Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuce 80 grams (about 3 ounces) chile pasilla toasted (see note, below) 80 grams (about 3 ounces) of julienned tortilla strips, fried in oil 8 pieces of Oaxaca cheese 8 cherry tomatoes […]
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 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 ReadingWhen we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plenty of room for the food vendors to set up their ingredients and comales. Students are usually on limited budgets and know how […]
Continue ReadingThere are many versions of salpicón, which varies from region to region and can contain meat, fish or seafood, but the beef version seems to be the most common. This is a great buffet dish because it can be made in advance and is served cold. Ingredients: For the salad 2 cups shredded, boiled flank steak or […]
Continue ReadingEsta es una ensalada muy fresca. En el sudeste de México, de seguro se haría con vinagre de frutas, especialmente de piña, pero el vinagre de sidra de manzana es un buen sustituto. Se utiliza solo una pequeña cantidad de aderezo, ya que el sabor y la jugosa textura vienen de la toronja. Ingredientes 1 […]
Continue ReadingCon el sazón de chipotle fresco, esta receta es basada en una de Vicki Cowal, quien la adaptó ella misma, del libro de Margaret Poore 1,000 Mexican Recipies (1,000 recetas mexicanas). Aquí en Cholula, la especialidad regional llamada “chipocludos” es una combinación de chipotles dulces y salados en vinagre. Se vende en el mercado y frecuentemente se […]
Continue ReadingGreen salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas are nice with the baby greens. I was recently taught by a chef friend to season the greens with salt and pepper […]
Continue ReadingSalad dressings with tequila and sangrita are used frequently in the cooking style known as La Nueva Cocina Mexicana, and the two work just as well together on salads as they do in beverages. Sangrita may be purchased in any liquor store selling a decent selection of tequila, with Sauza and Viuda de Sanchez being […]
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