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Cuisine  >  Recipes with ingredient “vegetables”
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Showing 26—50 of 131 results

Yucatecan Style Chicken: Pollo Ticul by Karen Hursh Graber

This tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces... read more
vegetables fruit poultry main-dishes Yucatán Peninsula

Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas by Karen Hursh Graber

In this recipe, two of central Mexico's favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed m... read more
vegetables vegetarian salads salad-dressings

Cheese-filled Sweet Potato Patties: Tortitas de Camote by Karen Hursh Graber

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... read more
cheese vegetables vegetarian side-dishes Veracruz

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero by Karen Hursh Graber

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl... read more
vegetables meat main-dishes salsas Puebla Tlaxcala Hidalgo

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

Codillo Aquiahuac by Karen Hursh Graber

Codillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most ... read more
vegetables pork main-dishes Tlaxcala

Pickled Fresh Chiles with Vegetables: Chiles en Escabeche by Karen Hursh Graber

This is one of the most versatile and colorful ways of using fresh green chiles. At large regional fairs and smaller ferias throughout the country, glass jars of chiles en escabeche are offered for sal... read more
vegetables vegetarian salsas

Yam and Pineapple Dessert: Dulce de Camote Con Piña by Karen Hursh Graber

This delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple. Ingredients: ... read more
vegetables fruit desserts Veracruz

Blessed Beet Salad: Ensalada de Betabel Bendito by Karen Hursh Graber

In her introduction to this recipe, Susana explains that it got its name from that fact that she got the beets from a religious festival float that was decorated with a tower of the village's largest f... read more
vegetables vegetarian salads salad-dressings

Yucatecan-Style Beans: Frijoles Estilo Yucateco by Karen Hursh Graber

Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee... read more
vegetables pork beans Yucatán

Sweet And Sour Tomatillo Conserve: Tomates Verdes Encurtidos by Karen Hursh Graber

Visually, these remind me of the pickled green tomatoes that are nearly always on the table in New York's kosher delis. But the sweet-and-sour vinaigrette, with the addition of green chiles, makes them... read more
vegetables vegetarian salsas Chihuahua

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

Russian-Mexican Beef Soup: Caldo Ruso de Res by Karen Hursh Graber

This dish is obviously a holdover from the Mennonites' days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef cal... read more
vegetables meat main-dishes soups Chihuahua

Squash, Corn and Amaranth Soup: Sopa de Calabaza y Elote con Amaranto by Karen Hursh Graber

This soup makes use of the zucchini and corn which abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves,... read more
vegetables soups rice-and-grains

Candied Pumpkin: Calabaza en Tacha by Karen Hursh Graber

This Day of the Dead specialty dates back to pre-Hispanic times, when it was sweetened with either maguey sap or honey. It is found ready-made in Mexican mercados toward the end of October, as people b... read more
vegetables desserts candies

Fish Tacos: Tacos de Pescado by Karen Hursh Graber

Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of ga... read more
fish vegetables masa main-dishes Baja California

Nopal Salad: Ensalada de Nopalitos by Karen Hursh Graber

The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes,... read more
vegetables vegetarian salads salad-dressings

Maguey Leaf Wrapped Cooking: Mixiotes by Karen Hursh Graber

The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews. This wrap... read more
vegetables poultry main-dishes salsas

Amaranth-Potato Croquettes: Croquetas de Papa con Amaranto by Karen Hursh Graber

This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetaria... read more
cheese vegetables main-dishes rice-and-grains

Chicken and Huitlacoche Stuffed Chiles: Chiles Rellenos con Pollo y Huitlacoche by Karen Hursh Graber

This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned... read more
cheese vegetables poultry main-dishes

Acapulco-Style Fish Filets: Filetes de Pescado Estilo Acapulco by Karen Hursh Graber

Fresh fish filets from Mexico's Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. This is good with ... read more
fish vegetables main-dishes Guerrero

Guerrero Style Green Pipian Pozole: Pozole Verde con Pipian de Guerrero by Karen Hursh Graber

Pumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combin... read more
vegetables masa main-dishes soups Guerrero

Fresh Chile Strips in Cream Sauce: Rajas con Crema by Karen Hursh Graber

This Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spin... read more
vegetables vegetarian salsas

Ancho Salsa with Orange Juice: Salsa de Ancho con Jugo de Naranja by Karen Hursh Graber

This versatile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange ju... read more
vegetables fruit salsas
Showing 26—50 of 131 results