Grilled tuna steak in ginger chile marinade: Atun con marinada de chile y jengibre
This marinade is great for thick pieces of fish or fish kebobs destined for the grill. For a far superior flavor, try to use wood charcoal instead of "briquettes."
Ingredients
4 8-ounce tuna s...
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Preparing Mexico's classic chiles rellenos: Step by step
One of the most comforting and traditional dishes in this country is chiles rellenos, literally translated as "stuffed chiles" — a dish that originated in the colonial city of Puebla and that evolved into an uncountable amount of varieties and versions. The original and most simple one is the chile relleno stuffed with cheese.
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Shrimp with macadamia cilantro pesto: Camarones con pesto de macadamia y cilantro
This is meant to be tossed with pasta, but the pesto can be served over grilled or roasted fish, or rolled inside chicken cutlets. Macadamia and cilantro have an affinity for one another, although this...
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Mexican grilled chicken in lime marinade: Pollo a la parilla con marinada de limon
This is an easy, tasty way to prepare chicken, especially during warm months when a lot of cooking moves outdoors. I buy ancho chile powder from a chile and spice vendor in the mercado, but it can also...
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Mexican huazontle croquettes: Tortitas de huazontle
Flour, eggs and huazontle become delicious tortitas
© Daniel Wheeler, 2010
I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexica...
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Avocado soup with tequila: Sopa de aguacate con tequila
This cream of avocado soup uses tequila in place of the traditional sherry. It is a refreshing first course or, served with a salad, a light spring or summer lunch. The ingredients should be well-chilled before the soup is blended.
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Roselle hibiscus marinated roast leg of lamb: Carnero en marinada de jamaica
This is a bright, beautiful spring dish. Roasted baby vegetables are a perfect accompaniment, along with a full bodied red wine.
Ingredients
6 large cloves garlic, peeled
½ teaspoon black...
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Shrimp sandwiches in chipotle cream sauce: Tortas ahogadas de camaron
Mexico boasts two long seacoasts teeming with a vast variety of fresh seafood. We have some of the best culinary traditions and recipes to show off the ingredients and techniques that evolved from the years of fusion between European and native cultures. I'd like to share an adaption of one of Guadalajara's most traditional dishes — the torta ahogada or "drowned sandwich."
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Duck in blackberry sauce: Pato a la zarzamora
This recipe is adapted from the Hacienda de los Morales, one of Mexico City's oldest and most beloved restaurants. Use thawed frozen berries if fresh ones are unavailable.
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Red snapper with Mexican mango sauce: Huachinango con salsa de mango
Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe...
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Shrimp in damiana and tequila sauce: Camarones al damiana y tequila
Damiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flowering, and dried to make liqueur. It is used frequently with tequila, and ...
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Chilaquiles rojos resurrect revelers and leftover tortillas
Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the dish as mild or piquant as you wish.
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Roast pork loin stuffed with apples: Lomo de puerco con manzanas
This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice.
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Sauteed apples and eggs: Huevos zacatlantecos
After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year.
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Garbanzo soup with saffron: Garbanzos en amarillo
Garbanzos en amarillo, with chickpeas, orange sweet potatoes and saffron, is evocative of the hearty peasant dishes of central Spain. It is a traditional food for the DÃa de La Santa Cruz, celebrated throughout Mexico, and with particular fervor in Queretaro, on May 3.
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Shrimp and nopal tacos: Tacos de camaron y nopalitos
The chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve ...
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Enchiladas with buttermilk sauce: Enchiladas de jocoque
Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic...
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Grilled chicken with orange, honey and chipotle glaze: Pollo a la parrilla con salsa de naranja, miel y chipotle
Honey and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven.
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Roast pork with ancho chile, honey and cilantro sauce: Puerco al horno con salsa de chile ancho, miel y cilantro
If you don't have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops.
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Enchiladas in red chile sauce: Enchiladas dobladas
"Dobladas" means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite...
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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.
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Picadillo estilo Cristina
A most delicious main course beef recipe for a classic Mexican meal.
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Some of the posts on the Kitchen Forum got me thinking about picadillo the other day. Since I didn't have any ground beef, I made something similar with the ingredients I had. You couldn't quite call i...
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Yucatán Style Baked Marinated Salmon: Salmón Pibil
Ingredients
2 banana leaves, passed over a flame to soften
2 pound piece salmon filet
1 brick achiote paste (100 grams, about 2 ounces)
¾ cup bitter orange juice (or use half sw...
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Chicken salad with chipotle vinaigrette: Salpicon de pollo
Flavored with smoky chipotles, this recipe is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore's 1,000 Mexican Recipes. Here in Cholula, the regional specialty calledÂ...
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