Mexican chicken in yogurt sauce: Enjococado
The name of this dish is derived from the Spanish word jocoque, which is sometimes translated as buttermilk, but is really a type of thick yogurt of Middle Eastern origin. In the city of Puebla, with its large Lebanese population, jocoque is sold in most supermarkets, but in rural areas it is homemade and truly delicious. If you can't find jocoque, a mixture of half sour cream and half regular plain yogurt is an acceptable substitute.
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Steamed turkey in Mexican achiote sauce: Pavo al vapor en recado colorado
Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves an...
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Yucatecan style quail: Codorniz a la yucateca
Yucatecan style quail, typical of the Mexican state of 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, inc...
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Duck in Mexican red pipian sauce: Pato en pipian 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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Mexican rabbit with wine and herbs: Conejo con hierbas de olor
Fresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people oft...
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Aguascalientes style chicken with fruit sauce: Pollo de Aguascalientes
This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Me...
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Mexican mini chicken tortas: Tortitas de pollo
Miniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy subst...
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Jalisco style chicken stew: Cuachala
From Tuxpan, Jalisco, this dish is traditionally eaten in a clay bowl called a plato cuachalero, but it can be served in any kind of soup bowl.
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Mexican guava glazed chicken: Pollo con salsa de guayaba
Although no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create ...
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Oaxacan yellow mole: Amarillo
Called simply (and fondly) "amarillo," this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few mol...
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Mexican turkey in a dark spice sauce: Chilmole from the Yucatan
A traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have orig...
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Mexican chicken and allspice stew: Chilpozontle
A specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can't get allspice leaves, fresh bay leaves work well....
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Stuffed roasted turkey roulade: Rollo de pavo relleno
This traditional Mexican meat stuffing for turkey is reminiscent of Spanish picadillo. Since only the breast — which tends to have less flavor than dark meat — is used in this recipe, the richness ...
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Baked chilaquiles: Chilaquiles al horno
We usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out t...
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Yucatecan lime soup: Sopa de lima
This specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties...
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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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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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Grilled marinated chicken breasts: Pollo atlixquense
"Melting pot" cooking has given rise to innumerable ethnic grocery stores in the United States, and for people who enjoy cooking authentic Mexican food, this means that ingredients are easily available. Dried avocado leaves, essential to several Mixteca recipes, are sold in just about any Mexican grocery store.
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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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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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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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Chicken Soup with Mint: Caldo de Pollo con Hierbabuena
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 ...
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Chicken and Almond Soup: Sopa de Pollo y Almendras
This soup can't be beat for a combination of ease and elegance, especially if you make the chicken stock ahead of time. Making stock is easy, since it cooks while you do other things, and it imparts a ...
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Chicken in almond mole: Pollo en mole almendrado
This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado.
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Puebla-Style Turkey Mole: Mole Poblano de Guajolote
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...
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