Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and the fruit. Ingredients: 1 chicken, cut into serving pieces ¼ cup grated onion 2 large cloves garlic, peeled and mashed in a […]
Continue ReadingIngredients 2 banana leaves, passed over a flame to soften 2 pound piece salmon filet 1 brick achiote paste (100 grams, about 2 ounces) ¾ cup bitter orange juice (or use half sweet orange juice and half vinegar) ¼ teaspoon ground cumin ½ teaspoon crumbled, dried oregano pinch cinnamon 2 whole allspice, ground 2 garlic […]
Continue ReadingThe mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo. This recipe, from San Luis Potosí, is a quick, easy and flavorful vegetarian dish. Ingredients: 2 pounds nopal paddles, cleaned and diced 1 pound tomatillos, husked and roasted on a dry griddle or comal 1/2 medium […]
Continue ReadingThis refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida’s Los Dos cooking school. Ingredients 1 ½ pounds jicama, peeled and cut into julienne strips 1 lime ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orange juice 1 […]
Continue ReadingThis Mexican cheese fondue with chorizo and beer is a beer-laced take on fundido toluqueño, the melted cheese dish named for Toluca, a city known for its excellent chorizo. I remember sitting on the chilly plaza there, enjoying a hearty, warming chorizo torta, one of the local favorite snacks. Now is the time to dig out that […]
Continue ReadingThis Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup avocado pulp 1 teaspoon grated lime zest 1/2 cup lime fresh lime juice 1unflavored gelatin (1/4 ounce or 7 grams) 1can sweetened condensed […]
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After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. Ingredients […]
Continue ReadingThis is a good dish for company brunch because the filling can be prepared in advance and the whole thing put together at the last minute. The following filling makes enough for four two-egg omelets. Serve with hot corn tortillas and a selection of salsas. Ingredients: 2 tablespoons butter 1/2 medium white onion, peeled and […]
Continue ReadingDriving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernando, which has one of the best norteño beef restaurants around. A specialty there is a dish called Fajitas al Sombrero, the “sombrero” being […]
Continue ReadingThe cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs. This version of breakfast burritos was taught to me by the […]
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