Huevos al Albañil literally means “bricklayer’s eggs”, but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool mornings call for hearty, spicey fare. Ingredients: 1 pound tomatillos, husked 1 medium white onion, peeled and quartered 4 […]
Continue ReadingThis is a basic coastal recipe, adaptable to several different kinds of fish and shellfish. We first tried it in Boca del Rio, Veracruz, but some version of it is on the menu of nearly every seafood restaurant in the country. The stuffing ingredients are not limited to those listed and any combination of seafood […]
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If pork can take on these enticing flavors, why not chicken wings? Grill these chicken wings in chile-pineapple marinade or bake them, and make plenty, because they will disappear fast. Achiote paste is widely available in Mexico at larger supermarkets and some market stalls, and in the US at Hispanic grocery stores and online. Ingredients […]
Continue ReadingSweet tamales, wrapped in corn husks and piled on platters, are a traditional treat at children’s birthday parties, christenings and First Communions, as well as at the Christmas posadas. On Candelaria (Candlemas), February 2, they are served along with a variety of other tamales. Mexican tradition holds that the person who gets the piece of Rosca de Reyes — […]
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The base for this coconut sorbet is fresh coconut milk — not to be confused with the water found inside coconuts (although that should be reserved to use in the recipe). You may substitute the fresh whole coconuts in the recipe with canned, unsweetened coconut milk and grated coconut — but you can’t beat the […]
Continue ReadingTres leches cake, one of the all-time Mexican favorite desserts, is so named because it is made with three kinds of milk. Sweetened condensed milk has been around since the 1800s, when it was developed as a way of preserving milk, so this is not necessarily a modern recipe. This cake is usually made as a […]
Continue ReadingOriginally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been “mexicanized” by the addition of ingredients such as tomato, avocado and cilantro. It is important to use only the freshest fish, from unpolluted waters, to make ceviche. Since […]
Continue ReadingAfter returning home to Oaxaca from a recent two-week trip out of the country, I walked up to the corner produce stand to check out possibilities for dinner. The first thing that caught my eye was a neatly arranged pile of jicama, not because they are especially attractive (they’re not) but because jicama is one of the signs that […]
Continue ReadingFrom early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish – chicken, vegetables and enchilada sauce – which had been pre-cooked at home, then heat them in hot oil […]
Continue ReadingOne of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by a homemade applesauce, an unexpected and surprisingly good complement. Ingredients: 24 jumbo shrimp, peeled, leaving the tail and first segment of […]
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