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Showing 1—25 of 107 results

Yucatan Style pickled onions: Cebollas encurtidas estilo yucateca Karen Hursh Graber

Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions ... read more

fruit vegetarian spices side-dishes Yucatán Peninsula

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

Lettuce, beets and jicama are usualy 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 constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the table. read more

vegetables fruit vegetarian salads

Mexican beet and mango salad: Ensalada de betabel y mango Karen Hursh Graber

A lightly dressed summer salad, Mexican beet and mango salad is good with grilled chicken or fish. Make sure to use mangos that are not overripe, so that they keep their shape when cubed. read more

vegetables fruit vegetarian salads

Mexican chia seed drink: Agua de chia Karen Hursh Graber

Made with lime juice and sweetened with sugar, agua de chia, or Mexican chia seed drink is especially popular during Mexico's hot spring season. The seeds absorb and hold liquids, thereby helping to pr... read more

fruit beverages

Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas Karen Hursh Graber

Mexican guavas and a handcrafted ceramic piggy bank, both from Michoacan
© Sergio Wheeler, 2011

he Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. Pork tenderloins with guavas is an example of the inventiveness of nouvelle Mexican cuisine. Escalopas de cerdo con guayabas have the same sweet-and-sour tanginess of many oriental dishes. read more

fruit pork main-dishes

Aguascalientes style chicken with fruit sauce: Pollo de Aguascalientes Karen Hursh Graber

This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Me... read more

fruit poultry main-dishes Aguascalientes

Mexican winter fruit mole with hazelnuts: Manchamanteles con avellanas 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... read more

fruit mole-and-pipian

Mexican filled plantain croquettes: Croquetas de platano rellenos Karen Hursh Graber

Plantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all ov... read more

fruit side-dishes beans-and-legumes Chiapas

Mexican plantains with vanilla cream: Postre de platanos con vainilla Karen Hursh Graber

This is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version — plaintains with vanilla cream — uses whipped cream flavor... read more

fruit desserts

Mashed plantains with pork rinds: Machuca de platano con chicharrones 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. A cousi... read more

fruit meat main-dishes Veracruz

Mexican plantain empanadas with picadillo: Empanadas de platano 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

Yucatan style plantain soup: Sopa de platano yucateca Karen Hursh Graber

This delicious soup from the Yucatan uses half-ripe plantains, meaning green and yellow, not black and yellow. Use vegetable broth to make it vegetarian, if desired, and add more broth for a thinner Yu... read more

fruit soups Yucatán Peninsula

Crunchy Mexican plantain fritters: Aranitas Karen Hursh Graber

These crunchy plantain fritters, or "little Mexican spiders," made with shredded green plantains, remind me of a crispy version of hash brown potatoes or potato latkes. Be sure to use unripe plantains,... read more

fruit side-dishes

Frozen mango margarita: Margarita de mango Karen Hursh Graber

This is not the classic margarita, but it's a great summer blender drink that can be made in quantity. Try this frozen margarita with strawberries instead of mangos. Ingredients 10 ounces froze... read more

fruit beverages

Mexican avocado lime pie: Pay de aguacate y limon Karen Hursh Graber

This Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup a... read more

vegetables fruit vegetarian desserts

Mexican avocado ice cream: Helado de aguacate Karen Hursh Graber

This recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version. Ingredients Pulp of 3 medium avoc... read more

vegetables fruit vegetarian desserts

Mexican avocado smoothie: Licuado de aguacate Karen Hursh Graber

This is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It's a great way to start the day with the gene... read more

vegetables fruit beverages vegetarian

Mexican guava water drink: Agua de guayaba Karen Hursh Graber

Just the aroma of fresh guavas is enough to inspire visions of lolling in a hammock in some tropical hideaway. Guavas have seed sacs nearly identical-looking to those found in tomatoes, and they are re... read more

fruit beverages

Mexican holiday punch: Ponche navideño 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

Mexican cheese and guava flan: Flan de queso y guayaba Karen Hursh Graber

Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge... read more

cheese fruit desserts Aguascalientes

Mexican guava vinaigrette: Vinagreta de guayaba Karen Hursh Graber

Guava is an important crop in Aguascalientes, Mexico. Because of its high pectin content, the golden fruit is a favorite for making jams, jellies and marmalades.
© Diodora Bucur, 2009

The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De'Angeli. read more

fruit vegetarian salad-dressings

Mexican guava glazed chicken: Pollo con salsa de guayaba Karen Hursh Graber

Although no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create ... read more

fruit poultry main-dishes

Mexican guava pie: Pay de guayaba Karen Hursh Graber

Apple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients ... read more

fruit vegetarian desserts

Mexican Oaxaca-style lentils: Lentejas oaxaqueñas 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 beans-and-legumes Oaxaca

Refreshing squash drink: Agua de chilacayote Karen Hursh Graber

The bottle gourd, cucurbita Ficifolia, a rather bland member of the squash family, is common in Oaxacan cuisine, either cooked in stews, used to make a dulce something like candied pumpkin, or in this ... read more

vegetables fruit beverages Oaxaca

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Showing 1—25 of 107 results