Zacatecas cowboy stew: Puchero vaquero de Zacatecas
This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest...
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Chihuahua-style roast turkey: Pavo al horno estilo Chihuahua
Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh...
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Grilled turkey breast: Pechuga de pavo a las brasas
Chihuahua's capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, o...
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Bean-smothered tortillas: Enfrijoladas
Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to...
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Pasta salad with jalapeno vinaigrette: Coditos con salsa
This is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead...
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Mexican seafood: Pescados y mariscos
During the winter months, Mexico's varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfi...
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Harvest cornpatch soup: Sopa de milpa
Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl...
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Meat steamed in maguey leaves: Mixiotes
The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews.
This wrap...
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Chicken in green mole: Pollo en mole verde
A mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a "tomatillo" north of the border. In Mexi...
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Stuffed chiles in walnut sauce: Chiles en nogada
There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, whit...
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Stewed pork with chipotle on tostadas: Tinga poblana
Tinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The ...
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Mexican fava bean soup: Caldo de habas vegetariano
This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Me...
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