Part 1 presented information on fresh chiles, capsicum anuum, New World natives that have become essential components in many of the world’s cuisines. One of their most intriguing aspects is the success with which they may be preserved by drying, nearly always changing the flavor of the original fresh chile. This change in flavor can range […]
Continue ReadingThere are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, white and green colors of the Mexican flag. An invention of the colonial Poblana nuns, chiles en nogada can be difficult but don’t […]
Continue ReadingPuebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa’s mole verde. Although I have prepared several meatless pipians and red moles for my vegetarian children, I always make a batch with poultry or meat for the rest of us. Although most people prefer mole with chicken […]
Continue ReadingIn Mexico, there are different varieties of rice availabe. The most commonly used in Jalisco is the long grain white rice. In other parts of the country, the short grain white rice is used. You can also buy “broken” rice and brown rice, but these are not so commonly used. Either the long grain or […]
Continue ReadingLiterally meaning “tablecloth stainers”, because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that is used varies from season to season and family to family, but plantains and pineapples are always included. Ingredients For the chicken: 2 chickens, cut into […]
Continue ReadingThis can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups grated Chihuahua or gruyere cheese ¼ cup chopped scallions or green onions salt and pepper to taste ½ cup […]
Continue ReadingThe chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve it. Fresh nopales are abundant in the Bajío and are used to “extend” soups, stews, and taco fillings. Ingredients For the […]
Continue ReadingThere are many versions of salpicón, which varies from region to region and can contain meat, fish or seafood, but the beef version seems to be the most common. This is a great buffet dish because it can be made in advance and is served cold. Ingredients: For the salad 2 cups shredded, boiled flank steak or […]
Continue ReadingDark beer and dried red chiles make this Mexican beef stew a hearty cool weather dish. Add vegetables such as potatoes, chayote and quartered ears of corn to make the guisado de res a one-dish meal. Ingredients 3 ancho chiles, stemmed, seeded and soaked in hot water until soft 4 guajillo chiles, stemmed, seeded and soaked in […]
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Having family members spread out across the globe, we are fairly frequent travelers, with chances to try the cuisines of different countries and their regions. And inevitably, when presented with a new ingredient or use for a familiar one, I ask myself, “How is this used in Mexican cooking?” or even “Is this used in Mexican […]
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