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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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...
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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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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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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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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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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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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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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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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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Homemade Fruit Vinegar: Vinagre Casero
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...
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Mexican Pork Chops: Chuletas De Puerco Con Chile Verde
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
...
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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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Salsa Jalapeno "Super Mex"
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...
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Anita's Green Salsa: Salsa Verde
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...
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Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas
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...
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Jalapeño 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 peppers
2 garlic cloves
...
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Mexican Style Eggs: Huevos a la Mexicana
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...
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Pico De Gallo Salsa
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...
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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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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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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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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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