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...
read more
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 is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen ...
read more
Mexican Pig Party
A Mexican Pig Party plus My Recipe for Mexicanized Mexissippi Style Crackling Cornbread From the Series "At Home in Talpa de Allende, Jalisco" By Jenny McGill © Jenny McGill 2008 Heaping platters o...
read more
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 Rhus t...
read more
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...
read more
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.
read more
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...
read more
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: ½...
read more
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...
read more
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 fo...
read more
Chipotle Chiles in Spicy Sauce: Chipotles Adobados
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
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 r...
read more
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...
read more
Baked Jalapenos Stuffed with Smoked Fish and Cheese: Jalapenos Rellenos con Pescado Ahumado y Queso al Horno
This could be called a Mexican version of the jalapeño "poppers" popular north of the border. The idea for the filling came from Susana Trilling, who has written about the smoked mullet of southern Oa...
read more
Avocado Mousse: Mousse De Aguacate
Ingredients: 2 envelopes unflavored gelatin 1 ½ cups chicken or shrimp broth 1 tablespoon freshly squeezed lime juice 1/3 cup finely chopped green onion or scallion 1 fresh roma or plum tomato, seeded...
read more
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 Farmer's Cheese - cru...
read more
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...
read more
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...
read more
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 pambazos are ...
read more
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 tortil...
read more
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...
read more
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...
read more
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. Ingredien...
read more
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...
read more
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...
read more
