Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The almond sauce is a reflection of the Spanish influence on Mexico’s cuisine. Ingredients: For the sauce: 2 tablespoons vegetable oil 6 cloves garlic, chopped 1 […]
Continue ReadingThis goes particularly well with the hearty grilled beef dishes of northern Mexico. If there is no tequila on hand, substitute with an extra ¼ cup of beer. Ingredients: 1 mulato chile, seeded and deveined, soaked in hot water until soft, drained 3 pasilla chiles, seeded and deveined, soaked in hot water until soft, drained 3 large […]
Continue ReadingThe Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distribution. When buying Mexican pineapples, keep in mind that they stay green after picking, and color, in this case, has nothing to do with […]
Continue ReadingThis dish is very popular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes for a great alternative to Sunday morning’s Eggs Benedict. Ingredients: 1/2 C. oil 4 eggs 4 corn tortillas 2 tomatoes, boiled […]
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Throughout most of the Northern Hemisphere, spring means warmer weather and, for many, the gardening bug is biting. In Mexico, we have lived in everything from a small apartment with a diminutive balcony, to a large house with a sizeable yard, and have grown some basic kitchen ingredients in each of them. Now that we […]
Continue ReadingWhether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good as a dip with totopos or tortilla chips. Ingredients: 1 tablespoon duck fat or vegetable oil 1 medium onion, cut into thin […]
Continue ReadingDried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexicana. Ingredients: 3 cascabel chiles, fried lightly in oil, seeded and deveined 2 ancho chiles, fried lightly in oil, seeded and deveined […]
Continue ReadingShort ribs are both tasty and economical, but many people shy away from them because of their long cooking time. Mexican cooks frequently use pressure cookers for tougher cuts of meat, usually with tender, tasty results. I recently purchased a safety pressure cooker (olla express) manufactured in Spain by the MAN Company, which makes two models, […]
Continue ReadingBricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa al albañil requires no cooking other than boiling the tomatillos, it was popular with them. It can be made in a molcajete (mortar) or blender, or all ingredients can be finely chopped. When this Mexican bricklayers’ salsa is served over eggs, […]
Continue ReadingSubmitted by: Bruce McKay Recipe modified from recipe compilation by Amalia Ruiz Clark Serves: 4 4 pork chops, 3/4″ to 1″ thick pinch: seasoned salt and seasoned pepper 1/4 C. flour 1 Tbsp. cooking oil 1 medium onion, finely chopped (approx. 3/4 cup) * 1 can diced green chiles, 7 oz. (approx. 1 cup) * 1 can […]
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