Ingredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed and cut them into cubes. Peel and cube one medium sized jicaima. Peel, seed and cube two medium sized cucumbers. Mix the oranges, jicama and cucumbers together, add the juice […]
Continue ReadingIngredients 1 ilo (2.2 lbs) tomatoes 1 Tbsp. marjoram 4 peppercorns 4 whole cloves 1 large onion 2 Tbsp. salt 1 12-oz Jar jalapeño chiles 2 garlic cloves Water Cook the tomatoes in enough water to cover for 20 minutes. When tomatoes are done place in blender jar with marjoram and blend on low until […]
Continue ReadingAdobo is a traditional seasoning sauce and arinade based on the chile ancho. This recipe was given to me by Estela Salas Silva. Having learned the culinary arts from her grandmother, Chef Doña Eulogia Silva Castillo, she is now sharing them with students at her school, Mexican Home Cooking in Tlaxcala. Ingredients 4-5 ancho chiles, […]
Continue ReadingThis Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spinach crepes. Try using a mixture of red and green poblanos for a more piquant flavor and a very […]
Continue ReadingMexican Kitchen Enticing colors, graceful shapes and heady fragrances are all part of the appeal of summer fruit. While a wide array of fresh fruit is available in Mexico year round, it is during the summer that the national mango frenzy reaches its peak, along with a propensity toward the consumption of endless montones (the neat piles […]
Continue ReadingIngredients: 4-5 ancho chiles, stems and seeds removed 1/4 onion 2 cloves garlic 4-5 small tomatoes, charred on the comal 4-5 cloves garlic, charred on the comal dried oregano cumin seed thinly sliced meat or whole shrimp olive oil butter 1/2 cup sugar vinegar 1 cup chicken or meat stock Preparation: 1) Cook the chiles […]
Continue ReadingThis Mexican cantaloupe salsa was an invention that we came up with while visiting friends in southern Mexico. We served it with the meal, and ate leftovers later with tortilla chips. The best way to determine the ripeness of a melon is to hold it up to the ear and thump on it — if […]
Continue ReadingIngredients 1 kilo (2.2 pounds) green chiles (poblanos) 3/4 kilo (1.5 pounds)) tomatoes, chopped 2 large onions, chopped 4 tablespoons oil 3 teaspoons salt 1/2 kilo (1.1 pounds) of queso fresco or farmer’s cheese, crumbled Before beginning, know that chiles contain an oil that is very irritating to the skin and eyes so please be careful when […]
Continue Reading1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed) 10 small green chiles 4 C. Water 3 Garlic cloves 2 Peppercorns 2 Cloves 1/2 tsp. Salt Combine all ingredients except for salt in a saucepan, bring to a boil and simmer until tomatillos turn dark green – about 30 minutes. Remove saucepan from heat […]
Continue ReadingMexican Kitchen This salad has typical Mexican vegetables — calabacita (zucchini), chayote, corn and tomatoes — but the dressing could be used on any vegetable salad, such as a broccoli or bean salad, or a cobb-style salad. I prefer to lightly steam the calabacita and chayote so that they are crisp-tender, though many people leave […]
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