Some pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez’ La Tradicional Cocina Mexicana. The exception to this is chicken which, if used, is cooked separately, removed from the bones, and added to the pozole once the corn is tender. Ingredients: 2 pounds of nixtamalized […]
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Rice pudding is a blank canvas, waiting to be embellished with the bright colors and flavors of dried fruit like apricots and cranberries. For a more exotic version, make it “tropical” with dried mango and pineapple. I have been able to cut down on the amount of sugar used in this recipe by adding more […]
Continue ReadingThe following rice recipe is inspired by Diana Kennedy and is a good introduction to preparing rice the mexican way. I use less oil than is traditionally called for and substitute water for the chicken stock. Ingredients: 1 1/2 C. white rice (long or short grain) 1/2 medium onion, chopped 1 or 2 garlic cloves, […]
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Food writers are constantly keeping up with the latest culinary trends and, although the buzz words “gluten free” are not new, the number of cookbooks, food columns, and even entire websites devoted to gluten-free diets during 2011 was impressive. And they continue to appear; every day another gluten free cake mix or pasta makes its […]
Continue ReadingAhora que el pulque se vende en latas, es más accesible para las personas fuera de las regiones que producen pulque, pero cerveza diluida puede ser un sustituto en esta receta. Esta nutritiva sopa es un platillo principal en vez de una entrada. Ingredientes 8 piernas y 8 muslos de pollo ¼ de taza de […]
Continue ReadingNow that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hearty Mexican chicken in pulque broth soup is a main course rather than a first course. Ingredients 8 chicken […]
Continue ReadingIngredientes: 4 tazas de arroz cocido con 2 cucharadas de mantequilla 2 tazas de champiñones, limpios y cortados en rodajas 1/4 de cebolla en cuadritos 3 cucharadas de mantequilla 1 cucharada de consomé 1 cucharada de perejil limpio y picado 1 ramita de orégano o 1/2 cucharadita seco 3 cucharadas de salsa de soya 1/2 […]
Continue ReadingIngredientes: 2 tazas de arroz de buena calidad 1 taza de azúcar 1 taza de leche condensada 2 litros de leche entera 1 raja de canela 1 cucharada de vainilla Preparación: Se pone a hervir la leche entera con la raja de canela. Se añade el arroz y se le baja la flama a […]
Continue ReadingLas alegrías están hechas de amaranto, un grano antiguo y muy nutritivo. Envueltas en papel celofán colorido, hacen una buena decoración para las canastas de regalo. Ésta receta fue adaptada de Cocina con Amaranto, un libro escrito por Gladys Zavaleta Ruiz del Centro Comunitario de Desarrollo Centéotl en Zimatlán, Oaxaca. La receta pide amaranto tostado. Éste se […]
Continue ReadingPANADERIAS – (Mexican Bakeries): Smells of fresh bread and pastries filter the air, dissolving resolves of the staunchest weight-watchers. Ah! What a sweet lesson in history! Although the greenest gringo is well acquainted with the French roll (known as bolillo), Mexican cookies are an enigma. So, the following is a guide for cookie bandidos ( bandits) of […]
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