1 pound calabaza (pattypan or zucchini) stems removed, cubed 1 large potato, peeled and cubed 8 cups chicken stock 2 large leeks, chopped, including 1 inch green (Substitute 3-4 large spring onions or a mix of onions and leeks) 6 cloves garlic, chopped 2 chiles serrano, roasted, peeled, seeded and chopped ¼ cup butter 2 cups cilantro, rinsed, finely […]
Continue ReadingThis soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile. Place the chicken, onion, garlic, chiles, cilantro and salt […]
Continue ReadingThis fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds. 1 head garlic, peeled and thinly sliced 2 tablespoons butter 2 tablespoons olive oil 2 arbol chiles, seeded, deveined and soaked until soft 2 roma tomatoes, peeled […]
Continue ReadingHomemade shrimp stock is ideal, but an acceptable substitute is shrimp bouillon, sold in Mexico as caldo de camarón, made by Knorr. For those living outside Mexico, it is available to order on the Internet. This is beautifully served in a clear margarita glass, garnished with a slice of lime. 1 medium mild onion, finely chopped ½ […]
Continue ReadingAunque las habas frescas solo aparecen en los mercados del centro de México durante la primavera, la versión seca está disponible todo el año y se cuece en menos tiempo que otros frijoles secos. Publiqué una receta para sopa de habas al estilo de Puebla en la edición de noviembre del 2003 de México Connect, […]
Continue ReadingAncho, pasilla and guajillo chiles give this stew its deep color and rich flavor. If using the Mexican field corn most often sold in the mercados, cook the corn with the meat. If using sweet corn, cook it with the other vegetables. Ingredients For the meat: 2 quarts water 1 pound stewing beef or pork, cut into 1 inch cubes 1 […]
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Mexican black bean soup with masa balls could easily be a whole meal, accompanied by a salad. A nopales salad or a watercress and spinach salad would both be good choices. Ingredients For the soup: 2 tablespoons lard or oil ½ medium onion 1 roma tomato, peeled, seeded and chopped 2 cups cooked black beans […]
Continue Reading Although the Mock Turtle sang the praises of “soup of the evening, beautiful soup”, here in Mexico it’s “soup of the day”, that first course that is required on any comida corrida menu. Most Mexicans do not consider their main meal complete without a bowl of soup to start it off. Comforting, nourishing, easy to swallow, soup […]
Continue ReadingTo call estofado a “stew” would be like calling Carmen Solis merely a “cook.” She is an artisan in the kitchen – in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the traditional outdoor kitchen, where she prepares many dishes, including beans, over a wood fire. Just as her kitchens and techniques […]
Continue ReadingAlthough the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the plazas, and puchero specials in the restaurants. The stew is served with a salpicon, something like a relish, which is the typical accompaniment toYucatecan main dishes. […]
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