Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute crookneck squash. Quintoniles are an edible green, similar in taste to lamb’s quarters or baby spinach, which can be used. Roasting the vegetables and toasting the greens […]
Continue ReadingIngredientes: 300 gr. de papas 200 gr. de zanahorias 200 gr. de chícharos de lata 1 taza de crema 1 taza de mayonesa 1 varita de apio grande picada 1/4 de taza de pimiento morrón de lata, picado 6 aceitunas enteras (de preferencia sin hueso) para adornar 4 cucharaditas de mostaza 3 cucharadas de jugo […]
Continue ReadingServes 6 Ingredients: 11 oz. potatoes 7 oz. carrots 7 oz. canned peas 1 cup cream 1 cup mayonnaise 1 stalk celery, chopped 1/4 cup canned pimento, chopped 1 tsp. mustard 3 Tbsp. jalapeño juice Salt to taste Water Garnish 6 olives Preparation: Wash, peel and cut the carrots and potatoes into small dice, place […]
Continue ReadingIngredientes: 2 tazas de frijoles cocidos 1/3 taza de agua o del caldo en que se cocieron los frijoles 1/4 taza de aceite 8 tortillas de maíz 3/4 taza de queso fresco o manchego 3 cucharadas de cebolla picada 1 ó 2 chiles de árbol tatemados directamente en el fuego (opcional) 1/2 taza de crema […]
Continue ReadingIngredientes: 6 calabacitas tiernas lavadas 6 tiras de tocino ahumado 2 cucharaditas de mantequilla 1-1/2 tazas de queso chihuahua, manchego, o gouda rallado 1 taza de crema 1 cucharadita de aceite 3 cucharaditas de harina sal y pimienta al gusto 1 cucharadita de ajo en polvo Preparación: Se pica en cuadritos el tocino y se […]
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Originally from the tropical coastal state of Tabasco, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Try adding a tablespoon of sherry for a delicious, unusual twist. Ingredients: 2 tablespoons butter ½ medium onion, chopped fine 2 serrano […]
Continue ReadingThis recipe is adapted from one taught at Susana Trilling’s Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room temperature. In either case, crumbled queso fresco makes a nice topping. Ingredients 1 ½ pounds chayote (about 3 medium) peeled and cut […]
Continue ReadingUse the best quality goat cheese you can find, and a tart, green apple. “Manzana granny smith” is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here in Puebla we get some locally grown ones at roadside stands and the outdoor markets. 1 quart good […]
Continue ReadingChoose the very smallest white or red potatoes you can find. Sometimes in Cholula, I find potatoes as small as marbles. This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella D’Angeli and Giorgio D’Angeli. Ingredients 1 ½ pounds baby new potatoes, as small as possible 2 tablespoons olive oil 4 garlic cloves, minced […]
Continue ReadingThis is another Yucatecan favorite that makes use of leftovers from the day before. Chayas fritas from the afternoon meal are repurposed for breakfast the next day in this quick yet nourishing dish. Scramble the quantity of eggs desired, adding chayas fritas just as the eggs are beginning to set. Season with sea salt and freshly ground black pepper […]
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