Tamarind Chicken: Pollo al Tamarindo
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...
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Tamarind Candy: Dulce de Tamarindo
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 ...
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Tamarind Atole: Atole de Tamarindo
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 ...
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Strawberry margarita sorbet: Sorbet de coctel margarita con fresas
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.
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Apple and blueberry marmalade: Mermelada de manzana y mora azul
his 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.
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Roast pork loin stuffed with apples: Lomo de puerco con manzanas
This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice.
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Sauteed apples and eggs: Huevos zacatlantecos
After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year.
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