This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients 2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available 1 cup rice, washed until water runs clear and left in a strainer to dry 1 6 inch […]
Continue ReadingI like to vary the colors and textures of a comida, and for this meal I would choose a white rice dish such as this one, rather than repeating the red tomato base of the soup course above. This recipe, prepared like a risotto, is made especially flavorful by the addition of cream cheese, called queso filadelfia after the […]
Continue ReadingThis recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella. It contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. If you don’t see it ground, buy the whole seeds and grind them in a spice grinder. High in Omega […]
Continue ReadingThe most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in every plaza in Mexico.) The tiny dried amaranth seeds used in this recipe are found in health food stores everywhere. This is not […]
Continue ReadingThis stew, a product of Mexico’s cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifestyle of the hard-working vaqueros, who often had to prepare their meals over a campfire. Ingredients 3 1/2 lbs. beef chuck, cut into 1″ […]
Continue ReadingThis soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store — these are actually the seeds of the plant […]
Continue ReadingIngredients: 4 C. cooked rice mixed with 2 Tbsp. butter 2 C. sliced mushrooms 1/4 of a medium onion, diced 3 Tbsp. butter 1 Tbsp. chicken consommé 1 Tbsp. fresh parsley, chopped 1 sprig of fresh oregano or 1/2 tsp. dried 3 Tbsp. soy sauce 1/2 tsp. mustard 3 Tbsp. brandy 4 Tbsp. sour cream […]
Continue ReadingIngredientes: 1/4 taza de aceite 1 1/2 tazas de arroz blanco 1/2 cebolla mediana, picada 2 – 3 jitomates chicos 2 dientes de ajo 3 1/4 taza de agua o caldo de pollo 1 taza de verdura congelada (chícharos, zanahorias, elotes o una combinación de estos (opcional) Sal al gusto Procedimiento: Limpia el arroz, […]
Continue ReadingIngredientes: 1 kilo de maíz precocido (lo venden en el supermercado en paquetes de plástico o en latas) 2 kilos de pierna de cerdo 4 huesos de puerco, limpios 3 chiles chilacates 1 cabeza de ajo 6 litros de agua 1 lechuga limpia, desinfectada y cortada en tiritas 1 manojo de rébanos limpios, desinfectados y […]
Continue ReadingA traditional dish served for comida or supper at large family gatherings. Ingredients: 1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket) 2 kilos pork leg 4 clean pork bones 3 chilacate peppers 1 head of garlic 6 quarts of water 1 head iceberg lettuce, washed and cut […]
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