Black Bean Soup with Orange Zest: Sopa de Invierno 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

Stuffed Roast Loin of Pork: Lomo de Puerco Relleno 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 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

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

The hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups. Dark brown sugar may ... read more

fruit beverages

Apple fritters: Frituras de manzana Karen Hursh Graber

While the large, thin fritters served with syrup are called buñuelos, others, made with apples, corn, bananas or other fruit are called frituras. The apples can be chopped and incorporated into ... read more

fruit breads desserts

Pineapple, Apple, Orange and Coconut Marmalade: Mermelada de Piña, Manzana, Naranja y Coco Karen Hursh Graber

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe is adapted from CONACULTA's La Cocina Familiar en el Estado de Hidalgo. Ingredients: ... read more

fruit breakfast Hidalgo

Mexican fruit pops: Paletas 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

Black Sapote Cake: Pastel de Zapote Negro Karen Hursh Graber

It is easy to see why black sapote is called "chocolate pudding fruit", with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe... read more

fruit desserts

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 make great additions to sandwiches. Blanching them... read more

fruit vegetarian spices side-dishes Yucatán Peninsula

Game hens in pomegranate and honey sauce: Pollito tierno en salsa de granada y miel 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

Chiles in walnut sauce: Chiles en nogada 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

Pomegranate Vinaigrette: Vinaigreta de Granada Karen Hursh Graber

This dressing is good on any green salad when a fairly sweet dressing is desired. It is excellent on a salad of sliced oranges and red onions, garnished with pomegranate seeds. Ingredients: Jui... read more

fruit salad-dressings

Date and walnut roll: Rollo de datil y nuez 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 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

Magnificent Mexican Papaya 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

Tamarind Water: Agua de Tamarindo 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

Yucatecan Style Chicken: Pollo Ticul 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 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 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

Rum Milkshake: Toro Karen Hursh Graber

I hadn't been to Boca del Rio in many years, and was surprised to see it transformed from a sleepy fishing village to a gastronomic center. At a fair there, with a friend from Veracruz, just about ever... read more

fruit beverages Veracruz

Cantaloupe water: Agua de melón Karen Hursh Graber

Sweet and juicy, cantaloupe melons make a delicious agua, one of the most popular with visitors and newcomers to Mexico, probably because of their widespread use as a breakfast fruit in the U.S. read more

fruit beverages

Homemade Fruit Vinegar: Vinagre Casero Karen Hursh Graber

In the cooler areas of Mexico, homemade vinegar is usually made with apples, while in warmer places, the abundant pineapples are used to make the pineapple "beer" called tepache and the pineapple vi... read more

fruit vegetarian salsas