The five senses of Frida
Frida Kahlo was a captivating artist and an intriguing, seductive woman. If we hadn't figured that out from the many books written about her, we would certainly have gotten the point from the motion pi...
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Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente
In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho...
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Braised chicken with apples: Pollo con manzanas
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...
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Game Hens in Pomegranate and Honey Sauce: Pollito Tierno en Salsa de Granada y Miel
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...
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Linguine with Cilantro: Linguine con Cilantro
If you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh cilantro is the perfect foil for the guajillo chiles in ...
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Carmen Solis' Chicken Estofado: Estofado de Pollo de Carmen Solis
To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the trad...
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Shredded Venison Salad: Salpicon De Venado
This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,...
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Mariscos d'Marlo's Garlic-Chile Shrimp: Camarones al Ajillo
The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seaf...
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Chiles in Walnut Sauce: Chiles en Nogada
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...
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Rabbit and corn stew: Segueza
This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura...
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Juchitan Market-Style Chicken: Pollo del Mercado Juchiteco
This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch...
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Fish Filets in Hoja Santa: Filetes de Pescado en Hoja Santa
This dish 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 abundantly in the warmer ...
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Pork and Hominy Soup: Pozole
The days of soaking hominy kernels - cacahuazintle - in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refriger...
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Cheese Fondue with Chiles and Mushrooms: Queso Fundido con Chiles y Champiñones
Many years ago, we received at least three fondue pots as wedding gifts.
Fondue parties were popular, but after a while, no longer in style in the "avocado green" and "harvest gold" of the seventies, ...
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Goat and vegetable mole: Mole de caderas
Every year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan's restaurants by the city's Gastronomic Council, an association of restaurant own...
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Chicken Tequila Fettuccine: Pollo al Tequila con Fettuccine
This recipe is from the late Doctora Lorena Otero, good friend and "foodie" par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried.
...
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Rabbit in Chile Sauce: Conejo en Adobo
The rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined wi...
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Steamed Turkey in 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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Cornhusk Wrapped Chiles Stuffed with Fresh Corn: Chiltamales
In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ...
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Filet Mignon with Tomatillo-Chipotle Sauce: Filete de Res al Chipotle
The colonial silver mining town of Alamos, Sonora was designed by the king of Spain's personnal architect and remains every bit as impressive today as it was three hundred years ago. While staying at A...
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Penne Pasta With Mushrooms: Plumas Con Champiñones
A chunky sauce like this is best served with a shorter pasta shape, such as penne, shells, or rigatoni, which will "hold" the sauce, rather than spaghetti, from which the ingredients will slide to the ...
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Marinated Pork Stew: Tatemado
From tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot....
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Chicken in Almond Sauce: Pollo en Salsa de Almendras
This dish is easy and elegant enough for company, as well as a delicious every-day comida. It may be made ahead and reheated, covered.
Ingredients:
1 3 1/2-4 pound chicken, cut into serv...
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Oaxacan Black Mole: Mole Negro Oaxaqueño
The most famous of Oaxaca's many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large ...
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Grilled Beef Steak: Bistec al Carbon
The usual choice for grilled steak in Mexico is arrechera, a cut known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long.
Ingredients:
...
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