Cuisine  >  Readers' Recipes
Showing 1—14 of 14 results

Picadillo estilo Cristina ! Esperanza

A most delicious main course beef recipe for a classic Mexican meal.

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Speaking of picadillo ! sergiogomez

Some of the posts on the Kitchen Forum got me thinking about picadillo the other day. Since I didn't have any ground beef, I made something similar with the ingredients I had. You couldn't quite call i... read more

A connoisseur's guide to mezcal Alvin Starkman

Have a taste whenever the opportunity arises, and of whatever is being offered, if only enough to discern differences and develop a palate. read more

Vee's too-easy pozole: Pozole facilito Vee Webber

I came up with this recipe when I was working a lot overtime. It was so nice to come home to a house smelling of good pozole. This recipe can be done over a regular stove — just cut cooking time down... read more

Magnificent Mexican Papaya L. P. Packman

Papaya… Mexican papaya… magnificent Mexican papaya… a rich orange reddish pink persimmon color, glistening in its juice. Cut it into cubes, it's pulpy flesh yielding to your tongue as you squash ... read more

Mescal Timothy J. Knab

Mescal, mescaline, mescal bean, mescal button; what are they? They are all intoxicants, which was what the word mescal meant in the sixteenth and seventeenth centuries. Today mescal generally refers to... read more

Mexican Green Salsa

Ingredients: 1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed) 10 small green chiles 4 C. Water 3 Garlic cloves 2 Peppercorns 2 Cloves 1/2 tsp. Salt How to Prepare... read more

Just one and I have to go: The joys of pulque Justin Dash

  I always like a glass of good pulque and my friend Pedro had some of the best. Once allowed only to Aztec nobles and priests, pulque is produced by cutting out the center of a Maguey cactus an... read more

The cuisine of Sinaloa: Cenadurias in Mazatlan serve caldo and conversation Joe Ketchum

During the day visitors come down the long entranceway that gives this restaurant its name, asking if it is open. Despite the sign at the entrance to El Tunel, showing the opening time ­ 5:30 p.m. ­ ... read more

The spirit of wine: Exploring Mexican wine Luis Dumois

Wine has been mankind's faithful companion since the dawn of time. The wine walks hand in hand with friendship, warm feelings, joy, nice and fruitful conversation. As Goethe put it, "Wine brings joy to... read more

Candelaria's Cookbook Reviewed by Sophie Annan Jensen

Candelaria is back, with her special logic, folk wisdom and Mexican home-style recipes in the bilingual ‘Las Recetas de Candelaria,’ or ‘Candelaria’s Cookbook.’ Readers of Dane Chandos... read more

Mexican salsas Luis Dumois

salsa . (Latin salsa, salted.) fem. Composition or mixture of several edible substances, diluted, made to dress or season food. There is no doubt that the above definition was translated from... read more

So, you want to try tequila? Luis Dumois

"Oh, I don't know how Mexicans can drink something as strong as tequila!" I've heard that remark many times, a statement not entirely in line with what is happening nowadays with our national beverage... read more

Chaya, the Maya miracle plant Sophie Annan Jensen

Chaya plant © Educational Concerns for Hunger Organization, 2009 Updated in October, 2009 "Here is a contribution of the unforgettable Maya Indians, whom we have abandoned," is the wistful introd... read more
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