Sweet And Sour Tomatillo Conserve: Tomates Verdes Encurtidos
Visually, these remind me of the pickled green tomatoes that are nearly always on the table in New York's kosher delis. But the sweet-and-sour vinaigrette, with the addition of green chiles, makes them...
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Baked Marinated Pork: Cochinita Pibil
This is the quintessential Yucatecan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. ...
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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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Maguey Leaf Wrapped Cooking: Mixiotes
The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews.
This wrap...
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Mango salsa: Salsa de mango
The streets are littered with mango pits, and stands selling fresh mangos-on-a-stick, cut to resemble flowers, are on every other street corner. Is it a festival? A fair? No, it's just mango seas...
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Chilaquiles with Chicken and Cheese: Chilaquiles con Pollo y Queso
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...
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Fresh Chile Strips in Cream Sauce: Rajas con Crema
This Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spin...
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Fried Cheese with Epazote and Tomatillo Sauce: Queso Frito con Salsa de Epazote y Tomate Verde
This recipe is a house specialty at Chialingo's restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particula...
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Ancho Salsa with Orange Juice: Salsa de Ancho con Jugo de Naranja
This versatile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange ju...
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Stuffed Fish Filets with Almond Sauce: Rollos del Mar
Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The al...
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Chile Seed Pipian: Pipián de Semillas de Chile
It is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico Ci...
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Salsa de Aguacate con Kiwi: Avocado and Kiwi Salsa
When I went to visit friends in warmer parts of Mexico, I was surprised to see so many kiwis in the market. This drab brown, coarse-skinned fruit embodies the saying that "beauty is on the inside" beca...
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Jalisco Style Enchiladas: Enchiladas Tapatias
Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making...
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Duck Breast in Pumpkin Seed Sauce: Pechuga de Pato en Pipian Verde
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...
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Eggs In Green Salsa: Huevos Al Albañil
Huevos al Albañil literally means "bricklayer's eggs", but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool morni...
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Shrimp Enchiladas: Enchiladas Cameron
Guest Recipe By Vicky Cowal
I bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 peso...
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Pollo Tizatlan
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...
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Red Snapper with Mango Sauce: Huachinango con Salsa de Mango
Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe...
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Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas
This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce...
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Puebla-style Chalupas: Chalupas Poblanas
Named for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. ...
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Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente
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 ...
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Chipotle Chiles in Spicy Sauce: Chipotles Adobados
These have become a kitchen staple, both north and south of the border. Besides using them to make the currently popular "chipotle mayonnaise," they can be added to sauces, marinades, salad dressings, ...
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Chicken with Anchos and Oyster Mushrooms: Pollo al Ancho con Setas
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...
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Pineapple Salsa: Salsa de Pina
Although this salsa uses pineapple as its only fruit, it combines well with other kinds of fruit to make accompaniments for simple grilled or broiled chicken or fish. Don't hesitate to use fresh aprico...
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