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Showing 1—25 of 64 results

Vee's Too Easy Pozole by Vee Webber

I came up with this recipe when I was working a lot overtime. It was so nice to come home to a house smelling of good pozole. This recipe can be done over a regular stove - just cut cooking time down t... read more
soups

Soups - Sopas

Although the Mock Turtle sang the praises of "soup of the evening, beautiful soup", here in Mexico it's "soup of the day", that first course that is required on any comida corrida menu. Most Mexic... read more
soups

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho... read more
pork main-dishes soups rice-and-grains Puebla

Carmen Solis' Chicken Estofado: Estofado de Pollo de Carmen Solis by Karen Hursh Graber

To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the trad... read more
poultry main-dishes soups Oaxaca

Garlic Soup from San Gabriel Chilac: Sopa De Ajo by Karen Hursh Graber

San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this ... read more
soups Puebla

Rabbit and corn stew: Segueza by Karen Hursh Graber

This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura... read more
meat main-dishes soups Oaxaca

Pork and Hominy Soup: Pozole by Karen Hursh Graber

The days of soaking hominy kernels - cacahuazintle - in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refriger... read more
pork main-dishes soups rice-and-grains

Marinated Pork Stew: Tatemado by Karen Hursh Graber

From tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot.... read more
pork main-dishes soups Colima

Yucatecan Three-Meat Stew: Puchero Yucateco de Tres Carnes by Karen Hursh Graber

Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the pl... read more
vegetables poultry meat main-dishes soups Yucatán Peninsula

Durango Beef Stew: Caldillo Duranguense by Karen Hursh Graber

This is probably the most famous dish to come from the state of Durango, and can be prepared with beef, pork, or the dried, shredded meat called machaca. If made with beef, a cut called bola, rum... read more
meat main-dishes soups Durango

Herbed Green Mole: Mole Verde con Hierbas by Karen Hursh Graber

Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles - the seven famous moles, each with a distinctive color, flavor and arom... read more
pork main-dishes mole-and-pipian soups Oaxaca

Chicken and Fruit Stew: Manchamanteles by Karen Hursh Graber

Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that... read more
vegetables fruit poultry main-dishes soups Puebla

Turkey in Piquant Herb and Spice Broth: Pavo en Escabeche by Karen Hursh Graber

Two years ago, along the road from Palenque to the Campeche, passing the small campechano town of Esmarga, we stopped at a roadside palapa restaurant - one of the small, thatched-roof eat... read more
poultry main-dishes soups Yucatán Peninsula

Mexican Seafood: Pescados y Mariscos by Karen Hursh Graber

During the winter months, Mexico's varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos - fish and she... read more
seafood main-dishes soups

San Cristobal Style Bread Soup: Sopa de Pan de San Cristobal by Karen Hursh Graber

The chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easi... read more
vegetables soups Chiapas

San Blas Atempa's Fiesta Stew: Guisado de Res de San Blas Atempa by Karen Hursh Graber

This beef stew, the main course of our cooking class's feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students ... read more
vegetables fruit meat main-dishes soups Oaxaca

Chicken Vegetable Soup: Caldo Tlalpeño by Karen Hursh Graber

This soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredie... read more
poultry main-dishes soups Jalisco

Garlic Soup: Sopa de Ajo by Karen Hursh Graber

This is the soup that my children still ask for whenever they visit, probably because it combines the delicious, characteristic flavors of Mexico with the ultimate comfort food, homemade broth. Whether... read more
soups

Rich Beef Consomme: Jugo de Res by Karen Hursh Graber

I first saw this being prepared many years ago at the home of my friend Isabel Hoyos Gomez, who made it for her ailing father. Here in Mexico, it is said to be a fortifying soup for the aging and infir... read more
meat soups

Swiss Chard Noodle Soup: Sopa de Fideos con Acelgas by Karen Hursh Graber

The Swiss chard in this recipe adds taste, texture and nutrition to the very common tomato-based Mexican noodle soup. Ingredients 1 quart home made chicken stock 2 roma tomatoes, roasted a... read more
vegetables pastas soups

Oyster Mushroom Chileatole: Chileatole de Setas by Karen Hursh Graber

Mushrooms proliferate in the mist-covered hills of north central Veracruz, the only place I have ever seen chileatole made with them, in this case with setas or oyster mushrooms. It would probabl... read more
vegetables poultry soups Xalapa, Veracruz

Cream of Sweet Potato Soup: Crema de Camote by Karen Hursh Graber

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: ... read more
vegetables soups side-dishes

Fava Bean Soup: Caldo de Habas by Karen Hursh Graber

This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Me... read more
main-dishes vegetarian soups Puebla

Central Mexican Style Meat Stew: Puchero del Valle de Mexico by Karen Hursh Graber

This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w... read more
vegetables pork meat main-dishes soups

Cold Avocado Soup: Sopa Fría de Aguacate by Karen Hursh Graber

Originally from the tropical coastal state of Tabasco, where a chilled dish is always welcome, this soup is a perfect first course for a light summer meal, such as grilled chicken or fish. Try adding a... read more
vegetables soups side-dishes Tabasco
Showing 1—25 of 64 results