MexConnect
Cuisine  >  Mexican Kitchen
Columns
Tags
Showing 1—25 of 807 results

Immigrant cooking in Mexico: The Mennonite kitchens of Chihuahua Karen Hursh Graber

In recent years, immigration has become a topic of intense focus, not only in the United States and Mexico, but worldwide. Although generally seen as a political question, there is no doubt that the mo... read more

The chiles of summer: Pick a peck of poblanos Karen Hursh Graber

Poblano chile peppers
Characterized by the thick skin which makes them ideal for stuffing, poblanos were being used in the cuisine of Puebla when the Spaniards arrived in the 16th century. Puebla nuns of the Colonial era created famous chiles en nogada, considered Mexico's national dish. Poblanos go particularly well in a variety of cream sauces for meat, chicken and pasta. See the recipes at the end of the article... read more

Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad Karen Hursh Graber

In Mexico, the Christmas season is a month-long fiesta, starting with the feast of the Virgin of Guadalupe on December 12th, and continuing through the posadas, Noche Buena and Navidad, right up to the Three Kings Day on January 6th.

During this celebratory month, preparing seasonal dishes is an important part of the festivities, with each occasion having its own specialties. These can be easily adapted to holiday menus everywhere, and a Mexican culinary theme is fun, festive, and versatile. read more

Autumn in Mexico: Iconic ingredients for Fall Holidays Karen Hursh Graber

Pollo con Manzanas
Karen Hursh Graber 2015
In recent years, “seasonal” has become a culinary buzzword, something seemingly new and novel in the U.S., where just about anything is available at any time, no matter its origin or how far it must be shipped. In contrast, Mexican cooks have traditionally relied on local availability to determine what to buy and serve. Although the rise of supermarkets and chain groceries has brought an increasing number of products that have traveled great distances, Mexicans do continue to base many meals on what has customarily been prepared and served at certain times of the year. And autumn, with its many important celebrations, is one of those times. The end of the rainy season brings the gathering of summer’s bounty, and the fall harvest yields many of the country’s characteristic ingredients. read more

Mexican spring produce: fresh ideas for warm weather dining Karen Hursh Graber

Agua de Melon
The change of seasons in Mexico brings a shift in the kinds of produce available in the markets. The young greens, stone fruit, and baby new vegetables that appear in mercados in springtime are ideal ingredients for lighter fare in warmer weather. For unlike its north-of-the-border neighbors, Mexico experiences its hottest time of the year in spring, rather than summer. The time between Easter and the start of the rainy season, which brings cooling relief, finds those who can manage vacations headed for the beach, and others seeking shade in parks. Both settings call for picnic food, the kind of portable meal sometimes called itacate, after the bundled mid-day meal that workers used to bring to the fields. read more

Pineapple and strawberry water: Agua de piña y fresa Karen Hursh Graber

    This is as attractive as it is delicious. Be sure to disinfect strawberries no matter where you buy them. Ingredients:   1 whole, small pineapple, peeled, cored and cut into chunks ... read more

Baby new potato salad with roasted poblanos: Ensalada de papas con poblanos: Karen Hursh Graber

    The 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 ... read more

Spinach empanadas: Empanadas de espinacas Karen Hursh Graber

    With no meat or dairy, these empanadas will keep for a day at the beach or park, or just lunch in the yard or on the patio. For the dough: 2 cups all purpose flour ¾ cup masa ha... read more

For graduation celebrations: Mexican summer buffets Karen Hursh Graber

Besides the seemingly endless string of fiestas, weddings, baptisms and saints' days throughout the year, the warm months bring graduations galore. Everything from a kindergarten commencement to the completion of a PhD is celebrated exuberantly in Mexico. And the season's balmy weather invites merrymakers to move outside. Even the start of the rainy season does not deter al fresco festivities. read more

Mexican winter produce: making comfort food healthy Karen Hursh Graber

The winter season brings with it a culinary conundrum. Part of you craves the comfort foods, mostly creamy and carby, that the cold weather seems to inspire. Some of this is induced by childhood memories of Mom baking bread and cooking hearty stews as chill winds blew outside. Another part of you is facing the expanded waistline and added pounds that arrived as unwanted holiday gifts. This is the adult part, the one who dreads being mistaken for a beach ball on that vacation at Playa del Carmen. read more

