Pickled Jalapenos: Jalapenos En Escabeche Karen Hursh Graber

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

vegetables vegetarian salsas side-dishes

Baked Jalapenos Stuffed with Smoked Fish and Cheese: Jalapenos Rellenos con Pescado Ahumado y Queso al Horno Karen Hursh Graber

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

cheese fish side-dishes

Avocado Mousse: Mousse De Aguacate Karen Hursh Graber

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 fre... read more

vegetables side-dishes salads

Beans in their own broth: Frijoles de olla Karen Hursh Graber

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

side-dishes beans

Setas con Epazote Karen Hursh Graber

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 ... read more

vegetables vegetarian side-dishes Tlaxcala

Chile Strips with Cheese: Rajas con Queso Karen Hursh Graber

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... read more

cheese vegetarian side-dishes

Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas Karen Hursh Graber

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

masa vegetarian salsas side-dishes Oaxaca

Rice with Huitlacoche: Arroz con Huitlacoche Karen Hursh Graber

Also known as arroz negro, or "black rice", this is one of the easiest ways to start cooking with huitlacoche. It is prepared like the traditional Mexican red rice, which needs to be soaked in hot wate... read more

vegetables side-dishes rice-and-grains

Isthmus- Style Corn Bread: Pan de Elote del Istmo Karen Hursh Graber

We had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made ... read more

breads side-dishes rice-and-grains

Sopa Azteca Lorraine Russo

Para 12 personas Ingredientes: 2 dientes de ajo finamente picados 2 tazas de cebolla picada 4 tazas de jitomate chico (saladet) picada 4 cucharaditas de margarina ... read more

soups side-dishes

Beans Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs) black or pinto beans 1 large onion 1 head of garlic - whole, unpeeled 5 Tbsp. of salt or to taste How to Prepare: Place 2 qts. of water on to boi... read more

vegetarian side-dishes beans

Aztec Soup Lorraine Russo

Serves 12 Ingredients: 2 cloves of finely chopped garlic 2 cups of chopped onion 4 cups of chopped tomato (pera or roma) 4 tsp. margarine 1 cup of your favorite t... read more

soups side-dishes

Mexican Red Rice Karen Hursh Graber

Ingredients: 1/4 C. oil 1 1/2 C. long-grain white rice 1/2 medium onion, chopped 2 - 3 plum tomatoes 2 cloves of garlic 3 1/4 C. water or chicken stock 1 C. frozen ... read more

vegetarian side-dishes rice-and-grains

Pickled Cauliflower (Coliflor Encurtido) Karen Hursh Graber

Ingredients: 1 large cauliflower 1/4 cup lime juice 2 tbsp. white vinegar 1/4 tsp. red chili flakes 1/2 tsp. minced garlic 1/2 tsp. ground cummin ... read more

vegetables side-dishes

About Leftover Beans Karen Hursh Graber

Leftovers are a saving grace in my house. I don't usually have a lot of time during the week to cook so I take advantage of my weekends to prepare large amounts of certain thingslike beans, tortillas a... read more

soups side-dishes beans

Refried Beans Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs) black or pinto beans - cooked 10 Tbsp. oil Chiles Güeros or wax peppers How to Prepare: Start by toasting the peppers over a low flame or on a comal ... read more

vegetarian side-dishes beans

Mexican White Rice Karen Hursh Graber

Serves 8 The following rice recipe is inspired by Diana Kennedy and is a good introduction to preparing rice the mexican way. I use less oil than is traditionally called for and substitute water f... read more

side-dishes rice-and-grains

Mushroom Cocktail: Coctel de Champiñones Ana María Flores Sánchez

Serves 6 - 8 Ingredients: 1 kilo button mushrooms 1 C. water 3 small tomatoes, chopped 1/2 onion, finely chopped 1/2 C. tomato sauce 1 C. ketchup Juice of 4 or 5... read more

vegetables side-dishes

Mexican White Rice Karen Hursh Graber

In Mexico, there are different varieties of rice availabe. The most commonly used in Jalisco is the long grain white rice. In other parts of the country, the short grain white rice is used. You can als... read more

vegetables side-dishes rice-and-grains

Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas Karen Hursh Graber

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... read more

vegetables vegetarian side-dishes

Avocado Mousse: Mousse De Aguacate Karen Hursh Graber

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... read more

vegetables side-dishes salads

Making tortillas Karen Hursh Graber

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 sticking. Although tortillas are baked on a dry surface, a little oil can be applied to the griddle or comal with a paper towel if the tortillas stick to the surface at first. read more

masa side-dishes

Cheese Baked in Toasted Avocado Leaves: Queso Fresco al Horno Karen Hursh Graber

This easy and delicious botana, or snack, is good with before-dinner drinks and on the buffet table. If using very fresh queso fresco, place it over a colander to drain off the whey before baking. M... read more

cheese side-dishes

The five senses of Frida Maggie Van Ostrand

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

main-dishes salsas side-dishes

Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo Karen Hursh Graber

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... read more

meat side-dishes rice-and-grains Michoacán