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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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