Hot Savory Sandwiches: Pambazos
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...
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Pineapple Chicken: Pollo en Pina
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...
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Tortilla Soup: Sopa Azteca
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...
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Rabbit In Chile Sauce: Conejo En Adobo
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...
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Chicken in Tabascan Pipian: Pollo en Chirmol
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...
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Orange Chicken: Pollo en Naranja
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...
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Chicken Cooked in Avocado and Banana Leaves: PÃlte de Pollo
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...
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Enchiladas
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 ...
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Tacos Al Vapor
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 ...
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Christmas Chicken Breasts with Squash Blossoms: Pechugas Navideñas
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...
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Chicken A La Valentina: Pollo a la Valentina
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...
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Plaza-Style Chicken: Pollo Placero
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.
read moreChicken 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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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 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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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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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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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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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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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 tables...
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Grilled marinated chicken breasts: Pollo atlixquense
"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.
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Chicken in yogurt sauce: Enjococado
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.
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