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Showing 1—25 of 88 results

Strawberry margarita sorbet: Sorbet de coctel margarita con fresas by Karen Hursh Graber

A drink and dessert in one, this is perfect for informal summer entertaining. It is attractive scooped into margarita glasses and garnished with sprigs of mint or paper thin slices of lime. read more
fruit desserts

Apple and blueberry marmalade: Mermelada de manzana y mora azul by Karen Hursh Graber

his is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination. read more
fruit vegetarian desserts

Duck in blackberry sauce: Pato a la zarzamora by Karen Hursh Graber

© Daniel Wheeler, 2010 This recipe is adapted from the Hacienda de los Morales, one of Mexico City's oldest and most beloved restaurants. Use thawed frozen berries if fresh ones are unavailable. I... read more
fruit poultry main-dishes

Raspberry chipotle sauce: Salsa de frambuesas y chipotle by Karen Hursh Graber

© Daniel Wheeler, 2010 This can be used as a glaze or a barbeque sauce. Try serving it spooned over cream cheese as a dip or spread for crackers, or with small meatballs for hors d'oeuvres. It can ... read more
fruit vegetarian salsas

Blackberry atole: Atole de mora by Karen Hursh Graber

Ingredients © Daniel Wheeler, 2010 A traditional early morning or late night favorite in the Sierra de Puebla, this atole makes a warming, nutritious breakfast drink. Kids love the purple color. ... read more
fruit beverages vegetarian

Mamey mousse: Mousse de mamey by Karen Hursh Graber

Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam, works well to coat gelatin molds. read more
fruit desserts

Mamey cake with cream cheese frosting: Pastel de mamey con betun de queso crema by Karen Hursh Graber

The addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too. Ingred... read more
fruit vegetarian desserts

Mamey sauce for roast pork loin: Salsa de mamey para lomo by Karen Hursh Graber

Pork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn't take long to put together, and can be made in advance or while the pork fin... read more
fruit salsas

Red snapper with mango sauce: Huachinango con salsa de mango by Karen Hursh Graber

Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe... read more
fish fruit main-dishes salsas

Christmas Eve salad: Ensalada de noche buena by Karen Hursh Graber

Lettuce, beets and jicama are usually part of a Mexican Christmas Eve salad, or ensalada de Noche Buena. © Daniel Wheeler, 2009 This salad is open to individual interpretation, with the only const... read more
vegetables fruit vegetarian

Holiday punch: Ponche navideño by Karen Hursh Graber

In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot ponche is sold at night by street vendors who ladle it out from steaming cylindrical vats. read more
fruit beverages

Roast pork loin stuffed with apples: Lomo de puerco con manzanas by Karen Hursh Graber

This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice. read more
fruit pork main-dishes

Sauteed apples and eggs: Huevos zacatlantecos by Karen Hursh Graber

After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. read more
eggs fruit breakfast main-dishes Puebla

Black Bean Soup with Orange Zest: Sopa de Invierno by Karen Hursh Graber

I call this "winter soup" because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexic... read more
fruit soups beans

Grapefruit Salad: Ensalada de Toronja by Karen Hursh Graber

This is a very refreshing salad. In Southern Mexico, it would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a small amount of ... read more
fruit vegetarian salads salad-dressings

Winter Fruit Mole with Hazelnuts: Manchamanteles con Avellanas by Karen Hursh Graber

This seasonal adaptation of a traditional manchamanteles -- "tablecloth stainer" -- uses the fall season's apples and pears instead of the usual pineapple; sweet potatoes instead of plantains; prunes i... read more
fruit mole-and-pipian

Stuffed Roast Loin of Pork: Lomo de Puerco Relleno by Karen Hursh Graber

This dish is usually associated with festive occasions in Mexico. I have had it at weddings and New Year's celebrations, but it would be fine for any special dinner such as a birthday. Most butchers wi... read more
fruit pork main-dishes

Yucatecan Baked Fish: Tikin-Xic by Karen Hursh Graber

This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ... read more
fish vegetables fruit main-dishes Yucatán

Mashed plantains with pork rinds: Machuca de platano con chicharrones by Karen Hursh Graber

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard. read more
fruit meat main-dishes Veracruz

Plantain empanadas with picadillo: Empanadas de platano by Karen Hursh Graber

This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc... read more
fruit meat main-dishes Veracruz

Tart, Tasty Tamarind: From Candy to Cocktails by Karen Hursh Graber

  One of my younger daughter's most vivid food memories of Mexico was her first taste of tamarind candy. As a newly-arrived fourth grader, fascinated by the huge assortment of candies available nea... read more
fruit

Grilled Tamarind Shrimp: Camarones al Tamarindo a la Parilla by Karen Hursh Graber

Fish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, reme... read more
fruit seafood main-dishes

Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja by Karen Hursh Graber

This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather... read more
fruit pork main-dishes

Tamarind Chicken: Pollo al Tamarindo by Karen Hursh Graber

Tamarind chicken has become a Mexican restaurant standard in the past few years. This can also be made with duck breasts. Ingredients 4 chicken breast halves salt and pepper to taste 2 tables... read more
fruit poultry main-dishes

Tamarind Candy: Dulce de Tamarindo by Karen Hursh Graber

This homemade candy is the kind sold at regional fairs in Mexico. Although in some places it is sold in miniature clay cazuelas, it is better cut up and individually wrapped in cellophane, since it is ... read more
fruit desserts
Showing 1—25 of 88 results