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Cuisine  >  Recipes with ingredient “vegetables”
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Showing 76—100 of 131 results

Zacatecas Cowboy Stew: Puchero Vaquero de Zacatecas by Karen Hursh Graber

This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest... read more
vegetables meat pastas main-dishes soups rice-and-grains Zacatecas

Cowboy Beans: Frijoles Charros by Karen Hursh Graber

A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi... read more
vegetables pork side-dishes beans Tamaulipas

Yucatecan Salbutes: Salbutes Yucatecos by Karen Hursh Graber

These delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with gro... read more
vegetables poultry masa Yucatán

Braised Pork with Pumpkin: Carnitas con Calabaza by Karen Hursh Graber

Although carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this d... read more
vegetables pork main-dishes

Trout in Papillote: Trucha Empapelada by Karen Hursh Graber

This 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 packet, keep the contents of the... read more
fish vegetables main-dishes

Potatoes In Vinaigrette: Botana De Papas En Escabeche by Karen Hursh Graber

These potatoes in vinaigrette are a very common bar snack all over México, brought to the table with toothpicks for spearing as an accompaniment to drinks. This version, with carrots and jalapeños, s... read more
vegetables vegetarian side-dishes

Beef Roullades in Green Mole: Bistec en Relleno con Mole Verde by Karen Hursh Graber

Ingredients: For the beef roullades: thinly sliced beef raw bacon and ham, sliced into strips raw potato, cut french fry style string beans cut into 1" pieces ... read more
vegetables pork meat mole-and-pipian

Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio by Karen Hursh Graber

This recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to... read more
vegetables fruit beverages

Rice with Huitlacoche: Arroz con Huitlacoche by Karen Hursh Graber

Also known as arroz negro, or "black rice", this is one of the easiest ways to start cooking with huitlacoche. It is prepared like the traditional Mexican red rice, which needs to be soaked in hot wate... read more
vegetables side-dishes rice-and-grains

Yam-Pineapple Dessert: Dulce de Camote y Pina by Karen Hursh Graber

Since Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that w... read more
vegetables fruit desserts

Chicken with Anchos and Oyster Mushrooms: Pollo al Ancho con Setas by Karen Hursh Graber

Oyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refr... read more
vegetables poultry main-dishes salsas

Fish Cocktail: Ceviche by Karen Hursh Graber

Originally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been "mexicanized" by the addition of ingred... read more
fish vegetables main-dishes Baja California

Hot Savory Sandwiches: Pambazos by Karen Hursh Graber

Every region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten... read more
vegetables poultry breads main-dishes salsas

Pickled Jalapenos: Jalapenos En Escabeche by 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

Beef with Poblano Chile Strips: Res con Rajas de Chile Poblano by Karen Hursh Graber

My husband calls this "Mexican beef stroganoff." It uses the technique of "sweating" the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you... read more
vegetables meat main-dishes

Beef Fajitas with Tequila: Fajitas de Res al Tequila by Karen Hursh Graber

At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing siz... read more
vegetables meat main-dishes Tequila, Jalisco

Stuffed Chiles in Nogada Sauce: Chiles en Nogada by Karen Hursh Graber

There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, whit... read more
vegetables fruit pork meat main-dishes

Stuffed Nopales: Huaraches by Karen Hursh Graber and Ana María Flores Sánchez

These were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people's sandals t... read more
cheese vegetables main-dishes vegetarian Puebla

Steamed Carrots with Vanilla: Zanahorias al Vapor con Vainilla by Karen Hursh Graber

Among the most charming presentations of any vegetable, these herb-wrapped bundles of baby carrots are a specialty of Cuetzalan and the surrounding mountain towns. Served by the locals, the carrots are... read more
vegetables vegetarian side-dishes

Chicken Cooked in Avocado and Banana Leaves: Pílte de Pollo by Karen Hursh Graber

This dish, which I first had at a wedding in Atzompa, Oaxaca, is sometimes called barbacoa de pollo. It is flavored with either avocado or hoja santa leaves, both of which have an anise-like flav... read more
vegetables poultry main-dishes salsas

Avocado Mousse: Mousse De Aguacate by Karen Hursh Graber

Ingredients: 2 envelopes unflavored gelatin 1 ½ cups chicken or shrimp broth 1 tablespoon freshly squeezed lime juice 1/3 cup finely chopped green onion or scallion 1 fre... read more
vegetables side-dishes salads

Stewed pork with chipotle tostadas: Tinga Poblana by Karen Hursh Graber

Tinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The ... read more
vegetables pork masa main-dishes Puebla

Harvest cornpatch soup: Sopa de milpa by Karen Hursh Graber

Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl... read more
vegetables main-dishes soups rice-and-grains Tlaxcala

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

Tomato-based noodle soup is one of the most common of all meal starters. This version goes a step beyond, incorporating Swiss chard for an added dimension of taste, texture and nutrition. Ingredients:... read more
vegetables pastas soups

Stuffed Poblano Peppers: Chiles Rellenos by Ana María Flores Sánchez

Serves 4 Ingredients: 2 C. oil 8 poblano peppers 3 C. grated Manchego, Chihuahua, Gouda or farmer's cheese 5 eggs, separated 4 small tomatoes or 2 large tomatoes salt t... read more
cheese vegetables main-dishes vegetarian
Showing 76—100 of 131 results