These are sweet potato fries without the grease, with a taste reminiscent of Thanksgiving candied yams. In Mexico, sweet potatoes, or camotes, come in white, purple and orange. The orange-fleshed variety, also known in the U.S. as yam, is best for this dish. Ingredients 3 large sweet potatoes, peeled and cut into strips as for French fries […]
Continue ReadingGreen salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas are nice with the baby greens. I was recently taught by a chef friend to season the greens with salt and pepper […]
Continue ReadingRecipe submitted by : Bruce McKay Serving Size: 1 Categories: Mexican, Side Dish, Vegetable For each chile relleno prepared: 1 large egg, separated 1/8 tsp. cream of tartar pinch salt 1 tsp. flour 1 Tbsp. water 1/2 Tbsp. butter 1 whole green chile (canned, roasted, peeled, seeded Anaheim chiles aka ortega chiles) 1 monterey jack […]
Continue ReadingIngredients: 1 large cauliflower 1/4 cup lime juice 2 tbsp. white vinegar 1/4 tsp. red chili flakes 1/2 tsp. minced garlic 1/2 tsp. ground cummin 1/2 tsp salt 2 tbsp. dried or fresh cilantro (I think fresh is better) How to Prepare: Break the cauliflower into small pieces and blanch in boiling water for 3 […]
Continue ReadingMy husband calls this “Mexican beef stroganoff.” It uses the technique of “sweating” the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you’d like the dish spicier, red jalapeño strips could be used instead. Ingredients 1 tablespoon butter 1 tablespoon corn oil 1 pound […]
Continue ReadingOyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refrigerated, adding the crema after the sauce and chicken are heated through. Ingredients: 6 boneless chicken breast halves, with skin salt and pepper 2 tablespoons olive […]
Continue ReadingIngredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed and cut them into cubes. Peel and cube one medium sized jicaima. Peel, seed and cube two medium sized cucumbers. Mix the oranges, jicama and cucumbers together, add the juice […]
Continue ReadingIngredients: 1 kilo (2.2 lbs.) of cactus (nopal) paddles 1 onion – halved 4 C. water 2 Tbsp. salt 2 large tomatoes – chopped 1 large onion – chopped 4 green chiles – chopped How to Prepare: If the nopales you buy do not already have the thorns removed, do so carefully. I recommend using […]
Continue ReadingLeafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which is found in huge bunches in the market year round. Here it is combined with polenta and requesón, a fresh, mild, white Mexican cheese similar […]
Continue ReadingThis Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spinach crepes. Try using a mixture of red and green poblanos for a more piquant flavor and a very […]
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