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 Yucatan style pickled onions make great additions ...
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Mexican grilled green onions: Cebollitas a la parilla
No matter where in the world I am, I can close my eyes and conjure up the aroma of mild green onions emanating from the trucks that pass through Cholula every night on their way to the huge distributio...
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Mexican sweet and sour beets: Betabel agridulce
Mexican sweet and sour beets keep well in the refrigerator, and can be served as is for an easy botana, or added to salads. Half orange juice and half lime juice is a fine substitute for the naranja ag...
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Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco
Oaxaca white beans with dried shrimp: Frijoles blancos con camaron seco
This recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling's wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava...
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Mexican stuffing for Christmas turkey: Relleno para totol de nochebuena
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...
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Mexican filled plantain croquettes: Croquetas de platano 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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Crunchy Mexican plantain fritters: Aranitas
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,...
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Mexican jalapeños stuffed with cream cheese and smoked fish: Jalapeños rellenos con queso crema y pescado ahumado
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...
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Mexican chipotle almonds: Almendras al chipotle
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...
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Mexican mini chicken tortas: Tortitas de pollo
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...
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Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño
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...
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Baked sweet potato fries with Mexican miel de maguey: Camotes horneadas con miel de maguey
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...
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Coconut and lemongrass rice: Arroz con coco y te limon
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
...
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Frijoles de la olla: Mexican beans in broth
Potatoes in vinaigrette: Botana de papas en escabeche
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...
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Mexican potato patties: Tortitas de papa
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...
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Codfish with tomatoes, olives and chiles: Bacalao a la vizcaina
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 ...
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Baked chilaquiles: Chilaquiles al horno
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...
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Green rice casserole with poblanos and cheese: Arroz verde con queso y rajas
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...
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Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado
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...
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Chorizo stuffed chayote: Chayote relleno con chorizo
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...
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Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino
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.
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Zahtar Bread: Pan Arabe con Zatar
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 ...
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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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