Oaxacan yellow mole: Amarillo Karen Hursh Graber

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... read more

vegetables poultry main-dishes mole-and-pipian Oaxaca

Mexican turkey in a dark spice sauce: Chilmole from the Yucatan Karen Hursh Graber

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... read more

poultry main-dishes Campeche, Campeche

Mexican chicken and allspice stew: Chilpozontle Karen Hursh Graber

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.... read more

poultry main-dishes Puebla

Stuffed roasted turkey roulade: Rollo de pavo relleno Karen Hursh Graber

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 ... read more

poultry main-dishes

Baked chilaquiles: Chilaquiles al horno Karen Hursh Graber

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... read more

poultry masa main-dishes side-dishes

Yucatecan lime soup: Sopa de lima Karen Hursh Graber

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... read more

poultry soups Yucatán

Mexican grilled chicken in lime marinade: Pollo a la parilla con marinada de limon Karen Hursh Graber

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... read more

poultry main-dishes

Duck in blackberry sauce: Pato a la zarzamora Karen Hursh Graber

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. read more

fruit poultry main-dishes

Grilled marinated chicken breasts: Pollo atlixquense Karen Hursh Graber

"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. read more

poultry Puebla

Chicken in yogurt sauce: Enjococado Karen Hursh Graber

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. read more

poultry Puebla

Grilled chicken with orange, honey and chipotle glaze: Pollo a la parrilla con salsa de naranja, miel y chipotle Karen Hursh Graber

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. read more

poultry main-dishes

Enchiladas in red chile sauce: Enchiladas dobladas Karen Hursh Graber

"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... read more

cheese poultry masa meat main-dishes vegetarian salsas

Chicken salad with chipotle vinaigrette: Salpicon de pollo Karen Hursh Graber

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 called�... read more

poultry main-dishes salads salad-dressings

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

Chicken and Almond Soup: Sopa de Pollo y Almendras Karen Hursh Graber

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 ... read more

poultry soups

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.

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

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

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

Chicken with Fruit Sauce: Pollo de Aguascalientes Karen Hursh Graber

This 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 Mexican poet Renato Leduc w... read more

fruit poultry main-dishes Aguascalientes

Chicken Chimichangas: Chimichangas Nueva Galicia Karen Hursh Graber

These are lighter than Tex-Mex chimichangas because they are sautéed rather than deep-fried. Using dark meat results in a moister and more flavorful filling. Although a very simple recipe, the use of ... read more

poultry masa main-dishes

Chicken in Pulque Broth: Pollo en Pulque Karen Hursh Graber

Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hea... read more

poultry main-dishes soups rice-and-grains Hidalgo

Rabbit With Wine And Herbs: Conejo con Hierbas de Olor Karen Hursh Graber

Fresh herbs make all the difference in this recipe, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people often keep pots of them on the patio for p... read more

poultry main-dishes spices

Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente Karen Hursh Graber

This recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split ... read more

poultry main-dishes salsas Guerrero

Chicken Vegetable Soup: Caldo Tlalpeño Karen Hursh Graber

This soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredie... read more

poultry main-dishes soups Jalisco