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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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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Green chiles with Mexican cheese: Rajas con queso
Ingredients
1 kilo (2.2 pounds) green chiles (poblanos)
3/4 kilo (1.5 pounds)) tomatoes, chopped
2 large onions, chopped
4 tablespoons oil
3 teaspoons salt
1/2 kilo (1.1...
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Requeson cheese with fried tortilla triangles: Resqueson 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...
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Fried Mexican 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...
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Mexican 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.
Ingredie...
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Mexican 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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Veracruz-style black beans: Frijoles negros a la veracruzana
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. The method of preparation is typical of the eastern coastal area of the country.
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Mexican cowboy beans: Frijoles charros
A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi...
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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...
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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...
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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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Mushrooms in vinaigrette: Hongos en escabeche
Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre...
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