Anchos Encurtidos: Sweet and Hot Ancho Chiles
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...
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Hot Savory Sandwiches: Pambazos
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...
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Pickled Jalapenos: Jalapenos En Escabeche
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...
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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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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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Chicken in Tabascan Pipian: Pollo en Chirmol
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...
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Chicken Cooked in Avocado and Banana Leaves: Pílte de Pollo
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...
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Seven Seas Fish: Pescado Siete Mares
This dish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to melt over the ...
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Smoked Chile Conserves: Chipocludos
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...
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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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Ranch Style Eggs: Huevos Rancheros
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...
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Shrimp A La Diabla: Camarones a la Diabla
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....
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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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Plaza-Style Chicken: Pollo Placero
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.
read moreSpicy Braised Pork: Puerco Estilo Apatzingan
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.
read moreFish in Spicy Tomato Sauce: Pescado a la Veracruzana
This is one version of the Veracruz classic traditionally made with huachinango, red snapper. It has everything you could want in a healthy Mexican dish -- bright flavors and lean protein, without sacrificing regional authenticity.
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Yucatán Style Baked Marinated Salmon: Salmón Pibil
Ingredients
2 banana leaves, passed over a flame to soften
2 pound piece salmon filet
1 brick achiote paste (100 grams, about 2 ounces)
¾ cup bitter orange juice (or use half sw...
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Fish in Red Pipian: Pescado en Pipián Rojo
The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use...
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Chicken in Sesame Seed, Pumpkin Seed and Chile Sauce: Tlatonile de Pollo
This sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I rec...
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