The five senses of Frida
Frida Kahlo was a captivating artist and an intriguing, seductive woman. If we hadn't figured that out from the many books written about her, we would certainly have gotten the point from the motion pi...
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Mexican salsas
salsa . (Latin salsa, salted.) fem. Composition or mixture of several edible substances, diluted, made to dress or season food.
There is no doubt that the above definition was translated from...
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Jalapeno Salsa
Ingredients:1 Kilo (2.2 lbs) Tomatoes
1 Tbsp. Marjoram
4 Peppercorns
4 Whole cloves
1 Large onion
2 Tbsp. Salt
1 12oz Jar Jalapeño chiles
2 Garlic cloves
Water
How to Prepare:C...
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Mexican Green Salsa
Ingredients:
1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed)
10 small green chiles
4 C. Water
3 Garlic cloves
2 Peppercorns
2 Cloves
1/2 tsp. Salt
How to Prepare...
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Green Chiles Rajas with Cheese
Ingredients:
1 Kilo (2.2 lbs) Green chiles - poblanos
3/4 Kilo (1.5 lbs.) Tomatoes - chopped
2 Large onions - chopped
4 Tbs. Oil
3 Tsp. Salt
1/2 Kilo (1.1 lbs.) of Queso Fresco or ...
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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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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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Filet Mignon with Tomatillo-Chipotle Sauce: Filete de Res al Chipotle
The colonial silver mining town of Alamos, Sonora was designed by the king of Spain's personnal architect and remains every bit as impressive today as it was three hundred years ago. While staying at A...
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Tomatillo and Tomato Salsa: Salsa de Tomate y Jitomate
Dried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexica...
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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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Bricklayers' Salsa: Salsa de Albaniles
Bricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa requires no cooking other than boiling the tomatillos, it was popular with them. It can be ma...
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Northern Mexican "Drunken" Salsa: Salsa Borracha Nortena
This goes particularly well with the hearty grilled beef dishes of northern Mexico. If there is no tequila on hand, substitute with an extra ¼ cup of beer.
Ingredients:
1 mulato chile, se...
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Achiote Paste: Pasta de Achiote
Also known as recado colorado in the Yucatan, where it originated, this marinating paste can be used on chicken, pork or fish. Although the base for achiote paste is sold under several brand nam...
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Tomatillo Salsa with Avocado: Salsa de Tomate Verde con Aguacate
This salsa retains the fresh, green taste of tomatillos that have not been boiled. It can be made ahead, except for the avocado, which should be added right before serving. Just about everyone who tast...
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Corn Fungus Crepes: Crepas De Huitlacoche
Sometimes translated to English as "corn smut," huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, how...
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Roasted Tomato Salsa: Salsa Asada
In the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, t...
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Tomatillo Herb Sauce: Salsa Verde con Hierbas
By not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortill...
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Fettucine with Ancho Sauce: Fettucine al Ancho
Here, the dried chiles are soaked with the other ingredients, rather than in water or vinegar, as is normally the case. Seville orange juice, which I learned to cook with in the Yucatan, is a great sub...
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Pineapple Salsa: Salsa De Piña
The Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distrib...
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Short Ribs in Guajillo Chile Sauce: Agujas Cortas en Salsa de Guajillo
Short ribs are both tasty and economical, but many people shy away from them because of their long cooking time. Mexican cooks frequently use pressure cookers for tougher cuts of meat, usually with ten...
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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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Cantaloupe Salsa: Salsa de Melon
This salsa was an invention that we came up with while visiting friends in southern Mexico. We served it with the meal, and ate leftovers later with tortilla chips. The best way to determine the ripene...
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Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero
Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl...
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Pickled Fresh Chiles with Vegetables: Chiles en Escabeche
This is one of the most versatile and colorful ways of using fresh green chiles. At large regional fairs and smaller ferias throughout the country, glass jars of chiles en escabeche are offered for sal...
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Adobo: Seasoning Sauce for Chicken, Rabbit, Meat or Shrimp
Ingredients:
4-5 ancho chiles, stems and seeds removed
1/4 onion
2 cloves garlic
4-5 small tomatoes, charred on the comal
4-5 cloves garlic, charred on the comal
...
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