Baby new potatoes with garlic and cumin: Papitas al ajillo Karen Hursh Graber

Choose the very smallest white or red potatoes you can find. Sometimes in Cholula, I find potatoes as small as marbles. This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella D'... read more

vegetables vegetarian salads

Meat and vegetable stew: Mole de olla de res Karen Hursh Graber

Ancho, pasilla and guajillo chiles give this stew its deep color and rich flavor. If using the Mexican field corn most often sold in the mercados, cook the corn with the meat. If using sweet corn, cook... read more

vegetables meat main-dishes soups

Sonora style beef stew: Guisado de res sonorense Karen Hursh Graber

Cooks in Sonora often cut the beef for this guisado into strips, so that it can be rolled into burritos once cooked. This way, the recipe yields a vegetable stew plus beef burritos. In Mexico, ground a... read more

vegetables meat main-dishes soups Sonora

Stewed beef shanks with vegetables: Guisado de chambarete Karen Hursh Graber

This is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat refle... read more

vegetables masa meat main-dishes soups

Mexican Spanish style beef and vegetable stew: Chambarete español Karen Hursh Graber

Although classified under "soups," this is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also m... read more

vegetables meat main-dishes soups Aguascalientes

Christmas Eve salad: Ensalada de noche buena Karen Hursh Graber

This salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the table. read more

vegetables fruit vegetarian

Green rice casserole with poblanos and cheese: Arroz verde con queso y rajas Karen Hursh Graber

If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredie... read more

vegetables vegetarian side-dishes rice-and-grains

Peach and chayote salsa: Salsa de durazno y chayote Karen Hursh Graber

This recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it rea... read more

vegetables fruit vegetarian salsas

Chayote soup with poblano chile: Sopa de chayote con chile poblano Karen Hursh Graber

This recipe is adapted from one taught at Susana Trilling's Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room tem... read more

vegetables soups

Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado Karen Hursh Graber

This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups g... read more

cheese vegetables main-dishes vegetarian side-dishes

Chorizo stuffed chayote: Chayote relleno con chorizo Karen Hursh Graber

The mild taste of chayote is a perfect foil for the robust, spicy flavor of chorizo. Be sure to use fresh Mexican chorizo, and not Spanish chorizo, which is usually cured. Ingredients 1 ½ poun... read more

vegetables meat main-dishes side-dishes

Preparing Mexico's classic chiles rellenos: Step by step Daniel Wheeler

One of the most comforting and traditional dishes in this country is chiles rellenos, literally translated as "stuffed chiles" — a dish that originated in the colonial city of Puebla and that evolved into an uncountable amount of varieties and versions. The original and most simple one is the chile relleno stuffed with cheese. read more

cheese eggs vegetables main-dishes vegetarian

Baby greens with pumpkin seeds and Mexican lime vinaigrette: Ensalada verde con pepitas y vinagreta de limon Karen Hursh Graber

Green salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas ar... read more

vegetables vegetarian salads salad-dressings

Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino Karen Hursh Graber

This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. read more

vegetables vegetarian side-dishes Central Highlands

Mexican huazontle croquettes: Tortitas de huazontle Karen Hursh Graber

Flour, eggs and huazontle become delicious tortitas © Daniel Wheeler, 2010 I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexica... read more

vegetables main-dishes vegetarian Tlaxcala

Mexican cold avocado soup: Sopa fria de aguacate 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 tablespoon of sherry for a delicious, unusual twist. read more

vegetables soups Tabasco

Avocado soup with tequila: Sopa de aguacate con tequila Karen Hursh Graber

This cream of avocado soup uses tequila in place of the traditional sherry. It is a refreshing first course or, served with a salad, a light spring or summer lunch. The ingredients should be well-chilled before the soup is blended. read more

vegetables main-dishes vegetarian soups

Mexican gazpacho: Gazpacho a la mexicana Karen Hursh Graber

This is a great hot weather choice, since it calls for no cooking at all. Serve it with bolillos or crusty French bread. Ingredients ½ cup water, or more as necessary 1 ½ pounds ripe tom... read more

vegetables vegetarian soups

Mayan cold avocado soup with ginger: Sopa fria de aguacate con jenjibre Karen Hursh Graber

This recipe is adapted from one at the Mayan Beach Garden on the Costa Maya. Avocados should not be cut in advance of using, since they oxidize quickly, turning their beautiful yellow-green color into ... read more

vegetables soups

Cold goat cheese soup: Sopa fria de queso de cabra Karen Hursh Graber

Use the best quality goat cheese you can find, and a tart, green apple. "Manzana granny smith" is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here i... read more

cheese vegetables soups

Cold watermelon and tomato soup: Sopa fria de sandia y jitomate Karen Hursh Graber

Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish. Ingredients ... read more

vegetables fruit vegetarian soups

Cream of walnut soup: Crema de nuez Karen Hursh Graber

Walnuts, used famously in the classic chiles en nogada, are grown in central Mexico. This soup is reminiscent of the nogada sauce and looks nice garnished with a sprinkling of chopped fresh parsley and... read more

vegetables soups

Chilaquiles rojos resurrect revelers and leftover tortillas Daniel Wheeler

Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the dish as mild or piquant as you wish. read more

vegetables masa main-dishes vegetarian

Squash vine soup with corn dumplings: Sopa de guias con chochoyones Karen Hursh Graber

In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings. read more

vegetables masa vegetarian soups Oaxaca

Shrimp and nopal tacos: Tacos de camaron y nopalitos Karen Hursh Graber

The chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve ... read more

vegetables seafood masa main-dishes Querétaro