The five senses of Frida
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...
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Green Chiles Rajas with Cheese
Ingredients:
1 Kilo (2.2 lbs) Green chiles - poblanos
3/4 Kilo (1.5 lbs.) Tomatoes - chopped
2 Large onions - chopped
4 Tbs. Oil
3 Tsp. Salt
1/2 Kilo (1.1 lbs.) of Queso Fresco or ...
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Beans in Their Own Broth: Frijoles de Olla
This is the classic bean dish which is brought to the table in a large bowl after the main course has been eaten, for those who would like to help themselves to more food. It is the basis for innumerab...
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Avocado Mousse: Mousse De Aguacate
The mousse may be made in a six-cup ring mold or individual molds. It is frequently served in Mexico with camarón pacotillo - small cooked cocktail shrimp - in the center of the ring or as a garnis...
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Requeson Cheese with Fried Tortilla Triangles: Resquesón Botanero con Totopos
Requesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste si...
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Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo
In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice.
Ingredients:
2 tablespoons vegetable oil
¼ cup chopp...
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Setas con Epazote
Setas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and ...
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Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas
Amaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Tha...
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Cheese-filled Sweet Potato Patties: Tortitas de Camote
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...
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Cream of Sweet Potato Soup: Crema de Camote
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: ...
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Puffy fried bread: Sopaipillas
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.
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Cold Avocado Soup: Sopa Fría de Aguacate
Originally from the tropical coastal state of Tabasco, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Try adding a...
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Chile Strips with Cheese: Rajas con Queso
This dish uses the famous quesillo - Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour...
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Making Tortillas
Once you have acquired your tortilla press and a comal or griddle, all you will need is some waxed paper, cut into squares to fit the dimensions of the tortilla press, to keep the dough from sti...
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Fried Cheese with Epazote and Tomatillo Sauce: Queso Frito con Salsa de Epazote y Tomate Verde
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...
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Filled Plantain Croquettes: Croquetas de Plátano Rellenos
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...
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Frijoles Negros a la Veracruzana: Veracruz-Style Black Beans
The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. T...
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Cheese Soup: Crema de Queso
There are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving.
Ingredie...
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Mexico's irresistible bakeries and breads: las panaderias
Como pan caliente - "like hot bread"- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary ro...
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Savory dinner loaves: Mochos
These elegant loaves, mildly flavored with onion and garlic, reflect the sophistication that the French influence brought to Mexican baking. They are served as an accompaniment to the cream soup course...
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Mushrooms in Vinaigrette: Hongos en Escabeche
Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre...
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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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Cowboy Beans: Frijoles Charros
A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi...
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Potatoes In Vinaigrette: Botana De Papas En Escabeche
These potatoes in vinaigrette are a very common bar snack all over México, brought to the table with toothpicks for spearing as an accompaniment to drinks. This version, with carrots and jalapeños, s...
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Yucatan Style Pickled Onions: Cebollas Encurtidas Estilo Yucateca
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...
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