Cheese Fondue with Chiles and Mushrooms: Queso Fundido con Chiles y Champiñones
Many years ago, we received at least three fondue pots as wedding gifts.
Fondue parties were popular, but after a while, no longer in style in the "avocado green" and "harvest gold" of the seventies, ...
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Stuffed Crepes with Sweet Potato and Pineapple Sauce: Crepas Rellenas con Salsa de Camote y Piña
This was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. N...
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Requeson Cheese with Fried Tortilla Triangles: Resquesón Botanero con Totopos
Requesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste si...
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Squash Blossom Crepes: Crepas de Flor de Calabaza
In the following recipe, crepes are rolled around a squash blossom filling, bathed in a poblano chile cream sauce, and baked. All three elements - crepes, sauce and filling - can be made ahead and asse...
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Cheese-filled Sweet Potato Patties: Tortitas de Camote
In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it c...
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Tamaulipas-Style Fajitas: Fajitas al Sombrero
Driving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernand...
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Zacatecas Style Enchiladas: Enchiladas Zacatecanos
The word "zacatecano" used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream.
Ingredients:
12 corn tortillas
vegetable oil as neces...
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Amaranth-Potato Croquettes: Croquetas de Papa con Amaranto
This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetaria...
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Chile Strips with Cheese: Rajas con Queso
This dish uses the famous quesillo - Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour...
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Chicken and Huitlacoche Stuffed Chiles: Chiles Rellenos con Pollo y Huitlacoche
This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned...
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Chilaquiles with Chicken and Cheese: Chilaquiles con Pollo y Queso
Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up lefto...
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Fried Cheese with Epazote and Tomatillo Sauce: Queso Frito con Salsa de Epazote y Tomate Verde
This recipe is a house specialty at Chialingo's restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particula...
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Jalisco Style Enchiladas: Enchiladas Tapatias
Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making...
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Cheese Soup: Crema de Queso
There are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving.
Ingredie...
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Strawberry and Tequila Cheese Cake: Pastel de Queso con Fresas y Tequila
Ingredients For the crust:
3 cups graham cracker crumbs
1/2 cup sifted confectioners' sugar
1 stick plus 1 tablespoons butter, melted
Preparation:
Preheat the oven to...
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Polenta with Fresh Cheese and Chard: Polenta con Requeson y Acelgas
Leafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which...
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Shrimp Enchiladas: Enchiladas Cameron
Guest Recipe By Vicky Cowal
I bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 peso...
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Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano
We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile str...
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Veracruz-Style Picaditas with Black Beans and Salsa: Picaditas Veracruzanas
Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has ...
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Chicken in Poblano Cream Sauce: Pollo Poblano
This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. I...
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Puebla-style Chalupas: Chalupas Poblanas
Named for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. ...
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Baked Jalapenos Stuffed with Smoked Fish and Cheese: Jalapenos Rellenos con Pescado Ahumado y Queso al Horno
This could be called a Mexican version of the jalapeño "poppers" popular north of the border. The idea for the filling came from Susana Trilling, who has written about the smoked mullet of southern Oa...
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Stuffed Nopales: Huaraches
These were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people's sandals t...
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Seven Seas Fish: Pescado Siete Mares
This dish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to melt over the ...
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Cheese Baked in Toasted Avocado Leaves: Queso Fresco al Horno
This easy and delicious botana, or snack, is good with before-dinner drinks and on the buffet table. If using very fresh queso fresco, place it over a colander to drain off the whey before baking. M...
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