Chicken Soup with Mint: Caldo de Pollo con Hierbabuena Karen Hursh Graber

While hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to ... read more

vegetables poultry main-dishes soups

Fish in spicy tomato sauce: Pescado a la veracruzana Karen Hursh Graber

This is one version of the Veracruz classic traditionally made with huachinango, red snapper. It has everything you could want in a healthy Mexican dish -- bright flavors and lean protein, without sacrificing regional authenticity. read more

fish main-dishes Veracruz

Stuffed Roast Loin of Pork: Lomo de Puerco Relleno Karen Hursh Graber

This dish is usually associated with festive occasions in Mexico. I have had it at weddings and New Year's celebrations, but it would be fine for any special dinner such as a birthday. Most butchers wi... read more

fruit pork main-dishes

Savory Pea Pudding: Budín de Chícharo Karen Hursh Graber

This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar... read more

vegetables main-dishes vegetarian

Mushroom and Pumpkin Empanadas: Empanadas de Champinones y Calabazas Karen Hursh Graber

Empanadas are variously filled with meat, cheese, vegetables or fruit, and served as hors d'ouevres, main courses or desserts. These vegetable empanadas are filled with a combination of mushrooms and W... read more

vegetables main-dishes

Chiles stuffed with vegetables: Chiles rellenos de verduras Karen Hursh Graber

This is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa is a good accompaniment. read more

vegetables main-dishes

Chicken in almond mole: Pollo en mole almendrado Karen Hursh Graber

This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. read more

poultry main-dishes Mexico City , México D.F.

Pork in Green Pipian: Puerco en Pipián Verde Karen Hursh Graber

After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Ma... read more

meat main-dishes Mexico City , México D.F.

Yucatecan Baked Fish: Tikin-Xic Karen Hursh Graber

This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ... read more

fish vegetables fruit main-dishes Yucatán

Beef short ribs with pumpkin: Costilla de res con calabaza Karen Hursh Graber

The combination of meat and squash is typically West African, combined here with tomatoes, an indigenous Mexican ingredient, and spices introduced by the Spaniards. read more

vegetables meat main-dishes Veracruz

Tortas Ahogadas: Tortas with Tomato Sauce Karen Hursh Graber

Ahogadas means "drowned", an apt word to describe these sandwiches on a French roll, filled with meat and bathed with tomato sauce. While some restaurants and food stalls automatically top the tortas w... read more

pork main-dishes Jalisco

Puebla style sandwiches: Cemitas: Karen Hursh Graber

A few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thank... read more

main-dishes Puebla

Fried cutlet torta: Torta de milanesa Karen Hursh Graber

While a torta can be filled with any kind of savory sandwich filling, the beans, avocado and tomato are always present. Leave out the onion if you are not a fan, or substitute mayonnaise for the crema; some torterías use melted butter instead of crema. read more

main-dishes Puebla

Puebla-Style Turkey Mole: Mole Poblano de Guajolote Karen Hursh Graber

There are probably as many recipes for this dish as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla's Festival de Mole Poblano, which is held for three consecutiv... read more

poultry main-dishes mole-and-pipian Puebla

Fish in red pipian: Pescado en pipian rojo Karen Hursh Graber

The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use... read more

fish main-dishes salsas Puebla Veracruz

Chicken in sesame seed, pumpkin seed and chile sauce: Tlatonile de pollo Karen Hursh Graber

This sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I rec... read more

poultry main-dishes salsas Veracruz

Grilled Tamarind Shrimp: Camarones al Tamarindo a la Parilla Karen Hursh Graber

Fish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, reme... read more

fruit seafood main-dishes

Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja Karen Hursh Graber

This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather... read more

fruit pork main-dishes

Tamarind Chicken: Pollo al Tamarindo Karen Hursh Graber

Tamarind chicken has become a Mexican restaurant standard in the past few years. This can also be made with duck breasts. Ingredients 4 chicken breast halves salt and pepper to taste 2 tables... read more

fruit poultry main-dishes

Squash Casserole: Torta de Calabaza Karen Hursh Graber

This is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take T... read more

vegetables main-dishes

Pork loin cooked in orange juice: Lomo en jugo de naranja Karen Hursh Graber

This recipe, taught to me many years ago by Isabel Hoyos Gomez, is standard Central Mexican "company" fare. I especially like to make this in the winter, when small trucks drive around the neighborhood... read more

pork main-dishes

Pork with apricot-chile sauce: Puerco con salsa de chabacanos y chile Karen Hursh Graber

This dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the sho... read more

pork main-dishes

Grilled Chihuahua style leg of lamb: Pierna de cordero a la parilla Karen Hursh Graber

This northern Mexican recipe, which typifies the outdoor cooking characteristic of the region, is adapted from Larousse de la Cocina Mexicana by Alicia Gironelli. One end of a leg of lamb is thicker th... read more

meat main-dishes North Chihuahua Sonora

Mexican Pot Roast: Cuete Mechado Karen Hursh Graber

Cuete, or boneless round roast, is a very lean cut and requires larding, which Mexican cooks do with pieces of bacon and sometimes with serrano ham as well. This version uses both. Leftovers are good c... read more

pork meat main-dishes

Short Ribs in Guajillo Chile Sauce: Agujas Cortas en Salsa de Guajillo Karen Hursh Graber

Short ribs are both tasty and economical, but many people shy away from them because of their long cooking time. Mexican cooks frequently use pressure cookers for tougher cuts of meat, usually with ten... read more

meat main-dishes salsas