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...
read more
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...
read more
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...
read more
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...
read more
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...
read more
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...
read more
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 ...
read more
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...
read more