Red rice is a popular side dish with beef, pork and chicken, while seafood is usually accompanied by white rice. However, there is no hard and fast rule. The secret to the color and flavor of Mexican arroz rojo is toasting the rice in hot oil until it is golden. Ingredients 1/4 cup oil 1 1/2 cups […]
Continue ReadingPilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuce 80 grams (about 3 ounces) chile pasilla toasted (see note, below) 80 grams (about 3 ounces) of julienned tortilla strips, fried in oil 8 pieces of Oaxaca cheese 8 cherry tomatoes […]
Continue ReadingJalapeño adds some zip to this healthy Mexican carrot salad. I like to serve it with enchiladas in green sauce, such as enchiladas suizas, where it is a refreshing counterpoint to the richness of the dish, and makes an attractive color contrast. Ingredients 1 pound carrots, washed, peeled and grated 1 fresh jalapeño chile, stemmed, seeded and […]
Continue ReadingWhen using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils 1 ½ tablespoon red wine vinegar salt and pepper to taste ¼ cup olive oil ¼ cup chopped scallions 3 tablespoons cilantro ½ teaspoon […]
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The rich, yellow-green pulp of the avocado, nowadays most frequently associated with the ubiquitous Mexican dish known as guacamole, was once an appetizing mouthful for the mastodons that roamed the American continent, spreading the seeds of the fruit they swallowed whole. Thus the avocado tree, a native of the Tehuacan Valley of Southern Mexico, whose seeds have […]
Continue ReadingThis is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they make a very attractive presentation. Serrano chiles may also be used in this recipe. The green chiles will lose a bit of […]
Continue ReadingThis dish uses the famous quesillo – Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour tortillas, or as a late supper or light lunch with a salad. Ingredients: 2 tablespoons vegetable oil 1 large white onion, cut into thin […]
Continue ReadingThe tiny new potatoes that are part of the spring landscape in the Cholula market are firm and perfect for salads. My favorite vegetable stand has some the size of marbles. It is unnecessary to peel new potatoes. Just a scrub will do. Ingredients: 2 pounds baby new potatoes 1 medium clove garlic, crushed 6 […]
Continue ReadingThe mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo. This recipe, from San Luis Potosí, is a quick, easy and flavorful vegetarian dish. Ingredients: 2 pounds nopal paddles, cleaned and diced 1 pound tomatillos, husked and roasted on a dry griddle or comal 1/2 medium […]
Continue ReadingThis Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup avocado pulp 1 teaspoon grated lime zest 1/2 cup lime fresh lime juice 1unflavored gelatin (1/4 ounce or 7 grams) 1can sweetened condensed […]
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