Mexican stuffing for Christmas turkey: Relleno para totol de nochebuena Karen Hursh Graber

Nochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias... read more

meat side-dishes

Mexican filled plantain croquettes: Croquetas de platano rellenos Karen Hursh Graber

Plantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all ov... read more

fruit side-dishes beans-and-legumes Chiapas

Crunchy Mexican plantain fritters: Aranitas Karen Hursh Graber

These crunchy plantain fritters, or "little Mexican spiders," made with shredded green plantains, remind me of a crispy version of hash brown potatoes or potato latkes. Be sure to use unripe plantains,... read more

fruit side-dishes

Mexican jalapeños stuffed with cream cheese and smoked fish: Jalapeños rellenos con queso crema y pescado ahumado Karen Hursh Graber

Mexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling's Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and n... read more

vegetables seafood side-dishes

Mexican chipotle almonds: Almendras al chipotle Karen Hursh Graber

Nuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dr... read more

vegetarian side-dishes

Mexican mini chicken tortas: Tortitas de pollo Karen Hursh Graber

Miniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy subst... read more

poultry side-dishes

Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño Karen Hursh Graber

The potato tortitas, or "patties" sold inside some of Oaxaca's markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the... read more

vegetables main-dishes side-dishes Oaxaca

Baked sweet potato fries with Mexican miel de maguey: Camotes horneadas con miel de maguey Karen Hursh Graber

These are sweet potato fries without the grease, with a taste reminiscent of Thanksgiving candied yams. In Mexico, sweet potatoes, or camotes, come in white, purple and orange. The orange-fleshed varie... read more

vegetables side-dishes

Coconut and lemongrass rice: Arroz con coco y te limon Karen Hursh Graber

Coconut ready to drain the milk © Sergio Wheeler, 2011 This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients ... read more

side-dishes rice-and-grains

Frijoles de la olla: Mexican beans in broth Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith

Mexican boiled beans — frijoles de la olla — are a delicious, nutricious and fat-free dish.
© Jeanine Thurston, 2011

A pot of freshly made frijoles de la olla is my absolute favorite way to eat beans. I love how pure and fresh they taste fresh from the olla, or pot. As soon as they were ready to eat I would fill a large bowl, add some fresh salsa and scoop them up with a homemade tortilla. read more

vegetarian side-dishes beans-and-legumes

Potatoes in vinaigrette: Botana de papas en escabeche Karen Hursh Graber

Fresh carrots, potatoes and jalapeños are delicious as a snack when prepared in escabeche © Daniel Wheeler, 2010 These potatoes in vinaigrette are a very common bar snack all over México, brough... read more

vegetables vegetarian side-dishes

Mexican potato patties: Tortitas de papa Karen Hursh Graber

Potato, onion, garlic and eggs are essential for tortitas de papa. © Daniel Wheeler, 2010 Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens make... read more

vegetables main-dishes vegetarian side-dishes

Codfish with tomatoes, olives and chiles: Bacalao a la vizcaina Karen Hursh Graber

The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried ... read more

fish main-dishes side-dishes

Baked chilaquiles: Chilaquiles al horno Karen Hursh Graber

We usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out t... read more

poultry masa main-dishes side-dishes

Green rice casserole with poblanos and cheese: Arroz verde con queso y rajas Karen Hursh Graber

If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredie... read more

vegetables vegetarian side-dishes rice-and-grains

Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado Karen Hursh Graber

This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups g... read more

cheese vegetables main-dishes vegetarian side-dishes

Chorizo stuffed chayote: Chayote relleno con chorizo Karen Hursh Graber

The mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured. Ingredients 1 ½ poun... read more

vegetables meat main-dishes side-dishes

Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino Karen Hursh Graber

This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. read more

vegetables vegetarian side-dishes Central Highlands

Zahtar Bread: Pan Arabe con Zatar Karen Hursh Graber

Store bought pita bread can easily be transformed into something a bit more interesting to serve with hummus and other dips. Sumac berries are from the plant Rhus glabra, not to be confused with ... read more

breads side-dishes

Puffy fried bread: Sopaipillas Karen Hursh Graber

Sopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good. read more

breads side-dishes

Cheese-filled Sweet Potato Patties: Tortitas de Camote Karen Hursh Graber

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it c... read more

cheese vegetables vegetarian side-dishes Veracruz

Cream of Sweet Potato Soup: Crema de Camote Karen Hursh Graber

Cremas, or cream soups, are popular all over Mexico, especially as first courses on wedding menus. The addition of sherry at the end makes this a good starter for a festive fall dinner. Ingredients: ... read more

vegetables soups side-dishes

Yucatan Style Pickled Onions: Cebollas Encurtidas Estilo Yucateca Karen Hursh Graber

Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both make great additions to sandwiches. Blanching them... read more

fruit vegetarian spices side-dishes Yucatán Peninsula

Chipotle Chiles in Spicy Sauce: Chipotles Adobados Karen Hursh Graber

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, ... read more

vegetarian salsas side-dishes

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