One of the most famous street snacks of Veracruz, this puff pastry empanada is flavored with the classic Spanish combination of raisins and olives, with the distinctly Veracruz touch of pickled jalapeños. I think of it as a fish picadillo. You can use any leftover cooked fish, flaked, in place of tuna. If you live in a […]
Continue ReadingHere Mexico’s favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by putting a sliced, peeled fresh mango in the blender or food processor. Ingredients 1 ½ cups sugar 6 eggs 2 egg yolks 2 ½ cups milk […]
Continue ReadingChiapas style beef with cabbage is quick, easy, inexpensive and satisfying. And did I say versatile? It can be served with rice, used as a filling for stuffed chiles, or a topping for tostadas. Adapted from Essential Cuisines of Mexico by Diana Kennedy. Ingredients 1 pound lean ground beef 3 cloves garlic, crushed 1/8 teaspoon coarsely ground black […]
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The Canadian author and Nobel Prize winner Alice Munro said that “The constant happiness is curiosity.” If this is the case, then chef and cookbook writer David Sterling must have taken great joy in putting this book together, for it reflects tireless research that was surely driven by an intense desire to learn as much […]
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Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam, works well to coat gelatin molds. Ingredients 2 cups mamey puree 1 cup boiling water 2 envelopes […]
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Mexican black bean soup with masa balls could easily be a whole meal, accompanied by a salad. A nopales salad or a watercress and spinach salad would both be good choices. Ingredients For the soup: 2 tablespoons lard or oil ½ medium onion 1 roma tomato, peeled, seeded and chopped 2 cups cooked black beans […]
Continue ReadingSubmitted by: Bruce McKay Recipe modified from recipe compilation by Amalia Ruiz Clark Serves: 4 4 pork chops, 3/4″ to 1″ thick pinch: seasoned salt and seasoned pepper 1/4 C. flour 1 Tbsp. cooking oil 1 medium onion, finely chopped (approx. 3/4 cup) * 1 can diced green chiles, 7 oz. (approx. 1 cup) * 1 can […]
Continue ReadingThis chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called “Pollo de San Marcos.” The 20th century Mexican poet Renato Leduc wrote that “there is not a fairgoer nor local family that does not pass by the San Marcos food […]
Continue ReadingThis is as attractive as it is delicious. Be sure to disinfect strawberries no matter where you buy them. Ingredients: 1 whole, small pineapple, peeled, cored and cut into chunks 1 pint strawberries, disinfected, hulled and sliced 8 cups water Sugar to taste Place all ingredients in blender. Blend until smooth. This may have to […]
Continue ReadingMexican beef chichilo is probably the least known of Oaxaca’s moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera shares her recipe with us. Ingredients 3 pounds beef rump roast, cubed ½ medium onion ¼ medium garlic bulb 1 medium chayote 1 […]
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