This meat-and-potatoes soup, along with a salad and bread or bolillos, could easily serve as a main meal. A friend who has to watch cholesterol makes the meatballs with ground chicken and uses half and half instead of cream. Ingredients: 1 tablespoon vegetable oil 1 tablespoon butter 1 medium onion, chopped 1-2 chiles de arbol or other […]
Continue ReadingSomewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and the fruit. Ingredients: 1 chicken, cut into serving pieces ¼ cup grated onion 2 large cloves garlic, peeled and mashed in a […]
Continue ReadingIn Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of both pork and chicken, plus the flavor and color of the red chiles, takes this pozole over-the-top. Ingredients: One recipe Basic White Pozole 1 4-pound […]
Continue ReadingA delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
Continue ReadingCooks in Sonora often cut the beef for this guisado into strips, so that it can be rolled into burritos once cooked. This way, the recipe yields a vegetable stew plus beef burritos. In Mexico, ground ancho chile is sold in most large mercados. North of the border, it is sold bottled by McCormick. Ingredients 1 pound flank steak, […]
Continue ReadingAlthough classified under “soups,” Chambarete español is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also meat-based and loaded with vegetables such as garbanzos, cabbage and carrots. What makes this version typically Mexican is the addition of xoconostles, the sour nopal cactus fruit. Nopales […]
Continue ReadingThis specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties of limes can be used in making this soup. In Mexico, this lime is called limón, or lemon, but the small, tangy fruit resembles the tart […]
Continue ReadingThis is a great hot weather choice, since it calls for no cooking at all. Serve it with bolillos or crusty French bread. ½ cup water, or more as necessary 1 ½ pounds ripe tomatoes, chopped ¾ pound fresh tomatillos (called tomate verde in Mexico) husked and chopped ½ cup finely chopped white onion 1-2 fresh serrano chiles, […]
Continue ReadingThis is the soup that my children still ask for whenever they visit, probably because it combines the delicious, characteristic flavors of Mexico with the ultimate comfort food, homemade broth. Whether you use chicken, beef or vegetables as a base, do use a homemade stock; its nourishing qualities combined with the healing properties of garlic […]
Continue ReadingThis recipe, adapted from Diana Kennedy’s The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brown lentils, rinsed 6 cups water ½ pound nopal cactus paddles, cleaned and diced salt to taste 1 large green onion, quartered ½ pound tomatoes, chopped 2 cloves garlic, chopped 2 tablespoons […]
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