Enchiladas with buttermilk sauce: Enchiladas de jocoque Karen Hursh Graber

Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic... read more

cheese vegetables masa main-dishes vegetarian Querétaro

Chicken Soup with Mint: Caldo de Pollo con Hierbabuena Karen Hursh Graber

While hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to ... read more

vegetables poultry main-dishes soups

Avocado and orange salad: Ensalada de aguacate con naranja Karen Hursh Graber

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were tol... read more

vegetables vegetarian salads salad-dressings

Poblano Corn Chowder: Crema Poblana Karen Hursh Graber

This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus. Ingr... read more

vegetables soups

Savory Pea Pudding: Budín de Chícharo Karen Hursh Graber

This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar... read more

vegetables main-dishes vegetarian

Mushroom and Pumpkin Empanadas: Empanadas de Champinones y Calabazas Karen Hursh Graber

Empanadas are variously filled with meat, cheese, vegetables or fruit, and served as hors d'ouevres, main courses or desserts. These vegetable empanadas are filled with a combination of mushrooms and W... read more

vegetables main-dishes

Chiles stuffed with vegetables: Chiles rellenos de verduras Karen Hursh Graber

This is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa is a good accompaniment. read more

vegetables main-dishes

Yucatecan Baked Fish: Tikin-Xic Karen Hursh Graber

This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ... read more

fish vegetables fruit main-dishes Yucatán

Beef short ribs with pumpkin: Costilla de res con calabaza Karen Hursh Graber

The combination of meat and squash is typically West African, combined here with tomatoes, an indigenous Mexican ingredient, and spices introduced by the Spaniards. read more

vegetables meat main-dishes Veracruz

Marinated Mixed Vegetable Salad: Chileajo Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more

vegetables vegetarian salads salad-dressings Oaxaca

Squash Casserole: Torta de Calabaza Karen Hursh Graber

This is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take T... read more

vegetables main-dishes

Cream of Cilantro Soup: Crema de Cilantro Karen Hursh Graber

Ingredients 1 pound calabaza (pattypan or zucchini) stems removed, cubed 1 large potato, peeled and cubed 8 cups chicken stock 2 large leeks, chopped, including 1 inch green (Substitute 3-4 lar... read more

vegetables soups

Garlic and egg drop soup: Sopa de ajo Karen Hursh Graber

This fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds. Ingredients 1 head garlic... read more

eggs vegetables soups

Cholula Style Vegetable Salad: Ensalada Cholulterranea Karen Hursh Graber

Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute c... read more

vegetables vegetarian salads salad-dressings Puebla

Jalisco Style Enchiladas: Enchiladas Tapatias Karen Hursh Graber

Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making... read more

cheese vegetables masa main-dishes vegetarian salsas Jalisco

Polenta with Fresh Cheese and Chard: Polenta con Requeson y Acelgas Karen Hursh Graber

Leafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which... read more

cheese vegetables rice-and-grains

Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano Karen Hursh Graber

We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile str... read more

cheese vegetables pastas main-dishes Puebla

Sweet and sour tomatillo conserve: Tomates verdes encurtidos 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

Russian-Mexican beef soup: Caldo ruso de res 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

Sweet Potato Flan: Flan de Camote Karen Hursh Graber

One of the reasons I like using sweet potatoes in dessert is that it really makes for a guilt-free experience when their nutritional properties are considered. Not many other dessert ingredients can cl... read more

eggs vegetables desserts

Sweet Potato Pudding: Budín de Camote Karen Hursh Graber

I first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in the... read more

eggs vegetables desserts Puebla

Cheese-filled Sweet Potato Patties: Tortitas de Camote 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

Cream of Sweet Potato Soup: Crema de Camote 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

Pickled Jalapenos: Jalapenos En Escabeche Karen Hursh Graber

This is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they ma... read more

vegetables vegetarian salsas side-dishes

The Comrad's Russian Salad: Ensalada Rusa de la Comadre Karen Hursh Graber

The original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and... read more

vegetables poultry salads salad-dressings