This is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they make a very attractive presentation. Serrano chiles may also be used in this recipe. The green chiles will lose a bit of […]
Continue ReadingIngredients 2 banana leaves, passed over a flame to soften 2 pound piece salmon filet 1 brick achiote paste (100 grams, about 2 ounces) ¾ cup bitter orange juice (or use half sweet orange juice and half vinegar) ¼ teaspoon ground cumin ½ teaspoon crumbled, dried oregano pinch cinnamon 2 whole allspice, ground 2 garlic […]
Continue ReadingHuevos al Albañil literally means “bricklayer’s eggs”, but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool mornings call for hearty, spicey fare. Ingredients: 1 pound tomatillos, husked 1 medium white onion, peeled and quartered 4 […]
Continue ReadingFrom early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish – chicken, vegetables and enchilada sauce – which had been pre-cooked at home, then heat them in hot oil […]
Continue ReadingEvery region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten Friday, pambazos are still enjoyed, with many vendors substituting quesillo- string cheese- for the chicken. The savory sauce that […]
Continue ReadingSometimes translated to English as “corn smut,” huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, however, were first served in the 1950’s by chef Jaime Saldívar. This version uses a poblano chile sauce, and the filling itself is also good with the addition […]
Continue ReadingIn the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, the charred taste of the unpeeled roasted tomatoes goes perfectly with the smokiness of chipotles. If you use a blender or food processor, do not puree the sauce too […]
Continue ReadingThe tomatillo, called tomate verde, was first domesticated in Central Mexico and has been the basis of sauces here since pre-Hispanic times. The cream in the recipe did not exist in Mexico until the Europeans introduced dairy products. Here the two combine beautifully to make a creamy sauce for enchiladas. For sauce: 1 pound tomatillos, husked 2 […]
Continue ReadingAfter tasting this table salsa in a restaurant in Orizaba, my husband and I went to the market to look for the area’s famous comapeño chiles. We decided to split up and go searching in different directions, and he was the one who finally found them at a booth piled high with several kinds of dried chiles. Comapeños are […]
Continue ReadingAlso known as recado colorado in the Yucatan, where it originated, this Yucatecan achiote paste is a marinating paste that can be used on chicken, pork or fish. Although the base for achiote paste is sold under several brand names, ready to be mixed with orange juice, this homemade version has a much fresher, livlier taste and […]
Continue Reading