Tomatillo Herb Sauce: Salsa Verde con Hierbas Karen Hursh Graber

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... read more

vegetarian salsas

Chile Seed Pipian: Pipián de Semillas de Chile Karen Hursh Graber

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... read more

pork meat main-dishes salsas México D.F.

Corn Fungus Crepes: Crepas De Huitlacoche Karen Hursh Graber

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... read more

vegetables main-dishes vegetarian salsas

Chicken with Anchos and Oyster Mushrooms: Pollo al Ancho con Setas Karen Hursh Graber

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... read more

vegetables poultry main-dishes 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

meat main-dishes salsas Puebla

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero Karen Hursh Graber

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... read more

vegetables meat main-dishes salsas Puebla Tlaxcala Hidalgo

Chicken in Tabascan Pipian: Pollo en Chirmol Karen Hursh Graber

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... read more

poultry masa main-dishes salsas Tabasco

Chicken Cooked in Avocado and Banana Leaves: Pílte de Pollo Karen Hursh Graber

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... read more

vegetables poultry main-dishes salsas

Plaza-Style Chicken: Pollo Placero Karen Hursh Graber

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.

The five senses of Frida Maggie Van Ostrand

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... read more

main-dishes salsas side-dishes

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... read more

vegetarian salsas

Pickled Fresh Chiles with Vegetables: Chiles en Escabeche Karen Hursh Graber

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... read more

vegetables vegetarian salsas

Fresh Chile Strips in Cream Sauce: Rajas con Crema Karen Hursh Graber

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... read more

vegetables vegetarian salsas

Duck Breast in Pumpkin Seed Sauce: Pechuga de Pato en Pipian Verde Karen Hursh Graber

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... read more

poultry main-dishes salsas

Eggs In Green Salsa: Huevos Al Albañil Karen Hursh Graber

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... read more

eggs breakfast salsas

Hot Savory Sandwiches: Pambazos Karen Hursh Graber

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... read more

vegetables poultry breads main-dishes salsas

Smoked Chile Conserves: Chipocludos Karen Hursh Graber

This conserve, also called chipotles a la poblana, has a tantalizing hot-and-sweet flavor, and should not be confused with chipotles adobados, to which it bears little resemblance. This recipe is... read more

vegetarian salsas

Ranch Style Eggs: Huevos Rancheros Ana María Flores Sánchez

Serves 2 This dish is very poular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes fo... read more

eggs breakfast salsas

Shrimp A La Diabla: Camarones a la Diabla Ana María Flores Sánchez

Serves 6 - 8 Ingredients: 1 1/2 kilos of shrimp, cleaned and deveined 1/2 onion thinly sliced lengthwise 4 cloves of garlic, minced 3 Tbsp. oil 3 Tbsp. butter 1 Tbsp.... read more

seafood main-dishes salsas

Yucatecan achiote paste: Pasta de achiote Karen Hursh Graber

Also known as recado colorado in the Yucatan, where it originated, this Yucatecan achiote paste is a marinating paste that can be used on chicken, pork or fish. Although the base for achiote pas... read more

main-dishes salsas Yucatán Peninsula

Mexican ancho chile salsa with orange juice: Salsa de ancho con jugo de naranja Karen Hursh Graber

This versatile Mexican ancho chile 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 freshl... read more

vegetables fruit salsas

Spicy Braised Pork: Puerco Estilo Apatzingan Karen Hursh Graber

The area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary.

Green chiles with Mexican cheese: Rajas con queso Karen Hursh Graber

Ingredients 1 kilo (2.2 pounds) green chiles (poblanos) 3/4 kilo (1.5 pounds)) tomatoes, chopped 2 large onions, chopped 4 tablespoons oil 3 teaspoons salt 1/2 kilo (1.1... read more

vegetarian salsas side-dishes

Fried Mexican cheese with epazote and tomatillo sauce: Queso frito con salsa de epazote y tomate verde Karen Hursh Graber

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... read more

cheese salsas side-dishes

Mexican cantaloupe salsa: Salsa de melon Karen Hursh Graber

This Mexican cantaloupe 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... read more

fruit vegetarian salsas