This is a basic recipe, to which may be added squash blossoms, cooked fava beans or shredded chicken. Some suggested mushrooms to use in the broth are coral mushrooms (rumeria rubripermanens), field mushrooms (agaricus campestrus) and ceps (boletus edulis.) Using chipotle chiles will give the broth a smokey flavor; using serranos will provide a fresh, […]
Continue ReadingChile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or light supper. Ingredients: 2 C. cooked beans 1/3 C. bean broth or water 1/4 C. oil 8 corn tortillas […]
Continue ReadingCodillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most common plants found in Central Mexico. Because of their versatility and high nutritional value, they are used in a variety of dishes. Purslane, […]
Continue ReadingTomato-based noodle soup is one of the most common of all meal starters. This version goes a step beyond, incorporating Swiss chard for an added dimension of taste, texture and nutrition. Ingredients: 1 quart good chicken stock 2 roma tomatoes, roasted and peeled 1/2 white onion, peeled and chopped 2 cloves garlic, peeled 2 tablespoons […]
Continue ReadingA chunky sauce like this is best served with a shorter pasta shape, such as penne, shells, or rigatoni, which will “hold” the sauce, rather than spaghetti, from which the ingredients will slide to the bottom of the plate. Like all of the following recipes, this one can easily be doubled, tripled, etc., using the […]
Continue ReadingMany years ago, before I began traveling around Mexico working with regional chefs and cooking teachers, I was a newly arrived greenhorn, both fascinated and confused by the country’s markets and their contents. One of the first sources of enlightenment for me on this subject was the writing of Vicki Cowal, who produced informative pieces […]
Continue ReadingThe elements of chorizo, potatoes and onions, a classic Mexican dish for any meal at all, come together in this recipe, which makes a nice, simple dinner. All that’s needed to accompany it is a salad. A nopal salad is especially good with this Mexican chorizo and potatoes dish. Ingredients 4 medium red or white […]
Continue ReadingI like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked. Ingredients ½ cup raw quinoa 2 tablespoons olive oil 1 ½ cups chopped onion 1 large clove garlic, minced 1 cup diced potato 1 cup chopped […]
Continue ReadingThese mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas with a tangy tomato topping. Leaving the charred, roasted skin on the tomatoes is characteristic of Central Mexican cooking, and adds a […]
Continue ReadingHere’s a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avocados, pitted, peeled and mashed Pinch salt 2 tablespoons fresh lime juice Heat the water and sugar in a saucepan, stirring until the mixture has boiled […]
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