Among the most charming presentations of any vegetable, these herb-wrapped bundles of baby carrots are a specialty of Cuetzalan and the surrounding mountain towns. Served by the locals, the carrots are enveloped in taro leaves; however, the dish may be successfully prepared using spinach leaves instead. The fragrant split vanilla beans, carefully counted out into […]
Continue ReadingI love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion. I was invited to a friend’s house for dinner a while back and guacamole was among the appetizers served. The other guests lauded the flavor and texture […]
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Once you have acquired your tortilla press and a comal or griddle, all you will need is some waxed paper, cut into squares to fit the dimensions of the tortilla press, to keep the dough from sticking. Although tortillas are baked on a dry surface, a little oil can be applied to the griddle or comal with a paper […]
Continue ReadingWild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre used escobetas (coral mushrooms) the following recipe may be successfully prepared using fresh cultivated mushrooms. Ingredients 2 pounds fresh mushrooms (if using button mushrooms, […]
Continue ReadingRequesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste similar to true requesón. This recipe is quick, easy, and can be prepared a few hours ahead if necessary, making it […]
Continue ReadingAmaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Thankfully, nutritious amaranth is now cultivated for its seeds, used in candy and cereal. The leaves are also widely used, especially in southern […]
Continue ReadingStore bought pita bread can easily be transformed into something a bit more interesting to serve with hummus and other dips. Sumac berries are from the plant Rhus glabra, not to be confused with Rhus toxicodendron, a poisonous plant. Dried, crushed sumac berries are available on line at zamourispices.com or at grocery stores in cities with large Middle Eastern populations, both […]
Continue ReadingIngredientes: 1/4 taza de aceite 1 1/2 tazas de arroz blanco 1/2 cebolla mediana, picada 2 – 3 jitomates chicos 2 dientes de ajo 3 1/4 taza de agua o caldo de pollo 1 taza de verdura congelada (chícharos, zanahorias, elotes o una combinación de estos (opcional) Sal al gusto Procedimiento: Limpia el arroz, […]
Continue ReadingThe mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured. Ingredients 1 ½ pounds (about 3 medium) chayotes 1 medium white onion, finely chopped ¾ pound chorizo, casings removed 2 cloves garlic, peeled and […]
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Ingredientes: 2 dientes de ajo finamente picados 2 tazas de cebolla picada 4 tazas de jitomate chico (saladet) picada 4 cucharaditas de margarina 1 taza de su salsa de jitomate favorita 8 tazas de caldo de pollo 2 cucharaditas de salsa inglesa 1/2 cucharadita de pimienta blanca 1 cucharadita de azúcar 24 tortillas de maíz […]
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