Mexican grilled green onions: Cebollitas a la parilla
No matter where in the world I am, I can close my eyes and conjure up the aroma of mild green onions emanating from the trucks that pass through Cholula every night on their way to the huge distributio...
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Onions stuffed with Mexican chorizo and potatoes: Cebollas rellenas con chorizo y papas
The elements of chorizo, potatoes and onions, a classic Mexican dish for any meal at all, come together in this recipe, which makes a nice, simple dinner. All that's needed to accompany it is a salad. ...
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Mexican yogurt avocado dip: Dip de yogurt con aguacate
Serve this very easy Mexican yogurt avocado dip with totopos (crisp fried tortillas) or tortilla chips, or with raw or steamed vegetables.
Ingredients
1 ripe avocado
¾ cup yogurt
¼ ...
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Mexican vegetable salad with yogurt dressing: Ensalada de verduras con aderezo de yogurt
This salad has typical Mexican vegetables — calabacita (zucchini), chayote, corn and tomatoes — but the dressing could be used on any vegetable salad, such as a broccoli or bean salad, or a cobb-st...
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Mexican blessed beet salad: Ensalada de betabel bendito
In her introduction to this Mexican blessed beet salad recipe, Chef Susana Trilling explains that it got its name from that fact that she got the beets from a religious festival float that was decorate...
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Mexican Christmas Eve salad: Ensalada de noche buena
Refreshing Mexican beet drink: Agua de betabel
Agua de betabel is the drink seen on the altar of Nuestra Señora de Dolores, the sorrowful mother, on the Friday before Semana Santa. I have yet to find out why beets were chosen for this particular o...
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Mexican sweet and sour beets: Betabel agridulce
Mexican sweet and sour beets keep well in the refrigerator, and can be served as is for an easy botana, or added to salads. Half orange juice and half lime juice is a fine substitute for the naranja ag...
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Mexican beet and mango salad: Ensalada de betabel y mango
Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco
Mexican trout in papillote: Trucha empapelada
Mexican trout in papillote is a specialty of the high country between Toluca and México City, where trout abound in cool mountain streams. If you decide to wrap more than one fish in a foil papillote ...
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Stuffed poblano peppers: Chiles rellenos
Chiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth.
Ingredients
2 c...
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Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Mexican beef chichilo by Pilar Cabrera: Chichilo de res por Pilar Cabrera
Mexican beef chichilo is probably the least known of Oaxaca's moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera ...
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Mexican black bean and quinoa salad: Ensalada de quinoa con frijoles negros
Quinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean a...
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Stuffed poblano chiles with quinoa: Chiles rellenos con quinoa
Who doesn't like chiles rellenos? They don't have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey withou...
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Mexican quinoa and eggs ranchero: Quinoa con huevo, estilo ranchero
This protein-packed power brunch could probably be called a "deconstructed" version of Mexico's classic huevos rancheros. In this Mexican quinoa and eggs ranchero recipe, the whole beans take the place...
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Mexican quinoa vegetable soup: Sopa de quinoa y verduras
I like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked.
Ingredien...
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Mexican jalapeños stuffed with cream cheese and smoked fish: Jalapeños rellenos con queso crema y pescado ahumado
Mexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling's Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and n...
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Mexican mini tostadas with spiced tomato confit: Tostadas de tinga vegetariana
These mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas wi...
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Mexican avocado ice pops: Paletas de aguacate
Here's a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson.
Ingredients
1 cup water
½ cup sugar
2 small, ripe avo...
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Mexican avocado lime pie: Pay de aguacate y limon
This Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados.
Ingredients
1 prepared 9-inch graham cracker pie crust
1 cup a...
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Mexican avocado ice cream: Helado de aguacate
This recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version.
Ingredients
Pulp of 3 medium avoc...
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Mexican avocado smoothie: Licuado de aguacate
This is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It's a great way to start the day with the gene...
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Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto
This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach l...
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