Cookbook Devoted to American Homes. Ingredients 2 cups flour 1 1/3 cups powdered sugar 1 cup ground peanuts 1 cup shortening, grated […]
Continue ReadingThe filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian version. The dough, which is perfect for the gluten intolerant, can be flavored by adding a few sprigs of cilantro to […]
Continue ReadingHorchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata is made with dried melon seeds instead of rice. The following recipe is adapted from Adela Fernandez’ La Cocina Tradicional Mexicana. […]
Continue ReadingEvery year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan’s restaurants by the city’s Gastronomic Council, an association of restaurant owners formed to promote local cuisine. If you live in a place where goat meat is available, this is worth trying. The proportions come from La Cocina […]
Continue ReadingThis recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split down the middle 2 tablespoons vegetable oil 4 cloves garlic, peeled and coarsely chopped 1 medium onion, peeled and coarsely chopped 4 guajillo chiles, seeded, deveined […]
Continue ReadingPerhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, Mexican chocolate flan, is a festive change from the usual egg custard. Ingredients 1 cup sugar 3/4 cup water 1 cup whole milk 1 cup evaporated milk, undiluted 1 cup sweetened condensed milk 2 […]
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2 cloves of finely chopped garlic 2 cups of chopped onion 4 cups of chopped tomato (pera or roma) 4 tsp. margarine 1 cup of your favorite tomato sauce 8 cups of rich chicken stock 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 1 tsp. sugar 24 corn tortillas cut into 3/8 strips and fried […]
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Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on hand, or to swap out the rice for cooked quinoa. Ingredients: 4 large artichokes, cleaned, steamed, and chokes removed, stems trimmed 2 […]
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