Veracruz-style chicken tamales: Tamales rojos veracruzanos con pollo Karen Hursh Graber

I first had these many years ago in the main plaza of the port of Veracruz. We'd stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only... read more

poultry masa main-dishes Veracruz

Tortilla Soup: Sopa Azteca Karen Hursh Graber

This is our most frequently requested soup recipe, quite often sought out by readers wanting to duplicate what they've just eaten in a Mexican restaurant. Although there are many variations, the follow... read more

poultry masa soups

Enchiladas Karen Hursh Graber

Ingredients 24 soft corn tortillas 2 cups of shredded chicken 1 white onion finely chopped 1 1/2 cups of roughly grated Mexican cheese such as manchego (Monterey ... read more

poultry main-dishes

Tacos Al Vapor Karen Hursh Graber

Ingredients: 3 whole chicken breasts Water 3 tsp. salt 3 Tbsp. oil 1 kilo (2.2 lbs) tomatoes - chopped 2 large onions - chopped 2 tsp. salt 1/2 Tbs ... read more

poultry masa main-dishes

Christmas Chicken Breasts with Squash Blossoms: Pechugas Navideñas Ana María Flores Sánchez

Huitlacoche is a black fungus which grows on corn. I personally choose to omit this ingredient as it has a distinct flavor which is just not appealing to me. It is, however, a favorite of some of my fr... read more

poultry main-dishes salsas

Rabbit In Chile Sauce: Conejo En Adobo Karen Hursh Graber

The rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined wi... read more

poultry main-dishes salsas

Quail with Rice: Arroz con Codorniz Karen Hursh Graber

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 ... read more

poultry main-dishes rice-and-grains

Duck Tacos: Tacos de Pato Karen Hursh Graber

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 ... read more

poultry main-dishes tacos-and-enchiladas salsas

Pineapple Chicken: Pollo en Pina Karen Hursh Graber

The combination of chicken and fruit is a hallmark of southern Mexican cooking. This recipe is adapted from one by Maria Concepción Portillo, a native of Oaxaca who collected over 250 recipes from her... read more

fruit poultry main-dishes Oaxaca

Braised chicken with apples: Pollo con manzanas Karen Hursh Graber

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... read more

fruit poultry main-dishes Morelos

Chicken with Anchos and Oyster Mushrooms: Pollo al Ancho con Setas Karen Hursh Graber

Oyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refr... read more

vegetables poultry main-dishes salsas

Chicken Livers Cooked in Corn Husks: Tamal de Higado Karen Hursh Graber

Although it contains no corn dough, this dish is called a tamal because of its cornhusk wrapping. Chicken livers are popular in Mexico, and in Oaxaca they are a traditional food at weddings. This re... read more

poultry main-dishes

Chicken in Tabascan Pipian: Pollo en Chirmol Karen Hursh Graber

Chirmol is a thick sauce resembling the pipian rojo of central Mexico. It is served in Tabasco with fish, chicken and pork. Ingredients for the chicken: 1 3 ½-4 pound chicken, cut into serv... read more

poultry masa main-dishes salsas Tabasco

Chicken Cooked in Avocado and Banana Leaves: Pílte de Pollo Karen Hursh Graber

This dish, which I first had at a wedding in Atzompa, Oaxaca, is sometimes called barbacoa de pollo. It is flavored with either avocado or hoja santa leaves, both of which have an anise-like flav... read more

vegetables poultry main-dishes salsas

Plaza-Style Chicken: Pollo Placero Karen Hursh Graber

From early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish - chicken, vegetables and enchilada sauce - which had been pre-cooked at home, then heat them in hot oil or lard just before serving individual customers. The same thing is easy to do for guests, preparing the chicken, vegetables and enchilada sauce separately, ahead of time, and frying and assembling just before serving. Use individual oval platters if possible.

Duck Breast in Pumpkin Seed Sauce: Pechuga de Pato en Pipian Verde Karen Hursh Graber

Pipian is a specialty of central Mexico, especially the states of Puebla and Mexico. Restaurants in Mexico seem to feature more duck on their menus in the last few years, although the native muscovy du... read more

poultry main-dishes salsas

Grilled Chicken: Pollo al Carbon Karen Hursh Graber

Although there are two distinct schools of thought on grilled chicken, one that advocates par boiling and one that does not, Mexican cooks do not par boil and are not afraid to let the chicken skin bla... read more

fruit poultry main-dishes

Chiapas style chicken and fruit stew: Estofado de pollo en frutas Karen Hursh Graber

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more

vegetables fruit poultry main-dishes soups Chiapas

Hot Savory Sandwiches: Pambazos Karen Hursh Graber

Every region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten... read more

vegetables poultry breads main-dishes salsas

Chicken A La Valentina: Pollo a la Valentina Ana María Flores Sánchez

Serves 4 Ingredients: 8 pieces of chicken (legs and thighs or breasts) boiled until completely cooked but still firm 12 plum tomatoes or 6 beefsteak tomatoes boiled or roasted, ground in a... read more

poultry main-dishes

Mexican orange chicken: Pollo en naranja Karen Hursh Graber

A specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxaca... read more

fruit poultry main-dishes Oaxaca

Chicken in Mexican amaranth sauce: Pollo en amaranto Karen Hursh Graber

This dish, and other similiar chicken and amaranth combinations, is also called mole de amaranto and tinga de pollo con amaranto, depending on the part of the country where it is found. D... read more

poultry main-dishes

Mexican chicken and fruit stew: Manchamanteles Karen Hursh Graber

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... read more

vegetables fruit poultry main-dishes soups Puebla

Mexican braised chicken with vanilla: Pollo al vainilla Karen Hursh Graber

As unlikely as it may seem, vanilla pods, or "beans", are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the ... read more

poultry main-dishes Veracruz

Chicken tequila fettuccine: Pollo al tequila con fettuccine Karen Hursh Graber

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. ... read more

poultry pastas main-dishes