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: Salpicón 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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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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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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Tamarind Chicken: Pollo al Tamarindo
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 tablespoons oliv...
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Chicken with Fruit Sauce: Pollo de Aguascalientes
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...
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Chicken in Sesame Seed, Pumpkin Seed and Chile Sauce: Tlatonile de Pollo
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...
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Chicken Chimichangas: Chimichangas Nueva Galicia
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 ...
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Chicken in Pulque Broth: Pollo en Pulque
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...
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Rabbit With Wine And Herbs: Conejo con Hierbas de Olor
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...
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Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente
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 down the middl...
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Chicken Vegetable Soup: Caldo Tlalpeño
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...
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Chicken Enchiladas in Peanut and Almond Sauce: Enchiladas en Cacahuate y Almendras
This is a delicious and unique version of enchiladas, reminiscent of the chicken in nut sauces served in Oaxaca and Veracruz. If you can't find raw peanuts, use the ones that come already roasted in ba...
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The Comrad's Russian Salad: Ensalada Rusa de la Comadre
The original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and a ...
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Xalapa-Style Green Mole: Mole Verde de Xalapa
Puebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa's mole verde. Although I have prepared several meatless pipians and red mo...
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Chile And Sesame Seed Sauce: Tlatonile
Made as a paste, somewhat like mole paste, tlatonile is most often used in the same way. The following recipe gives directions for using it as a sauce for a chicken main dish. However, do not hesitate ...
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Game Hens in Pomegranate and Honey Sauce: Pollito Tierno en Salsa de Granada y Miel
I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hens are sold in the supermarkets and labeled pollitos tiernos, "tender little...
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Carmen Solis' Chicken Estofado: Estofado de Pollo de Carmen Solis
To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the traditional...
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Juchitan Market-Style Chicken: Pollo del Mercado Juchiteco
This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch...
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Chicken Tequila Fettuccine: Pollo al Tequila con Fettuccine
This recipe is from the late Doctora Lorena Otero, good friend and "foodie" par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried. ...
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Steamed Turkey in 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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