Jalapeño adds some zip to this healthy Mexican carrot salad. I like to serve it with enchiladas in green sauce, such as enchiladas suizas, where it is a refreshing counterpoint to the richness of the dish, and makes an attractive color contrast. Ingredients 1 pound carrots, washed, peeled and grated 1 fresh jalapeño chile, stemmed, seeded and […]
Continue ReadingOne of the reasons I like using sweet potatoes in dessert is that it really makes for a guilt-free experience when their nutritional properties are considered. Not many other dessert ingredients can claim such high levels of vitamins and antioxidants. This flan keeps well for up to two days in the refrigerator, making it a […]
Continue ReadingChiapas style beef with cabbage is quick, easy, inexpensive and satisfying. And did I say versatile? It can be served with rice, used as a filling for stuffed chiles, or a topping for tostadas. Adapted from Essential Cuisines of Mexico by Diana Kennedy. Ingredients 1 pound lean ground beef 3 cloves garlic, crushed 1/8 teaspoon coarsely ground black […]
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The rich, yellow-green pulp of the avocado, nowadays most frequently associated with the ubiquitous Mexican dish known as guacamole, was once an appetizing mouthful for the mastodons that roamed the American continent, spreading the seeds of the fruit they swallowed whole. Thus the avocado tree, a native of the Tehuacan Valley of Southern Mexico, whose seeds have […]
Continue ReadingMexican beef chichilo is probably the least known of Oaxaca’s moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera shares her recipe with us. Ingredients 3 pounds beef rump roast, cubed ½ medium onion ¼ medium garlic bulb 1 medium chayote 1 […]
Continue ReadingThis is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they make a very attractive presentation. Serrano chiles may also be used in this recipe. The green chiles will lose a bit of […]
Continue ReadingFresh fish filets from Mexico’s Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fish filetsgo well with a side dish of arroz blanco, Mexican-style white rice. Ingredients 4 firm-fleshed fish filets,1″ thick (grouper, sea bass, shark, etc.) 1/3 […]
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. […]
Continue ReadingThis Day of the Dead specialty dates back to pre-Hispanic times, when it was sweetened with either maguey sap or honey. It is found ready-made in Mexican mercados toward the end of October, as people begin preparations for their Muertos altars. However, it is much more fun to make it at home. We make it […]
Continue ReadingThe tiny new potatoes that are part of the spring landscape in the Cholula market are firm and perfect for salads. My favorite vegetable stand has some the size of marbles. It is unnecessary to peel new potatoes. Just a scrub will do. Ingredients: 2 pounds baby new potatoes 1 medium clove garlic, crushed 6 […]
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