Citrus vinaigrette: Vinagreta de citricos Karen Hursh Graber

    Use this as a marinade for chicken or fish, or a dressing for green salads, especially those with oranges or grapefruit. Ingredients: 1 tablespoon each of:     Apple cider vinegar  ... read more

Calabaza con Rajas: Pumpkin with Roasted Poblano Chiles Karen Hursh Graber

Nothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry. read more

Pastel de Chocolate y Nueces: Mexican Chocolate Nut Cake Karen Hursh Graber

Ingredients:   1 ½ cups flour ¾ cup sugar ½ cup unsweetened cocoa powder 1 teaspoon baking soda 1 ½ teaspoons cinnamon ¼ teaspoon ancho chile powder (optional) ... read more

Grow Your Own Salsa: A Mexican Windowsill Garden and More Karen Hursh Graber

Grow Your Own Salsa: A Mexican Windowsill Garden. These are very basic guidelines, and some tips for growing salsa ingredients as well as various uses for that wonderful Salsa Fresca.. read more

Salsa Fresca: Basic Fresh Salsa Karen Hursh Graber

Recipe for basic fresh Salsa and various applications. read more

Artichoke season: a Mexican Springtime treat Karen Hursh Graber

Mexican chorizo and rice-stuffed artichokes 
© Karen Hursh Graber, 2015
Artichoke season has arrived in Central Mexico, the time of year known locally as the temporada de calor, or hot season. By the standards of most other places, it really would not be called "hot," but at 7000 or so feet, it doesn't usually get much hotter.

And the arrival of this Spring weather means artichoke season, when our friend Tim, a French-trained chef and a professor at a Puebla university, makes the eagerly anticipated drive to what we call the "artichoke farm," where the odd-looking thistles are waiting to be picked... read more

Chicken and artichoke heart tostadas: Tostadas de pollo y corazon de alcachofa Karen Hursh Graber

Tostadas are one of our pantry staples, and so are marinated artichoke hearts. Vegetarians can leave out the chicken and substitute firm tofu. Canned and bottled artichoke hearts are found in most la... read more

Artichoke, poblano chile and onion gratin: Alcachofas gratinadas con chile poblano y cebolla Karen Hursh Graber

Fresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2... read more

Mexican chorizo and rice-stuffed artichokes: Alcachofas rellenas de chorizo y arroz Karen Hursh Graber

Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on ... read more

Using pistachios in Mexican cooking Karen Hursh Graber

pistachio crusted chicken breast sandwich
© Karen Hursh Graber, 2015

Northern Mexican climate of Chihuahua is ideal for pistachio trees, which require only half as much water as the more common pecan trees and can survive drought conditions.

I knew that a dry climate can indeed support pistachio trees because a friend in Oaxaca bought one as a sapling some years back and it has flourished in the semi-arid Oaxacan climate and borne fruit....

read more

Mexican pear and candied pistachio salad: Ensalada de pera y pistache garapiñada Karen Hursh Graber

Use 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... read more

Mexican pistachio cilantro pesto: Pesto de pistache y cilantro Karen Hursh Graber

Serve this Mexican pistachio cilantro pesto over pasta, or spread it on a pounded thin chicken breast filet and roll up to form a spiral before sautéing. Or place a dollop of it on crackers with goat ... read more

Mexican pistachio crusted chicken breast: Pechuga de Pollo con costra de pistache Karen Hursh Graber

A very light coating of olive oil is just enough to adhere the pistachiocrust mixture to the chicken without using egg. This contemporary Mexican recipe is also a nice preparation for fish filets. Baki... read more

Crumbly Mexican pistachio cookies: Polvorones de pistache Karen Hursh Graber

This is a tasty take on the classic polvorones, or Mexican wedding cookies. Try adding one half cup of dried cherries or cranberries to the crumbly pistachio cooky dough. Ingredients 1 ¼ cups ... read more

The carrot: A year-round Mexican resource Karen Hursh Graber

Mexican carrot soup
© Karen Hursh Graber, 2015
I hadn't given much thought to carrots in Mexican cooking until doing a recent search for carrot cake recipes, when it dawned on me that carrots are found in just about every kind of dish in Mexico, from salads to desserts. They are a reliable standby, sold in even the smallest markets.

The carrot is a basic ingredient of countless caldos (soups and broths) and stews. It is part of the flavor base of most chicken and beef stocks, and a flavoring in itself. It is especially appreciated in such Mexican classics as... read more
Showing 1—25 of 807 results
All Tags