The chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easily serve as a main course. Ingredients: ¼ cup corn oil or lard 1 onion, peeled and chopped 2 tomatoes, […]
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Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on hand, or to swap out the rice for cooked quinoa. Ingredients: 4 large artichokes, cleaned, steamed, and chokes removed, stems trimmed 2 […]
Continue ReadingI first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in their raw state in the market. It made for a dramatically colorful presentation, although it is just as good […]
Continue ReadingYucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it blends with garlic and oranges. Ingredients 6 medium size yuccas 2 tablespoons corn oil 4 cloves garlic, peeled […]
Continue ReadingThis recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it really hot, try using habanero chile. White balsamic vinegar is not always easy to find in Mexico, but apple cider vinegar, found in any […]
Continue ReadingPumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combination of color and flavor. Ingredients: One recipe Basic White Pozole 4 poblano chiles, seeds and stems removed 8 large Swiss chard leaves, roughly chopped 8 large romaine […]
Continue ReadingThis versatile Mexican ancho chile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange juice, since juice made from concentrates is too sweet to use in salsa. Ingredients 4 ancho chiles, washed, dried, […]
Continue ReadingAlthough carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this dish, only to discover that the same kind of pumpkins had just shown up in our local markets. Winter squash such as butternut […]
Continue ReadingThis is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetarian main dishes that can be prepared with amaranth. Ingredients 2 lbs. potaoes, boiled 1/4 lb. manchego, chihuahua or […]
Continue ReadingThis recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version. Ingredients Pulp of 3 medium avocados ¾ tablespoon fresh lime juice 1 ¼ cups whole milk ½ cup sugar 1 cup heavy cream (in Mexico, use Crema […]
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