Mexican fish cakes with chile and chia: Tortitas de pescado con chile y chia
Fresh green chile and cilantro add zip to these fish cakes with chile and chia, and potatoes act as a binder, while chia provides a nutritional boost.
Ingredients
1 pound firm-fleshed fish fil...
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Fish filets in Mexican hoja santa: Filetes de pescado en hoja santa
Fish filets in Mexican hoja santa is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows a...
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Steamed turkey in Mexican achiote sauce: Pavo al vapor en recado colorado
Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves an...
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Yucatecan style quail: Codorniz a la yucateca
Yucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region's cuisine. This recipe can also be used with chicken or turkey, inc...
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Duck in Mexican red pipian sauce: Pato en pipian rojo
Pipian, made with ground chiles and seeds, is usually served with chicken. Duck makes it an elegant dish to serve dinner guests and is especially suitable in the cooler months. This column has featured...
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Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas
Mexican rabbit with wine and herbs: Conejo con hierbas de olor
Fresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people oft...
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Stuffed poblano peppers: Chiles rellenos
Chiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth.
Ingredients
2 c...
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Aguascalientes style chicken with fruit sauce: Pollo de Aguascalientes
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...
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Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Mexican beef chichilo by Pilar Cabrera: Chichilo de res por Pilar Cabrera
Mexican beef chichilo is probably the least known of Oaxaca's moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera ...
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Mexican yucca meat pie: Pastel de yuca
The filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian ...
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Stuffed poblano chiles with quinoa: Chiles rellenos con quinoa
Who doesn't like chiles rellenos? They don't have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey withou...
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Mexican quinoa and eggs ranchero: Quinoa con huevo, estilo ranchero
This protein-packed power brunch could probably be called a "deconstructed" version of Mexico's classic huevos rancheros. In this Mexican quinoa and eggs ranchero recipe, the whole beans take the place...
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Mashed plantains with pork rinds: Machuca de platano con chicharrones
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...
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Mexican plantain empanadas with picadillo: Empanadas de platano
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...
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Mexican mini tostadas with spiced tomato confit: Tostadas de tinga vegetariana
These mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas wi...
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Batter fried shrimp: Camarones rebozados
Pieces of firm-fleshed fish can be prepared this way, too, perfect for fish tacos. Batter fried shrimp (camarones rebozados) is much lighter and fluffier than breaded fried shrimp (camarones empanizado...
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Whole fish in Mexican green sauce: Pescado en verde
Jalisco style chicken stew: Cuachala
From Tuxpan, Jalisco, this dish is traditionally eaten in a clay bowl called a plato cuachalero, but it can be served in any kind of soup bowl.
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Mushroom and spinach enchiladas: Enchiladas de champiñones y queso
In the Nahuatl language of the indigenous people of Central Mexico, the word for mushroom is the same as the word for meat, a testament to the mushroom's protein content and meaty texture. Use a variet...
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Mexican guava glazed chicken: Pollo con salsa de guayaba
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 ...
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Mexican Yucatan-style lentil stew: Potage de lentejas estilo yucateca
This hearty stew gets its flavor from pork and a medley of vegetables. The best choice for the pork stew meat is shoulder. In Mexico, ask the butcher for espaldilla. Substitute güero chile for the xca...
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Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño
The potato tortitas, or "patties" sold inside some of Oaxaca's markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the...
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Oaxacan yellow mole: Amarillo
Called simply (and fondly) "amarillo," this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few mol...
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