Mexican Kitchen The winter season brings with it a culinary conundrum. Part of you craves the comfort foods, mostly creamy and carby, that the cold weather seems to inspire. Some of this is induced by childhood memories of Mom baking bread and cooking hearty stews as chill winds blew outside. Another part of you is […]
Continue ReadingAncho, pasilla and guajillo chiles give this stew its deep color and rich flavor. If using the Mexican field corn most often sold in the mercados, cook the corn with the meat. If using sweet corn, cook it with the other vegetables. Ingredients For the meat: 2 quarts water 1 pound stewing beef or pork, cut into 1 inch cubes 1 […]
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This drink packs the usual martini punch, but seems deceivingly innocent with its gorgeous red color and sweet-tart flavor. The basic proportion for making the agua is a cup of dried flowers to a quart of water. About six tablespoons of sugar per quart will provide enough sweetness without overwhelming the refreshingly tart taste of jamaica. It can be […]
Continue ReadingRed rice is a popular side dish with beef, pork and chicken, while seafood is usually accompanied by white rice. However, there is no hard and fast rule. The secret to the color and flavor of Mexican arroz rojo is toasting the rice in hot oil until it is golden. Ingredients 1/4 cup oil 1 1/2 cups […]
Continue ReadingIngredients: 2 bunches dried corn husks or a package of banana leaves cut into 24 rectangles, 8″ x 12″ 1 pound lard or vegetable shortening 2 1/4 pounds fresh masa or masa prepared with masa harina 1 1/2 cups water or broth 1 1/2 tablespoons salt 1 teaspoon baking powder Filling of your choice (see […]
Continue ReadingPilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuce 80 grams (about 3 ounces) chile pasilla toasted (see note, below) 80 grams (about 3 ounces) of julienned tortilla strips, fried in oil 8 pieces of Oaxaca cheese 8 cherry tomatoes […]
Continue ReadingThe hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups. Dark brown sugar may be substituted for the piloncillo. 2 ½ cups water ½ cup tamarind paste ¾ cups grated piloncillo 3 ½ tablespoons masa harina ¾ cup hot […]
Continue ReadingJalapeño adds some zip to this healthy Mexican carrot salad. I like to serve it with enchiladas in green sauce, such as enchiladas suizas, where it is a refreshing counterpoint to the richness of the dish, and makes an attractive color contrast. Ingredients 1 pound carrots, washed, peeled and grated 1 fresh jalapeño chile, stemmed, seeded and […]
Continue ReadingWhen using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils 1 ½ tablespoon red wine vinegar salt and pepper to taste ¼ cup olive oil ¼ cup chopped scallions 3 tablespoons cilantro ½ teaspoon […]
Continue ReadingOne of the reasons I like using sweet potatoes in dessert is that it really makes for a guilt-free experience when their nutritional properties are considered. Not many other dessert ingredients can claim such high levels of vitamins and antioxidants. This flan keeps well for up to two days in the refrigerator, making it a […]
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