Aunque 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 ReadingPreparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa – tortilla dough, although for the latter the corn is soaked much longer. If the dried corn called cacahuazintle in Mexico and “pozole corn” in English is not available in your area, it can be ordered online, along […]
Continue ReadingDried shrimp soup is a Mexican cantina classic that has fueled many a “next round.” Friday afternoons are an especially good time to find this beloved soup at your friendly neighborhood watering hole. But if such a thing doesn’t exist near you, make it yourself and invite a group of friends for a multi-course cantina […]
Continue ReadingI first saw this being prepared many years ago at the home of my friend Isabel Hoyos Gomez, who made it for her ailing father. Here in Mexico, it is said to be a fortifying soup for the aging and infirm, but it is delicious served to anyone as a light first course. It uses […]
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This is a basic recipe, to which may be added squash blossoms, cooked fava beans or shredded chicken. Some suggested mushrooms to use in the broth are coral mushrooms (rumeria rubripermanens), field mushrooms (agaricus campestrus) and ceps (boletus edulis.) Using chipotle chiles will give the broth a smokey flavor; using serranos will provide a fresh, […]
Continue ReadingFrom tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot. If you do not have a Mexican cazuela, use any heavy-bottomed, lidded casserole or Dutch oven. Any mild vinegar is a fine substitute for the coconut palm vinegar […]
Continue ReadingTomato-based noodle soup is one of the most common of all meal starters. This version goes a step beyond, incorporating Swiss chard for an added dimension of taste, texture and nutrition. Ingredients: 1 quart good chicken stock 2 roma tomatoes, roasted and peeled 1/2 white onion, peeled and chopped 2 cloves garlic, peeled 2 tablespoons […]
Continue ReadingI like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked. Ingredients ½ cup raw quinoa 2 tablespoons olive oil 1 ½ cups chopped onion 1 large clove garlic, minced 1 cup diced potato 1 cup chopped […]
Continue ReadingThis soup can’t be beat for a combination of ease and elegance, especially if you make the chicken stock ahead of time. Making stock is easy, since it cooks while you do other things, and it imparts a comforting aroma, especially on cool mornings. I make a large batch and freeze it in 1-quart containers, […]
Continue ReadingSan Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this soup is served with the piquant addition of crushed chile de arbol. Ingredients: 1 head garlic, peeled and thinly sliced 4 tablespoons corn oil 1 arbol […]
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