Anchos Encurtidos: Sweet and Hot Ancho Chiles Karen Hursh Graber

Here in Cholula, the market ladies sell pickled sweet-and-hot chipotles known locally as " chipocludos," a recipe for which was given in this column in the February 2003 issue of Mexico Connect. This... read more

vegetarian salsas side-dishes Puebla

Pickled Jalapenos: Jalapenos En Escabeche Karen Hursh Graber

This is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they ma... read more

vegetables vegetarian salsas side-dishes

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

Jalapeo salsa: Salsa de chile jalapeño

Ingredients 1 ilo (2.2 lbs) tomatoes 1 Tbsp. marjoram 4 peppercorns 4 whole cloves 1 large onion 2 Tbsp. salt 1 12-oz Jar jalapeño chiles 2 garlic cloves Water Cook t... read more

salsas

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

Filet mignon with tomatillo-chipotle sauce: Filete de res al chipotle Karen Hursh Graber

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... read more

masa meat main-dishes salsas Sonora

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

Fettucine with Ancho Sauce: Fettucine al Ancho Karen Hursh Graber

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... read more

pastas main-dishes vegetarian salsas

Baked Marinated Pork: Cochinita Pibil Karen Hursh Graber

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. ... read more

fruit pork main-dishes salsas Yucatán Peninsula

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

Shrimp Enchiladas: Enchiladas Cameron Karen Hursh Graber

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... read more

cheese seafood masa main-dishes salsas

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

Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas Karen Hursh Graber

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... read more

masa vegetarian salsas side-dishes Oaxaca

Puebla-style Chalupas: Chalupas Poblanas Karen Hursh Graber

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. ... read more

cheese masa meat salsas Puebla

Homemade Fruit Vinegar: Vinagre Casero Karen Hursh Graber

In the cooler areas of Mexico, homemade vinegar is usually made with apples, while in warmer places, the abundant pineapples are used to make the pineapple "beer" called tepache and the pineapple vi... read more

fruit vegetarian salsas

Mexican Pork Chops: Chuletas De Puerco Con Chile Verde Karen Hursh Graber

Submitted by: Bruce McKay Recipe modified from recipe compilation by Amalia Ruiz Clark Serves: 4 4 pork chops, 3/4" to 1" thick pinch: seasoned salt and seasoned pepper 1/4 C. flour ... read more

pork main-dishes salsas

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

Salsa Jalapeno "Super Mex" Karen Hursh Graber

Recipe submitted by: Bruce Mckay For each cup of salsa: 3 large, pickled jalapenos (or 4 to 5 small pickled jalapenos) 3 Tbsp. liquid from pickled jalapenos 1/4 onion 1... read more

salsas

Anita's Green Salsa: Salsa Verde Ana María Flores Sánchez

Ingredients: 1 lb. tomatillos, husked and washed 4 serrano peppers, washed 1/4 onion 1 garlic clove Cilantro to taste (5 sprigs or so) Salt to taste Preparation: Toa... read more

vegetarian salsas

Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas Ana María Flores Sánchez

Ingredients: 5 large Beefsteak tomatoes or 10 plum tomatoes, roasted 2 poblano peppers, roasted and thinly sliced 1/2 onion, sliced lengthwise 4 Tbsp. oil Salt to taste Pr... read more

vegetarian salsas

Jalapeño Salsa Karen Hursh Graber

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 peppers 2 garlic cloves ... read more

salsas

Mexican Style Eggs: Huevos a la Mexicana Ana María Flores Sánchez

Serves 2 Ingredients: 4 eggs 1 medium sized tomato, washed and diced 1/4 onion finely chopped 1 or 2 serrano peppers, chopped 1 Tbsp. butter 1 Tbsp. oil Salt to ta... read more

eggs breakfast salsas

Pico De Gallo Salsa Karen Hursh Graber

Ingredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed an... read more

vegetables fruit 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

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