Cheesecake with Mexican blueberry maguey jam: Pay de queso con mermelada de maguey Karen Hursh Graber

In Mexico, the cheesecake is more like pie, baked in a pie pan with a crust of crackers called galletas marías. In the U.S., the sweet tea crackers called Social Teas are a good substitute. Ingredien... read more

fruit desserts

Mexican strawberry flan: Flan de fresas Karen Hursh Graber

Spring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint. Ingredients ... read more

eggs fruit desserts

Mexican mango flan: Flan de mango Karen Hursh Graber

Here Mexico's favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by put... read more

eggs fruit desserts

Baked coconut shrimp with mango sauce: Camarones con coco y mango al horno Karen Hursh Graber

This is a tasty, low fat way of making coconut shrimp. Mango puree is used instead of batter, and baking instead of frying. Mango puree can be made in a blender with fresh mangoes or found in the froze... read more

fruit seafood main-dishes

Coconut cream tart: Tartaleta de coco Karen Hursh Graber

This dessert has coconut in the cream filling and on top — a double dose for coconut lovers. Ingredients ¾ cup sugar 1/3 cup flour 4 eggs 1 cup milk 1 cup coconut cream (... read more

fruit desserts

Mexican Chupacabra Martini Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith

El Chupacabra Martini will set your honey’s heart afire. The fiery red blood orange juice infused with the explosive Brazilian aphrodisiac of acai is sure to make sparks fly. Hints of guava and pineapple nectar in this drink are fruits from Puerto Rico (where Chupacabra sightings were first reported). You can barely taste the coconut rum in this sweet drink, which makes it extra dangerous, just like its namesake. read more

fruit beverages

Jicama and mandarin orange salad: Ensalada xec Karen Hursh Graber

This refreshing Yucatecan-style salad uses winter fruit in season. It comes to us courtesy of Chef David Sterling of Merida's Los Dos cooking school. Ingredients 1 ½ pounds jicama,... read more

fruit salads Yucatán

Pomegranate champagne cocktail: Coctel de champaña y granada Karen Hursh Graber

When we lived in Oaxaca, we had neighbors with a pomegranate tree that seemed to bear fruit much longer than in other places. In Puebla, the pomegranate season is late summer, after which pomegranates ... read more

fruit beverages

Peach and chayote salsa: Salsa de durazno y chayote Karen Hursh Graber

This recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it rea... read more

vegetables fruit vegetarian salsas

Tamarind candy: Dulce de tamarindo 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

Macadamia peach salsa: Salsa de macadamia y durazno Karen Hursh Graber

Right now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. T... read more

fruit vegetarian salsas

Refreshing Mexican lime water or limonada: Agua de limon 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 limon con tequila 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 vegetarian desserts

Refreshing Mexican lime leaf drink: Agua con hojas de limon Karen Hursh Graber

Since lime trees are so abundant in central and southern México, it's no surprise that good use is made of the leaves as well as the fruit. The following agua, or fruit drink, is probably one of ... read more

fruit beverages Morelos

Mexican beer cocktail: Michelada Karen Hursh Graber

The michelada is a beer cocktail whose name is condensed from mi chela helada, "my iced beer." Every region, and even everyone who makes it, seems to have a different version of this popular cooler, but two ingredients that are included everywhere are lime and salt. I've been served micheladas both with and without ice, but even without ice, the idea is to start with ice cold beer. read more

fruit beverages

Cold watermelon and tomato soup: Sopa fria de sandia y jitomate Karen Hursh Graber

Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish. Ingredients ... read more

vegetables fruit vegetarian soups

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

This 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 Karen Hursh Graber

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. read more

fruit poultry main-dishes

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

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 be strained for use as a glaze, but for a dip with cream cheese it is better with some texture. read more

fruit vegetarian salsas

Blackberry atole: Atole de mora Karen Hursh Graber

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 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 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 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 Mexican mango sauce: Huachinango con salsa de mango 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