A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improving as the flavors come together. Although the initial cooking of the beans can be done in a pressure cooker, a slow-cooking pot, such as a clay casserole, […]
Continue ReadingCooks in Sonora often cut the beef for this guisado into strips, so that it can be rolled into burritos once cooked. This way, the recipe yields a vegetable stew plus beef burritos. In Mexico, ground ancho chile is sold in most large mercados. North of the border, it is sold bottled by McCormick. Ingredients 1 pound flank steak, […]
Continue ReadingThese were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people’s sandals that they resemble. Ingredients: 6 large nopal cactus paddles, cleaned 1/4 medium white onion 1 large garlic clove, peeled […]
Continue ReadingAlthough classified under “soups,” Chambarete español is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also meat-based and loaded with vegetables such as garbanzos, cabbage and carrots. What makes this version typically Mexican is the addition of xoconostles, the sour nopal cactus fruit. Nopales […]
Continue ReadingAlso known as arroz negro, or “black rice”, this is one of the easiest ways to start cooking with huitlacoche. It is prepared like the traditional Mexican red rice, which needs to be soaked in hot water, rinsed of its starch in a colander until the water runs clear, and left to dry before cooking. […]
Continue ReadingAgua de betabel is the drink seen on the altar of Nuestra Señora de Dolores, the sorrowful mother, on the Friday before Semana Santa. I have yet to find out why beets were chosen for this particular occasion, but the Mexican beet drink is quite refreshing, especially during the hot season, when Semana Santa occurs. I have cut […]
Continue ReadingEnchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico’s many Lebanese immigrants. A mixture of regular buttermilk (which is much thinner than jocoque) and Mexican crema, crême fraiche or sour cream makes a good substitute. Ingredients For the green salsa: 1 pound tomatillos, husked 1 medium white onion, coarsely […]
Continue ReadingThe market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to “take-out.” The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many […]
Continue ReadingAlthough most commonly made with raw fish, ceviche, which originated in Peru and arrived via the Pacific coast of Mexico, is delicious prepared with smoked fish, and probably a bit more reassuring for those that have doubts about raw fish. Ingredients: 1 pound smoked fish, such as mullet, sable or tuna, boned and shredded 1 […]
Continue ReadingThis is a great hot weather choice, since it calls for no cooking at all. Serve it with bolillos or crusty French bread. ½ cup water, or more as necessary 1 ½ pounds ripe tomatoes, chopped ¾ pound fresh tomatillos (called tomate verde in Mexico) husked and chopped ½ cup finely chopped white onion 1-2 fresh serrano chiles, […]
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