Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico’s many Lebanese immigrants. A mixture of regular buttermilk (which is much thinner than jocoque) and Mexican crema, crême fraiche or sour cream makes a good substitute. Ingredients For the green salsa: 1 pound tomatillos, husked 1 medium white onion, coarsely […]
Continue ReadingThe market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to “take-out.” The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many […]
Continue ReadingIn the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, the charred taste of the unpeeled roasted tomatoes goes perfectly with the smokiness of chipotles. If you use a blender or food processor, do not puree the sauce too […]
Continue ReadingThis specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties of limes can be used in making this soup. In Mexico, this lime is called limón, or lemon, but the small, tangy fruit resembles the tart […]
Continue ReadingThis recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling’s wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava, and try substituting cilantro for the traditional hierba santa used in Oaxaca. Ingredients ½ pound whole dried shrimp, peeled, with heads removed and reserved 2 tablespoons […]
Continue ReadingAlthough most commonly made with raw fish, ceviche, which originated in Peru and arrived via the Pacific coast of Mexico, is delicious prepared with smoked fish, and probably a bit more reassuring for those that have doubts about raw fish. Ingredients: 1 pound smoked fish, such as mullet, sable or tuna, boned and shredded 1 […]
Continue ReadingThis is a great hot weather choice, since it calls for no cooking at all. Serve it with bolillos or crusty French bread. ½ cup water, or more as necessary 1 ½ pounds ripe tomatoes, chopped ¾ pound fresh tomatillos (called tomate verde in Mexico) husked and chopped ½ cup finely chopped white onion 1-2 fresh serrano chiles, […]
Continue ReadingMexican trout in papillote is a specialty of the high country between Toluca and México City, where trout abound in cool mountain streams. If you decide to wrap more than one fish in a foil papillote packet, keep the contents of the packet to one pound of fish or less, to ensure that it will […]
Continue ReadingThe tomatillo, called tomate verde, was first domesticated in Central Mexico and has been the basis of sauces here since pre-Hispanic times. The cream in the recipe did not exist in Mexico until the Europeans introduced dairy products. Here the two combine beautifully to make a creamy sauce for enchiladas. For sauce: 1 pound tomatillos, husked 2 […]
Continue ReadingFish filets in Mexican hoja santa is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows abundantly in the warmer areas of Mexico. Ingredients 4 filets (about 1 ½ pounds total) bass, grouper or other firm-fleshed fish juice of 1 lime […]
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