In the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father’s table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were made especially for his theme meals. The food served often contained flowers, including hibiscus, nasturtium, squash blossoms and colorín, or “bird’s tongue.” This recipe for Aztec squash […]
Continue ReadingIngredientes: 1/2 taza de aceite 1 kilo de pierna de puerco lavada y cortada en cuadritos pequeños 10 chiles chilacates chicos 5 jitomates pequeños 2 hojas de laurel 4 pimientas enteras 1/2 taza de vinagre 1 diente de ajo y sal al gusto 60 tortillas de maíz Preparación: Se pone el aceite en la olla […]
Continue ReadingIngredients: 1/2 C. oil 1 kilo pork shank, cleaned and cut into 1/2 inch cubes 10 small chilacate peppers 5 small tomatoes 2 bay leaves 4 whole peppercorns 1/2 C. vinegar 1 clove garlic salt 40 tortillas Preparation: Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 […]
Continue ReadingThe combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce. Ingredients 1 2-pound head cauliflower 2 eggs ½ cup flour Salt to taste Light olive oil or vegetable oil for frying 12 corn tortillas Baja Style Cabbage Slaw […]
Continue Reading
Dobladas means “folded,” and these tortillas can be filled or not before folding into quarters, bathed in peanut sauce, and sprinkled with cheese. Ingredients For the dobladas: Vegetable oil for soft frying tortillas 12 six- to eight-inch corn tortillas ½ pound of chicken or pork, cooked and shredded or an equal amount of shredded cheese, if […]
Continue ReadingIn Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed before cooking. Cabbage leaves are sometimes used instead of grape leaves, making tacos de col. Ground beef may be substituted for the lamb. Ingredients: […]
Continue ReadingWhether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good as a dip with totopos or tortilla chips. Ingredients: 1 tablespoon duck fat or vegetable oil 1 medium onion, cut into thin […]
Continue ReadingEnfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever tortilla filling is handy. They vary from household to household and from meal to meal, depending upon what is available. They are […]
Continue ReadingPosted by Fanny on April 15, 1999 When in Rome, do as the Romans do. When in Mexico, don’t be a sloppy taco eater. Wouldn’t Eleanor, Abigail and Judith just die! Far cry as it is from the excruciatingly correct manners of these three deities, Fanny wants you to know that there IS a proper […]
Continue ReadingAfter several years of reading cookbooks, newspaper food sections, online culinary magazines and endless food blogs, I realize that the enchilada, an iconic Mexican food, is quite often turned into a completely different dish when it leaves the country. While the basic elements are present, the techniques frequently used north of the border turn enchiladas […]
Continue Reading