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Showing 26—35 of 35 results

Michoacán-Style Tortilla Soup: Sopa Tarasca Karen Hursh Graber

This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.

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cheese vegetables masa soups Michoacán

Grill-Roasted Cheese: Queso Asado Karen Hursh Graber

No Central Mexican parillada would be complete without a round of leaf-wrapped queso fresco - farmer cheese - on the grill. Banana leaves are now found in many Latin grocery stores north of t... read more
cheese side-dishes

Stuffed Mexican crepes with sweet potato and pineapple sauce: Crepas rellenas con salsa de camote y piña Karen Hursh Graber

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... read more
cheese vegetables fruit desserts Oaxaca

Mexican cheese fondue with chiles and mushrooms: Queso fundido con chiles y champiñones Karen Hursh Graber

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, ... read more
cheese main-dishes vegetarian

Requeson cheese with fried tortilla triangles: Resqueson botanero con totopos Karen Hursh Graber

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... read more
cheese side-dishes

Fried Mexican cheese with epazote and tomatillo sauce: Queso frito con salsa de epazote y tomate verde Karen Hursh Graber

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... read more
cheese salsas side-dishes

Mexican cheese soup: Crema de queso Karen Hursh Graber

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... read more
cheese vegetarian soups side-dishes Chihuahua

Mexican amaranth-potato croquettes: Croquetas de papa con amaranto Karen Hursh Graber

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... read more
cheese vegetables main-dishes rice-and-grains

Strawberry and tequila cheese cake: Pastel de queso con fresas y equila Karen Hursh Graber

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 350º. Pla... read more
cheese fruit desserts

Mexican seven seas fish: Pescado siete mares Karen Hursh Graber

Mexican seven seas fish 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 ... read more
cheese fish main-dishes salsas Baja California
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