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More Cuisine Of Puebla, Cradle Of Corn

Karen Hursh Graber

Some of the following recipes are for dishes described in "The Cuisine of Puebla, Cradle of Corn" . I've recently returned from a trip north, where I scouted several supermarkets to check on the availability of ingredients. I was amazed at how many more Mexican herbs, spices and produce are available than there were just a year ago. At one time you couldn't find much more than canned salsas; now there are whole aisles devoted to Mexican cooking, and lots of fresh and dried chiles in the produce department, as well as fresh herbs such as epazote and cilantro.

None of the recipes require exotic ingredients; all are from friends here in Puebla and their families, as well as food stall and restaurant cooks and "market ladies." I've prepared all of them at home, and if you like cooking (or just reading about food) these authentic Poblano recipes will give your taste buds something to sing about.

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Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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