salsa . (Del latín salsa, salada.) f. Composición o mezcla de varias sustancias comestibles desleídas, que se hace para aderezar o condimentar la comida. No cabe duda de que la definición anotada arriba proviene del Diccionario de la Real Academia Española. Si hubiera nacido en México, la definición tendría mucho más sabor, color y gusto. ¿Desleída […]
Continue ReadingPopular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making them a good choice for a vegetarian meal. Ingredients: For the sauce: 6 poblano chiles, roasted, seeded and peeled 3 tomatoes, […]
Continue ReadingHere, the dried chiles are soaked with the other ingredients, rather than in water or vinegar, as is normally the case. Seville orange juice, which I learned to cook with in the Yucatan, is a great substitute for vinegar in sauces and vinaigrettes.This is a no-cook sauce, but the ingredients must be combined at least […]
Continue ReadingWhen I went to visit friends in warmer parts of Mexico, I was surprised to see so many kiwis in the market. This drab brown, coarse-skinned fruit embodies the saying that “beauty is on the inside” because when peeled and sliced, it is a most attractive color, with a pattern of tiny seeds in the […]
Continue ReadingHere in Cholula, the market ladies sell pickled sweet-and-hot chipotles known locally as “chipocludos,” a recipe for which was given in this column in the February 2003 issue of Mexico Connect. This recipe, though similar in that it uses piloncillo or brown sugar, is not as picante, and because it uses the much larger ancho […]
Continue ReadingThis conserve, also called chipotles a la poblana, has a tantalizing hot-and-sweet flavor, and should not be confused with chipotles adobados, to which it bears little resemblance. This recipe is from Mexican chef Estela Salas Silva of the Mexican Home Cooking school and was passed on to her by her grandmother, a traditional Puebla cook. Serve chipocludos as an accompaniment to […]
Continue ReadingRight now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. Try combining it with mashed avocado to a make a fruit and nut guacamole. Ingredients ½ cup roasted macadamias, […]
Continue ReadingIngredients: 5 large or 10 small tomatoes, cooked with salt. 2 poblano peppers, roasted and cut into slices. 1/2 onion cut into small segments. 4 tablespoons of oil. Preparation: Grind the tomatoes. Fry the peppers and onion slices in the oil. Add the tomatoes and a little of the water in which they were cooked. […]
Continue ReadingRecipe submitted by: Bruce McKay = Salsa “Super Mex” For each cup of salsa: 3 large, pickled jalapeños (or 4 to 5 small pickled jalapeños ) 3 Tbsp. liquid from pickled jalapeños 1/4 onion 1 clove garlic 1/2 Tomato 1/2 tsp. seasoned salt 1/2 C. water 2 tsp. onion powder 1 pinch sugar In electric […]
Continue ReadingOyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refrigerated, adding the crema after the sauce and chicken are heated through. Ingredients: 6 boneless chicken breast halves, with skin salt and pepper 2 tablespoons olive […]
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