If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredients 1 ½ cups rice 4 large, fresh poblano chiles, roasted, seeded and peeled 2 lettuce leaves 2 sprigs fresh parsley 2 sprigs fresh cilantro […]
Continue ReadingWhen we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plenty of room for the food vendors to set up their ingredients and comales. Students are usually on limited budgets and know how […]
Continue ReadingThis recipe, adapted from Diana Kennedy’s The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brown lentils, rinsed 6 cups water ½ pound nopal cactus paddles, cleaned and diced salt to taste 1 large green onion, quartered ½ pound tomatoes, chopped 2 cloves garlic, chopped 2 tablespoons […]
Continue ReadingThis can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups grated Chihuahua or gruyere cheese ¼ cup chopped scallions or green onions salt and pepper to taste ½ cup […]
Continue ReadingBoth white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions to sandwiches. Blanching them for a few seconds first takes some of the sharpness out of the onions, making them good for people who like raw […]
Continue ReadingThis spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legumes and do not require soaking in advance. Ingredients 1 pound lentils 8 cups water 10 large cloves garlic, peeled and chopped 2 medium white onion, peeled […]
Continue ReadingIngredients 1 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts Sift together the flour, baking powder and baking soda. Cream the butter with the sugar until smooth and fluffy then add the eggs […]
Continue Reading“Dobladas” means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite all-purpose enchilada sauce. This recipe makes a large batch, enough for three dozen enchiladas, and freezes well. The round, deep reddish brown […]
Continue ReadingThis typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce is obtained by roasting the ingredients on a dry comal or skillet before blending them. Ingredients: 1 pound roma […]
Continue ReadingThe ubiquitous fish taco of Baja California is often served with a smooth, loose avocado sauce and shredded cabbage. Many come with a cabbage slaw containing mayonnaise, which I find to have too creamy a texture when paired with the already-creamy avocado sauce. This version of Baja style cabbage slaw is brighter, crisper, and adds a few […]
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