I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca’s Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partially dried shrimp, described in Diana Kennedy’s Oaxaca al Gusto, where the recipe uses epazote and chiles. This take on dried shrimp and scrambled eggs uses […]
Continue ReadingEvery region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten Friday, pambazos are still enjoyed, with many vendors substituting quesillo- string cheese- for the chicken. The savory sauce that […]
Continue ReadingSometimes translated to English as “corn smut,” huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, however, were first served in the 1950’s by chef Jaime Saldívar. This version uses a poblano chile sauce, and the filling itself is also good with the addition […]
Continue ReadingA Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improving as the flavors come together. Although the initial cooking of the beans can be done in a pressure cooker, a slow-cooking pot, such as a clay casserole, […]
Continue ReadingIn Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of both pork and chicken, plus the flavor and color of the red chiles, takes this pozole over-the-top. Ingredients: One recipe Basic White Pozole 1 4-pound […]
Continue ReadingA delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
Continue ReadingUse this as a marinade for chicken or fish, or a dressing for green salads, especially those with oranges or grapefruit. Ingredients: 1 tablespoon each of: Apple cider vinegar Orange juice Grapefruit juice Lime juice Orange zest Honey ¾ cup olive oil Salt and pepper to taste Whisk all ingredients in a bowl or shake […]
Continue ReadingCooks in Sonora often cut the beef for this guisado into strips, so that it can be rolled into burritos once cooked. This way, the recipe yields a vegetable stew plus beef burritos. In Mexico, ground ancho chile is sold in most large mercados. North of the border, it is sold bottled by McCormick. Ingredients 1 pound flank steak, […]
Continue ReadingIt is easy to see why black sapote is called “chocolate pudding fruit”, with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe is adapted from Tropical Fruit World, a promoter of exotic fruits. Ingredients: For the cake: ½ cup (one stick) butter 1 […]
Continue ReadingA juicy pork filling, flavored with spices, makes these substantial Chiapas style pork empanadas a good lunch or late supper dish. Any leftover roast meat would be good here. The dough is traditionally made with pork lard, though butter works well. To coarsely grind the spices as called for, I put them together in a […]
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