Zacatecas cowboy stew: Puchero vaquero de Zacatecas
This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest...
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The world's most versatile stew: Puchero
In the month of January, cold winds from the north blow down across the altiplano of central Mexico, and those of us lucky enough to get away for a few weeks or so gravitate toward Mexico's beaches or ...
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Big Mama Salad
How to Prepare:
Making this salad is as easy as sin and twice the fun.
1/2 head of finely chopped green or purple cabbage (I use a coarse blade and chop mine in the Cuisinart)
1 grated m...
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The bird is the word: Pavo, guajolote, totole - Part Two
(Read Part 1)
Last month's column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and ...
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The bird is the word: Pavo, guajolote, totole
First of a Two-Part Holiday Turkey Feature
Once again, the time to talk turkey has arrived, and in Mexico this can inspire quite a bit of talk indeed. Over thirty words for the bird have been used...
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Chihuahua-style roast turkey: Pavo al horno estilo Chihuahua
Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh...
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Grilled turkey breast: Pechuga de pavo a las brasas
Chihuahua's capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, o...
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Yucatecan-Style Beans: Frijoles Estilo Yucateco
Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee...
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Bean-smothered tortillas: Enfrijoladas
Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to...
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Veracruz-style black beans: Frijoles negros a la veracruzana
The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. The method of preparation is typical of the eastern coastal area of the country.
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Mexican cowboy beans: Frijoles charros
A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi...
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Fabulous frijoles: Mexico's versatile legumes
When asked by the New York Times magazine to write about the most important contribution of the past millennium, Italian author Umberto Eco chose the humble bean. In How the Bean Saved Western Civiliza...
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Adobo: a Mexican seasoning sauce for shrimp, chicken, rabbit or meat
Adobo is a traditional seasoning sauce and arinade based on the chile ancho. This recipe was given to me by Estela Salas Silva. Having learned the culinary arts from her grandmother, Chef Doña Eulogia...
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Beef roullades in green mole: Bistec relleno con mole verde
Ingredients:
For the beef roullades:
thinly sliced beef
raw bacon and ham, sliced into strips
raw potato, cut french fry style
string beans cut into 1" pieces
...
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Traditional Mexican cooking school in Tlaxcala: An interview with recipes
September is back-to-school time, so what more fitting topic for this month's Mexico Kitchen column than a Mexican cooking school? One of the questions most frequently asked by readers concerns the ava...
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Mexico's wild mushrooms, gifts of the rainy season: Huitlacoche
Rain brings a more astounding variety than ever to the bounty in the markets. Corn and fresh chiles are stacked high, along with a number of herbs, both familiar and less well-known. Among the tastiest of the season's offerings are the wild mushrooms, some of which are known as setas.
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Watermelon water: Agua de sandia
Succulent watermelon tempts shoppers in a Mexican tianguis, or traveling street market.
A favorite with kids, this drink is similiar in preparation to the one made with cantaloupe. However, because ...
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Mexico's delicious fresh fruit drinks: Aguas frescas
The beverages known in Mexico as aguas frescas are an inspired compliment to the rich melding of chiles, herbs and spices found in Mexican food. They act to counter-balance strong flavors and are always light, never cloying. Aguas frescas function somewhat like sorbets, in that they refresh the palate.
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Pasta salad with jalapeno vinaigrette: Coditos con salsa
This 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...
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A culinary guide to Mexican herbs: Las hierbas de cocina, Part Two
Last month's column contained a list of Mexican culinary herbs - some as well-known as cilantro, and others a bit more esoteric - and their uses. This month's column contains recipes usin...
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From New Spain to nouvelle cuisine: Pasta mexicana
As anyone who has ever eaten a comida corrida - the "daily special" at restaurants in Mexico - knows, the course called sopa seca will either be a plate of rice or some shape of pasta wit...
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A culinary guide to Mexican herbs: Las hierbas de cocina
Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people...
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Mexican seafood: Pescados y mariscos
During the winter months, Mexico's varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfi...
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Sweet treats from Mexico: Los dulces
Mexico's irresistible bakeries and breads: Las panaderias
Como pan caliente - "like hot bread"- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary ro...
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