Somewhat 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 ReadingThe mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo. This recipe, from San Luis Potosí, is a quick, easy and flavorful vegetarian dish. Ingredients: 2 pounds nopal paddles, cleaned and diced 1 pound tomatillos, husked and roasted on a dry griddle or comal 1/2 medium […]
Continue ReadingThis Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup avocado pulp 1 teaspoon grated lime zest 1/2 cup lime fresh lime juice 1unflavored gelatin (1/4 ounce or 7 grams) 1can sweetened condensed […]
Continue ReadingThis is a good dish for company brunch because the filling can be prepared in advance and the whole thing put together at the last minute. The following filling makes enough for four two-egg omelets. Serve with hot corn tortillas and a selection of salsas. Ingredients: 2 tablespoons butter 1/2 medium white onion, peeled and […]
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Foreigners in Mexico often complain about the quality of the potatoes. They are accused of everything from being unbakeable (too hard) or gummy (too soft). These are not baking potatoes, but in a number of Mexican recipes they do work quite well. When I first arrived in Mexico over 20 years ago, I heard a […]
Continue ReadingOriginally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been “mexicanized” by the addition of ingredients such as tomato, avocado and cilantro. It is important to use only the freshest fish, from unpolluted waters, to make ceviche. Since […]
Continue ReadingFrom early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish – chicken, vegetables and enchilada sauce – which had been pre-cooked at home, then heat them in hot oil […]
Continue ReadingEvery region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten Friday, pambazos are still enjoyed, with many vendors substituting quesillo- string cheese- for the chicken. The savory sauce that […]
Continue ReadingSometimes translated to English as “corn smut,” huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, however, were first served in the 1950’s by chef Jaime Saldívar. This version uses a poblano chile sauce, and the filling itself is also good with the addition […]
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Step aside, kale. We’ve had you in everything from soup to lollypops, but it’s a New Year and there is a new title holder for Vegetable of the Year. According to Christine Couvelier, a culinary trendologist (yes, that’s the job title, not a word I made up, although somebody surely did) at Metro News, this […]
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