This recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avoid the chiles becoming soggy. Ingredients: 6 large ancho chiles 3 sprigs fresh marjoram 3 sprigs fresh thyme 3 […]
Continue ReadingIn the following recipe, crepes are rolled around a squash blossom filling, bathed in a poblano chile cream sauce, and baked. All three elements – crepes, sauce and filling – can be made ahead and assembled just before baking. A perfect example of pre-Hispanic ingredients combined with nouvelle Mexican cooking techniques, these crepes could be […]
Continue ReadingIn this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used to grind the corn in southern Puebla, where chiltamales originated, a blender or food processor makes this dish an easy one. Ingredients: 4 cups corn […]
Continue ReadingThis was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. Naturally, we used the delicious requesón that we bought that morning at the Etla market, but farmer cheese […]
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 ReadingThis is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli. Ingredients For […]
Continue ReadingThis beef stew, the main course of our cooking class’s feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students in charge of this dish prepared, is essential. Ingredients for beef stock 1 lb. beef ribs 2 lb. boneless stewing beef […]
Continue ReadingMexican Kitchen This salad has typical Mexican vegetables — calabacita (zucchini), chayote, corn and tomatoes — but the dressing could be used on any vegetable salad, such as a broccoli or bean salad, or a cobb-style salad. I prefer to lightly steam the calabacita and chayote so that they are crisp-tender, though many people leave […]
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