Artículos en Español Articles and Mexico's regional cuisines

Mexican seafood salads: Cool food for warm weather Karen Hursh Graber

Mexican crab salad
© Karen Hursh Graber, 2014
Probably the most ubiquitous element in Mexican seafood salads is shrimp, a versatile ingredient that goes equally well with fruit, such as papaya, mango, avocado, and even jicama, which is actually a root vegetable. Shrimp can also be dressed with a variety of sauces and dressings, from tomato-based to oil and vinegar, as well as citrus dressings and herb dressings. read more

Oaxaca's Sierra Mixe: Exploring an ancient cuisine Karen Hursh Graber

Visiting some of the Mixe towns and villages — accessible only by rough, winding mountain roads, often unpaved — can seem like time travel. The Mixe name for themselves means "people who speak the mountain language," and this use of the ancient tongue, rather than Spanish, makes this particular time travel a bit more exotic. read more

Cauliflower: A Mexican market staple and vegetable of the year 2014 Karen Hursh Graber

Cauliflower with Mexican poblano cream sauce picture
© Karen Hursh Graber, 2014
Mexican recipes for cauliflower go back a long time, especially in Central Mexico. Diana Kennedy offers a recipe for cauliflower in avocado sauce from a 1911 Mexican cookbook.

And going further back, the monastery cookbook of Friar Geronimo de San Pelayo, written in Mexico City in 1780, has four different recipes for cauliflower.

Pickled cauliflower, called coliflor en escabeche, is often served as a botana with drinks. Another popular version of the vegetable has it divided into florets, dipped in a light coating of egg and flour, and fried, a very Spanish treatment...

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The humble cabbage: A Mexican cook's loyal friend Karen Hursh Graber

Cabage for sale in a Mexican market
© Karen Hursh Graber, 2014
The smallest, most remote village market will have cabbage, one of the things home cooks can always count on to be available. Other produce comes and goes, but cabbage is dependably on hand to provide an inexpensive, nourishing addition to family meals. In areas where fresh produce is limited, cabbage is a valuable source of vitamin C that might otherwise be lacking, and keeps well in places with no refrigeration... read more

Mexican pears: A seasonal favorite for holiday dishes Karen Hursh Graber

Mexican Pear Salsa
© Karen Hursh Graber, 2013
There may not be any partridges in Mexican pear trees, but their fruit is perfect for a variety of celebratory dishes, and gets put to excellent culinary use in myriad regional specialties, from main dishes to desserts and even wine.

Brought to Mexico by the Spanish missionaries, pears were grown in the mission orchards of the cooler regions. read more

Sweet and savory: Using Mexican dried fruit Karen Hursh Graber

Dried fruits have been used throughout the world for centuries and, in Mexican cooking, their use dates at least as far back as the Conquest, when Spaniards brought with them the cuisine that had been so heavily influenced by the Moors. The Arabic style of cooking was sophisticated, with layers of flavor enhanced by dried fruit, such as apricots, raisins and dates, along with nuts and spices... read more

Cooking with cerveza: Mexican beer flavors autumn dishes Karen Hursh Graber

Drunken Mexican beans: Frijoles borrachos
The phrase "Mexican beer" can bring to mind sipping an ice cold Corona on the beach, enjoying a michelada cocktail on a leafy plaza, or sharing the seasonal Noche Buena brew with friends during the winter holidays. In any case, the quality of Mexican beer is recognized and appreciated throughout the world.

And Mexico's beers can also be used in cooking, lending a depth of flavor to some of autumn's heartiest dishes, including stews and beans... read more

Mexican onions: Red, white and green Karen Hursh Graber

Yucatecan pickled red onions
© Karen Hursh Graber 2013
The white variety is the onion of choice in classic Mexican cooking. Use them in both raw and cooked salsas, and grill them with peppers when making fajitas. Also popular in Mexico is the red onion, or as it is more properly called in Spanish, cebolla morada, or purple onion. Green onions, called cebollita or cebolla cambray, are a requisite component of any Mexican parillada, or meal of grilled food, whether beef, chicken, chorizos, or a mix of meat, poultry or vegetables. read more

Yogurt: A healthy Mexican favorite Karen Hursh Graber

yogurt and avocado dip
The Lebanese population of Mexico, especially concentrated in Mexico City, Puebla and Veracruz, has given us jocoque, a type of thick yogurt from the Middle East, related to Greek yogurt. And it was in Spain that the industrialized production of yogurt was begun in Barcelona in 1919, when Isaac Carasso introduced a product called Danone, named for his son Danial. Danone, called Dannon in other countries, has long been the most popular brand of yogurt in Mexico. read more

The beautiful beet: A Mexican salad and drink favorite Karen Hursh Graber

Traditional Mexican beet salads nearly always pair the sweetness of beets with a savory ingredient, most often a mild white cheese, usually queso fresco. Some type of fruit is usually incorporated, with citrus being a common choice, either orange in the salad, lime in the dressing, or both. Pears, mangos and avocados are also typically used in beet salads. read more
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