Quinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean and quinoa salad is easily a light meal in itself, but can be served as a side dish with any grilled fish, […]
Continue ReadingThis is a very refreshing salad. In Southern Mexico, grapefruit salad would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a small amount of dressing is used, since the flavor and juiciness come from the grapefruit. Ingredients 1 small head lettuce, washed, dried and […]
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Mexican Kitchen The warm season in Mexico is not summer, but spring, especially right around Semana Santa, which is probably why many people try for an Easter vacation near water. Whether heading for the beach or the local balneario (usually a huge outdoor pool) most have two things on their minds. One is a dunk in the […]
Continue ReadingPilar 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 ReadingJalapeño adds some zip to this healthy Mexican carrot salad. I like to serve it with enchiladas in green sauce, such as enchiladas suizas, where it is a refreshing counterpoint to the richness of the dish, and makes an attractive color contrast. Ingredients 1 pound carrots, washed, peeled and grated 1 fresh jalapeño chile, stemmed, seeded and […]
Continue ReadingWhen using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils 1 ½ tablespoon red wine vinegar salt and pepper to taste ¼ cup olive oil ¼ cup chopped scallions 3 tablespoons cilantro ½ teaspoon […]
Continue ReadingThe tiny new potatoes that are part of the spring landscape in the Cholula market are firm and perfect for salads. My favorite vegetable stand has some the size of marbles. It is unnecessary to peel new potatoes. Just a scrub will do. Ingredients: 2 pounds baby new potatoes 1 medium clove garlic, crushed 6 […]
Continue ReadingThis refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida’s Los Dos cooking school. Ingredients 1 ½ pounds jicama, peeled and cut into julienne strips 1 lime ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orange juice 1 […]
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 […]
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Often served for Noche Buena, his Mexican Christmas Eve salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the […]
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