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

Coctel Tropical Ana María Flores Sánchez

Ingredientes: 1 medida de tequila 1 medida de jugo de naranja 1 medida de jugo de zanahoria 1 medida de jugo de piña 1 medida de jarabe de grenadina agua miner... read more

fruit

Grapefruit Apple Refresher Ana María Flores Sánchez

Ingredients: 3 cups grapefruit flavored pop 1 cup white wine 1/4 cup tequila 1 Golden Delicious apple, peeled and cut into small (1/4") dice juice of 1 li... read more

fruit

Shrimp, Avocado & Papaya Salad Lorraine Russo

(Serves 4) Ingedientes: 4 ripe avocados cubed 1/4 med. sized ripe papaya cubed 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style ... read more

fruit seafood salads

Guava Pearls (Perlas De Guayaba) Ana María Flores Sánchez

Ingredients: 1 kilo of guava (weigh them without the hearts) 3/4 kilo sugar 5 tablespoons of water Preparation: Wash the guavas, remove the black spots on the top and bot... read more

fruit

Pico De Gallo Salsa Karen Hursh Graber

Ingredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed an... read more

vegetables fruit salsas

Pomegranate Punch: Ponche de Granada 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

Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio Karen Hursh Graber

This recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to... read more

vegetables fruit beverages

Yam-Pineapple Dessert: Dulce de Camote y Pina Karen Hursh Graber

Since Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that w... read more

vegetables fruit desserts

Pineapple Chicken: Pollo en Pina Karen Hursh Graber

The combination of chicken and fruit is a hallmark of southern Mexican cooking. This recipe is adapted from one by Maria Concepción Portillo, a native of Oaxaca who collected over 250 recipes from her... read more

fruit poultry main-dishes Oaxaca

Braised chicken with apples: Pollo con manzanas 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

Mexican yucca in orange sauce: Yuca en naranja 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 Mexican yucca in orange sauce, it... read more

vegetables fruit vegetarian Yucatán Peninsula

Yam and Orange Dessert: Dulce de Camote y Naranja 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

Grilled Chicken: Pollo al Carbon Karen Hursh Graber

Although there are two distinct schools of thought on grilled chicken, one that advocates par boiling and one that does not, Mexican cooks do not par boil and are not afraid to let the chicken skin bla... read more

fruit poultry main-dishes

Chiapas style chicken and fruit stew: Estofado de pollo en frutas Karen Hursh Graber

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more

vegetables fruit poultry main-dishes soups Chiapas

Banana Bread: Panqué de Plátano Ana María Flores Sánchez

Ingredients 1 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts ... read more

fruit breads vegetarian desserts

Mexican ancho chile salsa with orange juice: Salsa de ancho con jugo de naranja Karen Hursh Graber

This versatile Mexican ancho chile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshl... read more

vegetables fruit salsas

Mexican grapefruit salad: Ensalada de toronja Karen Hursh Graber

This is a very refreshing salad. In Southern Mexico, grapefruit salad would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a sm... read more

fruit vegetarian salads salad-dressings

Mexican orange chicken: Pollo en naranja Karen Hursh Graber

A specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxaca... read more

fruit poultry main-dishes Oaxaca

Stuffed Mexican crepes with sweet potato and pineapple sauce: Crepas rellenas con salsa de camote y piña 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

San Blas Atempa's fiesta beef stew: Guisado de res de San Blas Atempa 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

Mexican chicken and fruit stew: Manchamanteles 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

Mexican cantaloupe salsa: Salsa de melon Karen Hursh Graber

This Mexican cantaloupe 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... read more

fruit vegetarian salsas

Mexican mango salsa: Salsa de mango 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

Tropical Mexican pineapple salsa: Salsa de piña 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