This is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take This Chile and Stuff It, where the recipe was presented with squash blossoms, but it can be made […]
Continue ReadingNothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry. Ingredients: 3 pounds West Indian pumpkin (calabaza) or butternut squash […]
Continue Reading1 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 ReadingFresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2 tablespoons olive oil 1 medium onion, sliced into thin crescents (lunitas) 2 cloves garlic, minced 2 medium poblano chiles, roasted, peeled, seeded […]
Continue ReadingThis is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It’s a great way to start the day with the generous dose of vitamins contained in avocados, the calcium in the milk and the probiotics in the yogurt. […]
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 ReadingThis versatile Mexican carrot pudding can be served as a side dish or a dessert. As a side dish, it is made with cheese, and as a dessert, with raisins and nuts. Here, it is presented as a dessert. Somewhat akin to a coffee cake, it goes well with coffee or tea. The recipe is […]
Continue ReadingJust as the green known commonly as lamb’s quarters goes by many different names north of the border — among them, goosefoot, pigweed and mutton tops — so does it have myriad names in Mexico, depending upon the region and indigenous language. Originally a wild Old World green, it was naturalized in North America and […]
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 […]
Continue ReadingPilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuce 80 grams (about 3 ounces) chile pasilla toasted (see note, below) 80 grams (about 3 ounces) of julienned tortilla strips, fried in oil 8 pieces of Oaxaca cheese 8 cherry tomatoes […]
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