Serves 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: 1/4 taza de aceite 1 1/2 tazas de arroz blanco 1/2 cebolla mediana, picada 2 – 3 jitomates chicos 2 dientes de ajo 3 1/4 taza de agua o caldo de pollo 1 taza de verdura congelada (chícharos, zanahorias, elotes o una combinación de estos (opcional) Sal al gusto Procedimiento: Limpia el arroz, […]
Continue ReadingThis thick soup is almost a stew, and makes a very satisfying vegetarian meal. It contains the orange sweet potato, grown in abundance in Querétaro, which the Center for Science in the Public Interest has named the most nutritious vegetable. If you don’t care for chile, don’t let that stop you from enjoying this soup, […]
Continue ReadingUse whatever dark salad greens are available in your local market for this pear and candied pistachio salad. Mixed baby greens are ideal, but no iceberg lettuce here, please. The nuts can be made ahead and stored in an airtight container. The honey chipotle vinaigrette dressing can also be made ahead and stored in the […]
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 salsa retains the fresh, green taste of tomatillos that have not been boiled. It can be made ahead, except for the avocado, which should be added right before serving. Just about everyone who tastes this, served as a dip with totopos (corn chips), asks for the recipe. Ingredients: 12 tomatillos, husks peeled 1 small white onion, […]
Continue ReadingWho doesn’t like chiles rellenos? They don’t have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey without their meat fix, sauté some Mexican chorizo, drain well, and add it with the other filling ingredients for stuffed poblano chiles with […]
Continue Reading
This can be used as a glaze or a barbeque sauce. Try serving it spooned over cream cheese as a dip or spread for crackers, or with small meatballs for hors d’oeuvres. It can be strained for use as a glaze, but for a dip with cream cheese it is better with some texture. Ingredients […]
Continue ReadingThe preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie. For the caramel: Place ¾ cup of sugar in a small saucepan over medium heat, stirring with a wooden spoon, until it has melted and turned deep, golden brown. […]
Continue ReadingThis Mexican pasta salad with jalapeño vinaigrette is a great side dish to serve with grilled meat, chicken or fish. It’s quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead of time, don’t add the avocado until you […]
Continue Reading