Tacos al vapor
A delicious and authentic recipe for tacos al vapor made with chicken breasts.
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Braised chicken with apples: Pollo con manzanas
On a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year's dinner. It sounded delicious and he promised to ask her for the recipe. A few nigh...
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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 lit...
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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 trad...
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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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Chicken in Almond Sauce: Pollo en Salsa de Almendras
This dish is easy and elegant enough for company, as well as a delicious every-day comida. It may be made ahead and reheated, covered.
Ingredients:
1 3 1/2-4 pound chicken, cut into serv...
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Oaxacan Black Mole: Mole Negro Oaxaqueño
The most famous of Oaxaca's many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large ...
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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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Yucatecan Three-Meat Stew: Puchero Yucateco de Tres Carnes
Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the pl...
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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 and Fruit Stew: Manchamanteles
Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that...
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Turkey in Piquant Herb and Spice Broth: Pavo en Escabeche
Two years ago, along the road from Palenque to the Campeche, passing the small campechano town of Esmarga, we stopped at a roadside palapa restaurant - one of the small, thatched-roof eat...
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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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Chicken in Peanut Sauce: Pollo Encacahuatado
Moles and other thick sauces made with nuts and seeds go best with chicken and pork. This recipe is from the town of Huauchinango, Puebla, set in a cloud forest not far from the Puebla-Veracruz border....
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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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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 ...
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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 hesita...
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Oyster Mushroom Chileatole: Chileatole de Setas
Mushrooms proliferate in the mist-covered hills of north central Veracruz, the only place I have ever seen chileatole made with them, in this case with setas or oyster mushrooms. It would probabl...
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Yucatecan Style Chicken: Pollo Ticul
This tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces...
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Quail with Rice: Arroz con Codorniz
This recipe, using saffron and olive oil, clearly reflects the Spanish side of Mexican cooking and is similar to arroz con pollo. If your market sells quail breasts, they are more convenient to use ...
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Yucatecan Style Quail: Codorniz a la Yucateca
This recipe, typical of the 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, increasing proportions accordi...
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Duck in Red Pipian Sauce: Pato en Pipián 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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Duck Tacos: Tacos de Pato
Whether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good ...
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