Alegrías, whose name is derived from the Spanish word for “happy”, are made from the highly nutritious, ancient grain amaranth. Wrapped in colored cellophane, they make a nice addition to a gift basket or tin of cookies and candy. This recipe is adapted from Cocina con Amaranto, a collection of amaranth recipes compiled by Gladys Zavaleta Ruiz of […]
Continue ReadingPreparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa – tortilla dough, although for the latter the corn is soaked much longer. If the dried corn called cacahuazintle in Mexico and “pozole corn” in English is not available in your area, it can be ordered online, along […]
Continue ReadingOne of my happiest dining memories is the first time I tried Arroz a la Tumbada at the King of Carnival restaurant in the city of Veracruz, where it is prepared to order for each diner and served in individual clay cazuelas. Ingredients: 2 tablespoons butter 2 tablespoons corn oil 1 cup medium grain rice, washed and dried […]
Continue ReadingThe anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid. A heavy bottomed pot or clay cazuela is recommended to prevent sticking. Ingredients: 1 ½ cups rice 2 tablespoons […]
Continue ReadingLeafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which is found in huge bunches in the market year round. Here it is combined with polenta and requesón, a fresh, mild, white Mexican cheese similar […]
Continue ReadingVisually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetable meal. Avocado slices are a nice garnish for this dish. Ingredients: 1 cup rice 2 tablespoons vegetable oil 3 […]
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, quitándole […]
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