MexConnect
Español
Cuisine  >  Recipes with ingredient “fruit”
Columns
Tags
Showing 1—25 of 82 results

Magnificent Mexican Papaya by 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
fruit

Braised chicken with apples: Pollo con manzanas by Karen Hursh Graber

On a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year's dinner. It sounded delicious and he promised to ask her for the recipe. A few nigh... read more
fruit poultry main-dishes Morelos

Game Hens in Pomegranate and Honey Sauce: Pollito Tierno en Salsa de Granada y Miel by Karen Hursh Graber

I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hens are sold in the supermarkets and labeled pollitos tiernos, "tender lit... read more
fruit poultry main-dishes

Mexican fruit pops: Paletas by Karen Hursh Graber

Paleterías - ice pop shops - have some of the most attractively displayed items in México: frozen pops, made from crushed fresh fruit. Lined up according to flavor, they present a spectrum of colors,... read more
fruit desserts

Chiles in Walnut Sauce: Chiles en Nogada by Karen Hursh Graber

Several years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, is exquisite and a great project for making with family and friends. We h... read more
fruit pork main-dishes

Lime Water: Agua de Limón by Karen Hursh Graber

This beats any lemon or lime ade I've ever tried. Its sweet-and-tart zing makes it a good substitute for margaritas if you want to serve appetizers without alcoholic beverages. The recipe comes from my... read more
fruit beverages

Tequila-Lime Pie: Pay de Limón con Tequila by Karen Hursh Graber

This dessert uses the pungent limes that are indispensible to so many Mexican meals. Piled high in markets all over the country, they are often squeezed onto food at the table in place of salt. The Flo... read more
fruit desserts

Date and Walnut Roll: Rollo de Datil y Nuez by Karen Hursh Graber

This is a very easy sweet to make, requiring few ingredients. The minimal cooking time makes it a good project to make with children during vacation time, provided that young children are supervised ar... read more
fruit desserts candies

Quince Paste: Ate de Membrillo by Karen Hursh Graber

While store-bought ate keeps longer in the refrigerator, the homemade version is far superior. It can be served with a wide variety of cheeses, from plain cream cheese to goat cheese or fresh mozzar... read more
fruit desserts

Yam and Orange Dessert: Dulce de Camote y Naranja by Karen Hursh Graber

Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature,... read more
vegetables fruit desserts Chiapas

Stuffed Crepes with Sweet Potato and Pineapple Sauce: Crepas Rellenas con Salsa de Camote y Piña by 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

Pomegranate Punch: Ponche de Granada by Karen Hursh Graber

This recipe, from the state of Jalisco, is usually served as an aperitif before a fiesta meal. In Mexico, the word ponche is most often used to mean a fruit-based alcoholic beverage. Upon aging,... read more
fruit beverages Jalisco

Chicken and Fruit Stew: Manchamanteles by Karen Hursh Graber

Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that... read more
vegetables fruit poultry main-dishes soups Puebla

Tamarind Water: Agua de Tamarindo by Karen Hursh Graber

With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets. An ingredient in Thai and Indian recipes, they are used in Mexico to make aguas and ... read more
fruit beverages

San Blas Atempa's Fiesta Stew: Guisado de Res de San Blas Atempa by Karen Hursh Graber

This beef stew, the main course of our cooking class's feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students ... read more
vegetables fruit meat main-dishes soups Oaxaca

Oaxacan-Style Lentils: Lentejas Oaxaqueñas by Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more
vegetables fruit vegetarian Oaxaca

Pineapple Salsa: Salsa De Piña by Karen Hursh Graber

The Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distrib... read more
fruit salsas Oaxaca

Yucca in Orange Sauce: Yuca en Naranja by Karen Hursh Graber

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients, in this case garlic and oranges. In... read more
vegetables fruit vegetarian Yucatán Peninsula

Citrus-Tequila Cocktail: Mexicana by Karen Hursh Graber

Refreshing as a dip in the Carribbean, this is a nice change from the popular spring and summer tequila-orange juice combination. Serve it in a tall, frosted glass, with your choice of garnish- a lime ... read more
fruit beverages

Cantaloupe Salsa: Salsa de Melon by Karen Hursh Graber

This salsa was an invention that we came up with while visiting friends in southern Mexico. We served it with the meal, and ate leftovers later with tortilla chips. The best way to determine the ripene... read more
fruit vegetarian salsas

Yucatecan Style Chicken: Pollo Ticul by Karen Hursh Graber

This tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces... read more
vegetables fruit poultry main-dishes Yucatán Peninsula

Yam and Pineapple Dessert: Dulce de Camote Con Piña by Karen Hursh Graber

This delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple. Ingredients: ... read more
vegetables fruit desserts Veracruz

Baked Marinated Pork: Cochinita Pibil by Karen Hursh Graber

This is the quintessential Yucatecan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. ... read more
fruit pork main-dishes salsas Yucatán Peninsula

Mango salsa: Salsa de mango by Karen Hursh Graber

  The streets are littered with mango pits, and stands selling fresh mangos-on-a-stick, cut to resemble flowers, are on every other street corner. Is it a festival? A fair? No, it's just mango seas... read more
fruit salsas

Pork Tenderloins with Guavas: Escalopas de Cerdo con Guayabas by Karen Hursh Graber

The Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. This dish, an example of the inventiveness of nouvelle Mexican cuisine, has the same sweet-and-sour tangine... read more
fruit pork main-dishes
Showing 1—25 of 82 results