Tomatillos have a high pectin content, so this recipe makes a nice, thick jam, with the tangy flavor of citrus rind. Mexican tomatillo jam is especially good with grilled chicken. Ingredients 1 pound tomatillos (tomate verde or tomate de milpa) husked, washed and chopped 1 ½ cups sugar 1 cup water ¼ cup lime juice zest of […]
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This guacamole recipe is super simple and fresh. Beware — it’s also addictive. The best part about guacamole is experimenting and making it uniquely yours. Here is our version, but you can add more or less of each ingredient to satisfy your personal palate. Ingredients 4 avocados 1 clove of garlic, minced or ½ teaspoon […]
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GastroNomad in Mexico © Daniel Wheeler, 2009
Continue ReadingGastroNomad in Mexico One of young Mexico’s favorite drinks, the michelada makes sense in all ways. Let’s face it — you think of the ingredients and you know Mexico’s got it right. A fresh and clear Mexican lager is always a must in this classic beverage. Mix it up with some lime juice and rough sea salt […]
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GastroNomad in Mexico
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Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens makes these tastier and healthier. There is so much chard (acelgas) in Mexico’s markets that it’s the obvious choice, but any greens, including kale and collard, are good. Ingredients 4 tablespoons vegetable oil or mild olive oil ½ cup […]
Continue ReadingI first met Juana Perez when she came to work in our house in Cholula. Born and raised in the surrounding countryside, Juana was a fount of local folklore, insight and wisdom. She was never happier than when called upon to give a lesson or two in the kitchen. I would let her take over […]
Continue ReadingNo matter where in the world I am, I can close my eyes and conjure up the aroma of mild green onions emanating from the trucks that pass through Cholula every night on their way to the huge distribution markets. We always wonder where these onions will end up. Essential to any grilled meal in […]
Continue ReadingPopular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making them a good choice for a vegetarian meal. Ingredients: For the sauce: 6 poblano chiles, roasted, seeded and peeled 3 tomatoes, […]
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GastroNomad in Mexico Published or Updated 2009 by Daniel Wheeler © 2009
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