Xalapa-Style Green Mole: Mole Verde de Xalapa
Puebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa's mole verde. Although I have prepared several meatless pipians and ...
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Lamb's Quarters with Beans: Quelites con Frijoles
Just as the green known commonly as lamb's quarters goes by many different names north of the border -- among them, goosefoot, pigweed and mutton tops -- so does it have myriad names in Mexico, dependi...
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Spaghetti with Poblano Chile and Squash Blossom Sauce: Espagueti al Poblano
Squash blossoms, in season at the same time, go well with poblano chiles. When removing the blossoms from the stems, be sure to remove the pistil as well.
Ingredients:
1 pound spaghetti
...
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Yucatecan Style Chicken: Pollo Ticul
This tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces...
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Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero
Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl...
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Codillo Aquiahuac
Codillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most ...
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Fava Bean Soup: Caldo de Habas
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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Tamaulipas-Style Fajitas: Fajitas al Sombrero
Driving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernand...
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Central Mexican Style Meat Stew: Puchero del Valle de Mexico
This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w...
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Stuffed Fish Filet: Filete De Pescado Relleno
This is a basic coastal recipe, adaptable to several different kinds of fish and shellfish. We first tried it in Boca del Rio, Veracruz, but some version of it is on the menu of nearly every seafood re...
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Russian-Mexican Beef Soup: Caldo Ruso de Res
This dish is obviously a holdover from the Mennonites' days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef cal...
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Chihuahua Mennonite Meatball Soup: Caldo de Albondigas
This meat-and-potatoes soup, along with a salad and bread or bolillos, could easily serve as a main meal. A friend who has to watch cholesterol makes the meatballs with ground chicken and uses half ...
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Quail with Rice: Arroz con Codorniz
This recipe, using saffron and olive oil, clearly reflects the Spanish side of Mexican cooking and is similar to arroz con pollo. If your market sells quail breasts, they are more convenient to use ...
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Zacatecas Style Enchiladas: Enchiladas Zacatecanos
The word "zacatecano" used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream.
Ingredients:
12 corn tortillas
vegetable oil as neces...
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Baked Marinated Pork: Cochinita Pibil
This is the quintessential Yucatecan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. ...
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Fish "Meatballs": Albondigas de Pescado
A delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico's Pacific coast, especially in Baja California and the Puerto Vallarta area. The alb...
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Yucatecan Style Quail: Codorniz a la Yucateca
This recipe, typical of the 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, increasing proportions accordi...
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Savory Braised Pork: Asado de Boda
As its name implies, this dish is traditionally served at weddings. The addition of chocolate makes it reminiscent of mole poblano, but the depth of flavor is achieved with far fewer ingredients. On...
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Campeche-Style Pompano in Green Sauce: Pampano en Salsa Verde a la Campechana
Fish and salsa verde make a great combination. Serve this with black beans and rice for a classic campechano meal.
Ingredients:
1 2-pound pompano, cleaned and scaled (snapper may also be u...
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Fish Tacos: Tacos de Pescado
Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of ga...
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Duck in Red Pipian Sauce: Pato en Pipián 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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Duck Tacos: Tacos de Pato
Whether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good ...
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Maguey Leaf Wrapped Cooking: 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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Amaranth-Potato Croquettes: Croquetas de Papa con Amaranto
This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetaria...
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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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