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 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

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

Game hens in pomegranate and honey sauce: Pollito tierno en salsa de granada y miel Karen Hursh Graber

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... read more

fruit poultry main-dishes

Chicken Enchiladas in Peanut and Almond Sauce: Enchiladas en Cacahuate y Almendras Karen Hursh Graber

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... read more

poultry masa main-dishes

The Comrad's Russian Salad: Ensalada Rusa de la Comadre Karen Hursh Graber

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... read more

vegetables poultry salads salad-dressings

Xalapa-style green mole: Mole verde de Xalapa Karen Hursh Graber

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 ... read more

vegetables poultry main-dishes mole-and-pipian Xalapa, Veracruz

Chile And Sesame Seed Sauce: Tlatonile Karen Hursh Graber

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... read more

poultry salsas

Oyster mushroom chileatole: Chileatole de setas Karen Hursh Graber

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... read more

vegetables poultry soups Veracruz

Carmen Solis' chicken estofado: Estofado de pollo de Carmen Solis Karen Hursh Graber

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... read more

poultry main-dishes soups Oaxaca

Juchitan market-style chicken: Pollo del mercado juchiteco Karen Hursh Graber

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... read more

poultry main-dishes salsas Oaxaca

Chicken in almond sauce: Pollo en salsa de almendras Karen Hursh Graber

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... read more

poultry main-dishes salsas

Oaxacan black mole: Mole negro oaxaqueño Karen Hursh Graber

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 ... read more

poultry main-dishes mole-and-pipian Oaxaca

Turkey in Piquant Herb and Spice Broth: Pavo en Escabeche Karen Hursh Graber

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... read more

poultry main-dishes soups Yucatán Peninsula

Chicken in Peanut Sauce: Pollo Encacahuatado Karen Hursh Graber

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.... read more

poultry main-dishes Puebla

Yucatecan Style Chicken: Pollo Ticul Karen Hursh Graber

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... read more

vegetables fruit poultry main-dishes Yucatán Peninsula

Chicken and Huitlacoche Stuffed Chiles: Chiles Rellenos con Pollo y Huitlacoche Karen Hursh Graber

This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned... read more

cheese vegetables poultry main-dishes

Chilaquiles with Chicken and Cheese: Chilaquiles con Pollo y Queso Karen Hursh Graber

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up lefto... read more

cheese poultry masa breakfast salsas

Jalisco Style Red Pozole: Pozole Rojo Jalisciense Karen Hursh Graber

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of ... read more

poultry main-dishes soups rice-and-grains Jalisco

Pollo Tizatlan Karen Hursh Graber

The most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in ev... read more

vegetables poultry main-dishes salsas rice-and-grains

Yucatecan Salbutes: Salbutes Yucatecos Karen Hursh Graber

These delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with gro... read more

vegetables poultry masa Yucatán

Chicken in Poblano Cream Sauce: Pollo Poblano Karen Hursh Graber

This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. I... read more

cheese poultry main-dishes