Stuffed Grape Leaves: Tacos de Parra Karen Hursh Graber

In Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed... read more

meat main-dishes tacos-and-enchiladas Puebla

Mexican-Lebanese Lamb Tartare: Kebe Cruda Karen Hursh Graber

I had not eaten raw meat since I was growing up in New York, saying "yuck" to my father's order of steak tartare, until I tried this dish in Puebla recently. The addition of fresh chile seeds gives it ... read more

meat main-dishes Puebla

Baked Kibbeh: Kebe Charola Karen Hursh Graber

Charola is the Spanish word for a tray or, in this case, the pan in which the kibbeh is baked. It is something like a meat loaf made with lamb, with the outer layers forming a crust to hold the meat an... read more

meat main-dishes rice-and-grains Puebla

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition Alvin Starkman

Some say it's one of the oldest professions in Oaxaca, yet it garners little if any respect from most of the population notwithstanding the tradition and ceremony that has been its trademark for genera... read more

meat Oaxaca

Russian-Mexican beef soup: Caldo ruso de res Karen Hursh Graber

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... read more

vegetables meat main-dishes soups Chihuahua

Chihuahua Mennonite meatball soup: Caldo de albondigas Karen Hursh Graber

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 ... read more

meat main-dishes soups Chihuahua

Durango Beef Stew: Caldillo Duranguense Karen Hursh Graber

This is probably the most famous dish to come from the state of Durango, and can be prepared with beef, pork, or the dried, shredded meat called machaca. If made with beef, a cut called bola, rum... read more

meat main-dishes soups Durango

Filet mignon with tomatillo-chipotle sauce: Filete de res al chipotle Karen Hursh Graber

The colonial silver mining town of Alamos, Sonora was designed by the king of Spain's personnal architect and remains every bit as impressive today as it was three hundred years ago. While staying at A... read more

masa meat main-dishes salsas Sonora

Mexican Dried Beef with Eggs: Machaca con Huevos Karen Hursh Graber

The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served i... read more

eggs meat breakfast Chihuahua

Tamaulipas-Style Fajitas: Fajitas al Sombrero Karen Hursh Graber

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... read more

cheese masa meat main-dishes Tamaulipas

Cold Beef Salad: Salpicon de Res Karen Hursh Graber

There are many versions of salpicón, which varies from region to region and can contain meat, fish or seafood, but the beef version seems to be the most common. This is a great buffet dish because ... read more

vegetables meat salads salad-dressings

Puebla-style Chalupas: Chalupas Poblanas Karen Hursh Graber

Named for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. ... read more

cheese masa meat salsas Puebla

Beef with Poblano Chile Strips: Res con Rajas de Chile Poblano Karen Hursh Graber

My husband calls this "Mexican beef stroganoff." It uses the technique of "sweating" the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you... read more

vegetables meat main-dishes

Filete Mignon Chipotle Ana María Flores Sánchez

Para 8 personas Ingredientes: 3/4 taza de aceite vegetal 2 latas de 165 grs. de chile chipotle 1 chile ancho 1 cebolla cortada en cuartos 4 dientes de ajo s... read more

meat main-dishes

Dried Beef: Cecina Ana María Flores Sánchez

Serves 4 This dish is one of the most popular light suppers in my mother's home. Ingredients: 1 kilo of beef, preferably flank, cut very thinly, as if for jerky 10 limes Salt 1 ... read more

meat main-dishes

Mexican Meat Loaf: Pastel de Carne Ana María Flores Sánchez

Serves 8 Ingredients: 1/2 kilo ground beef 1/2 kilo ground pork 8 large sausages 4 eggs 1 poblano peppers, cleaned, seeds and veins removed and chopped 1/2 onion, cho... read more

pork meat main-dishes

Birria Stew: Birria Ana María Flores Sánchez

Ingredients: 1/2 kilo of pork, cubed 1/2 kilo of beef, cubed 5 peppercorns 1 clove of garlic 1 small piece (cube) of sweet chocolate 1/2 onion 1 tsp. oregano 2... read more

pork meat main-dishes

Filet Mignon Chipotle Lorraine Russo

(Serves 8) Ingredients: 3/4 cup of vegetable oil 2 - 165 grs.cans of chile chipotle 1 chile ancho 1 onion quartered 4 cloves of garlic salt to your taste ... read more

meat main-dishes

Steak on the grill: Carne asada Karen Hursh Graber

Serves 8 This dish is a favorite from my childhood. No barbecue or party was the same without Carne Asada and I never realized how much I would miss it until I moved from the border to Jalisco whe... read more

meat main-dishes

Braised Leg Of Venison: Pierna De Venado A La Pimienta Karen Hursh Graber

This is most definitely a post-Conquest recipe, with garlic, bacon, black pepper and wine, all of which were introduced by the Spaniards. It may be braised in a slow (325º) oven or on the stovetop. Th... read more

meat main-dishes

Goat and vegetable mole: Mole de caderas Karen Hursh Graber

Every year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan's restaurants by the city's Gastronomic Council, an association of restaurant own... read more

meat main-dishes mole-and-pipian Tehuacán, Puebla

Chile Seed Pipian: Pipián de Semillas de Chile Karen Hursh Graber

It is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico Ci... read more

pork meat main-dishes salsas México D.F.

Baked rice and picadillo: Torta de Arroz Karen Hursh Graber

In México, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, f... read more

vegetables meat main-dishes rice-and-grains

Shredded Venison Salad: Salpicon De Venado Karen Hursh Graber

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,... read more

meat main-dishes

Shredded venison salad: Salpicon de venado Karen Hursh Graber

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,... read more

meat main-dishes salads Yucatán Peninsula