This is the classic bean dish which is brought to the table in a large bowl after the main course has been eaten, for those who would like to help themselves to more food. It is the basis for innumerable other dishes, such as refried beans, ranch-style beans, and bean soups. In the north and […]
Continue ReadingIngredients: 1 kilo (2.2 lbs) black or pinto beans 1 large onion 1 head of garlic – whole, unpeeled 5 Tbsp. of salt or to taste How to Prepare: Place 2 qts. of water on to boil. Clean, sort and rinse beans removing any rocks and dirt. Once beans have been thoroughly cleaned, and rinsed, […]
Continue ReadingIngredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles Güeros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins begins to blister and the chiles become slightly cooked. Heat a heavy pan or skillet over high heat until […]
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 easy and delicious botana, or snack, is good with before-dinner drinks and on the buffet table. If using very fresh queso fresco, place it over a colander to drain off the whey before baking. Mexican criollo avocado leaves are available in Latin markets. Ingredients: 1 round of queso fresco or goat cheese, about 4″ in diameter 1 […]
Continue ReadingNuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dried mango, but this is closer to the Mexican original. Ingredients ¾ tablespoon chipotle chile powder, or more to taste 1 ½ tablespoons sugar 1 […]
Continue ReadingThese are sweet potato fries without the grease, with a taste reminiscent of Thanksgiving candied yams. In Mexico, sweet potatoes, or camotes, come in white, purple and orange. The orange-fleshed variety, also known in the U.S. as yam, is best for this dish. Ingredients 3 large sweet potatoes, peeled and cut into strips as for French fries […]
Continue ReadingIngredients: 1 large cauliflower 1/4 cup lime juice 2 tbsp. white vinegar 1/4 tsp. red chili flakes 1/2 tsp. minced garlic 1/2 tsp. ground cummin 1/2 tsp salt 2 tbsp. dried or fresh cilantro (I think fresh is better) How to Prepare: Break the cauliflower into small pieces and blanch in boiling water for 3 […]
Continue ReadingIngredients: 1 kilo (2.2 lbs.) of cactus (nopal) paddles 1 onion – halved 4 C. water 2 Tbsp. salt 2 large tomatoes – chopped 1 large onion – chopped 4 green chiles – chopped How to Prepare: If the nopales you buy do not already have the thorns removed, do so carefully. I recommend using […]
Continue ReadingIngredients 1 kilo (2.2 pounds) green chiles (poblanos) 3/4 kilo (1.5 pounds)) tomatoes, chopped 2 large onions, chopped 4 tablespoons oil 3 teaspoons salt 1/2 kilo (1.1 pounds) of queso fresco or farmer’s cheese, crumbled Before beginning, know that chiles contain an oil that is very irritating to the skin and eyes so please be careful when […]
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