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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Rice with Huitlacoche: Arroz con Huitlacoche
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...
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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, ...
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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...
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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...
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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...
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Steamed Carrots with Vanilla: Zanahorias al Vapor con Vainilla
Among the most charming presentations of any vegetable, these herb-wrapped bundles of baby carrots are a specialty of Cuetzalan and the surrounding mountain towns. Served by the locals, the carrots are...
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Cheese Baked in Toasted Avocado Leaves: Queso Fresco al Horno
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...
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Isthmus- Style Corn Bread: Pan de Elote del Istmo
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 ...
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Grill-Roasted Cheese: Queso Asado
No Central Mexican parillada would be complete without a round of leaf-wrapped queso fresco - farmer cheese - on the grill. Banana leaves are now found in many Latin grocery stores north of t...
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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 fre...
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Sopa Azteca
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
...
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Beans
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...
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Aztec Soup
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...
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Mexican Red Rice
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 ...
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Pickled Cauliflower (Coliflor Encurtido)
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
...
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About Leftover Beans
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...
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Refried Beans
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 ...
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Mexican White Rice
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...
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Guacamole
I love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion.
I was invited to a friend's house for dinner a while back a...
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Mushroom Cocktail: Coctel de Champiñones
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...
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Mexican White Rice
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...
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Nopales Salad
Ingredients:
1 kilo (2.2 lbs.) of cactus (nopal) paddles
1 onion - halved
4 C. water
2 Tbsp. salt
2 large tomatoes - chopped
1 large onion - chopped
4 green chiles ...
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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 ...
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