This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups grated Chihuahua or gruyere cheese ¼ cup chopped scallions or green onions salt and pepper to taste ½ cup […]
Continue ReadingIn this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice. Ingredients: 2 tablespoons vegetable oil ¼ cup chopped onion ¾ pound chorizo, removed from its casing and crumbled ¼ pound roma tomatoes, peeled and chopped 3 ½ cups cooked white […]
Continue ReadingBoth white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions to sandwiches. Blanching them for a few seconds first takes some of the sharpness out of the onions, making them good for people who like raw […]
Continue ReadingThis typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce is obtained by roasting the ingredients on a dry comal or skillet before blending them. Ingredients: 1 pound roma […]
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These potatoes in vinaigrette are a very common bar snack all over México, brought to the table with toothpicks for spearing as an accompaniment to drinks. This version, with carrots and jalapeños, seems to be the most common, although the fiery habaneros are added in the Yucatan and pasilla oaxaqueña (a smoky chile much hotter than regular pasilla mexicana) is […]
Continue ReadingNochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen (“Titita”) Ramírez, a friend and the proprietress of El Bajío, a renowned Mexico City restaurant specializing in regional […]
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The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. The method of preparation is typical of the eastern coastal area of the country. Soaking beans in water overnight, and then changing the water before cooking, is […]
Continue ReadingThe following rice recipe is inspired by Diana Kennedy and is a good introduction to preparing rice the mexican way. I use less oil than is traditionally called for and substitute water for the chicken stock. Ingredients: 1 1/2 C. white rice (long or short grain) 1/2 medium onion, chopped 1 or 2 garlic cloves, […]
Continue ReadingWe usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out the chicken if some guests are vegetarians. Ingredients 3 ½ cups water or chicken broth 2 pounds tomatillos, husked […]
Continue ReadingNo Central Mexican parillada would be complete without a round of leaf-wrapped queso fresco – farmer cheese – on the grill. Banana leaves are now found in many Latin grocery stores north of the border, and are increasingly available in the frozen food sections of supermarkets. Avocado leaves are not as easily obtained in all areas, but impart a […]
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