Stuffed Zucchini: Calabacitas Rellenas
Serves 6
Ingredients:
6 medium zucchini squash, washed and trimmed
6 strips smoked bacon
2 tsp. butter
1 1/2 C. grated Chihuahua, Manchego or Gouda cheese
1 C. cream
...
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Zucchini with Corn: Calabacitas con Elotes
Serves 6
The corn used in this dish is not like the sweet corn used in other parts of North America, thus, the longer cooking time. If you are using sweet corn please remember that it probably won't t...
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Big Mama Salad
How to Prepare:
Making this salad is as easy as sin and twice the fun.
1/2 head of finely chopped green or purple cabbage (I use a coarse blade and chop mine in the Cuisinart)
1 grated m...
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Pickled Cauliflower (Coliflor Encurtido)
Ingredients:
1 large cauliflower
1/4 cup lime juice
2 tbsp. white vinegar
1/4 tsp. red chili flakes
1/2 tsp. minced garlic
1/2 tsp. ground cummin
...
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Vegetable Salad: Ensalada de Verduras
Serves 6
Ingredients:
11 oz. potatoes
7 oz. carrots
7 oz. canned peas
1 cup cream
1 cup mayonnaise
1 stalk celery, chopped
1/4 cup canned pimento, chopped
1 t...
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Enfrijoladas
Serves 4
Chile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or l...
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Guacamole
I love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion.
I was invited to a friend's house for dinner a while back a...
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Easy Chiles Rellenos
Recipe submitted by : Bruce McKay
Serving Size: 1Categories: Mexican, Side Dish, Vegetable
For each chile relleno prepared:
1 large egg, separated
1/8 tsp. cream of tartar
pinch salt...
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Green Chile Rajas With Cheese
Ingredients:1 Kilo (2.2 lbs) Green peppers - poblanos
3/4 Kilo (1.5 lbs.) Tomatoes - chopped
2 Large onions - chopped
4 Tbsp. Oil
3 tsp.. Salt
1/2 Kilo (1.1 lbs.) of Queso Fresco or...
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Mushroom Filled Rice Molds: Moldes de Arroz con Champiñones
Serves 6
Ingredients:
4 C. cooked rice mixed with 2 Tbsp. butter
2 C. sliced mushrooms
1/4 of a medium onion, diced
3 Tbsp. butter
1 Tbsp. chicken consommé
1 Tbsp. fre...
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Mushroom Cocktail: Coctel de Champiñones
Serves 6 - 8
Ingredients:
1 kilo button mushrooms
1 C. water
3 small tomatoes, chopped
1/2 onion, finely chopped
1/2 C. tomato sauce
1 C. ketchup
Juice of 4 or 5...
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Cream of Carrot: Crema de Zanahoria
Serves 4
The addition of poblano peppers to this seemingly simple soup turns it into a masterpiece.
Ingredients:
1/2 kilo of carrots, washed, peeled and chopped
1/2 onion, cut in thin...
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Stuffed Cactus Paddles (Nopales Rellenos)
Serves 6
When preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them.
Ingredients:
...
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Mexican White Rice
In Mexico, there are different varieties of rice availabe. The most commonly used in Jalisco is the long grain white rice. In other parts of the country, the short grain white rice is used. You can als...
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Nopales Salad
Ingredients:
1 kilo (2.2 lbs.) of cactus (nopal) paddles
1 onion - halved
4 C. water
2 Tbsp. salt
2 large tomatoes - chopped
1 large onion - chopped
4 green chiles ...
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Pico De Gallo Salsa
Ingredients:
2 oranges
1 jicama
2 cucumbers
lemon juice
orange juice
rock salt (optional)
red pepper flakes (optional)
How to Prepare:
Peel two oranges, seed an...
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Yucatecan Baked Fish: Tikin-Xic
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 ...
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Michoacán-Style Tortilla Soup: Sopa Tarasca
This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.
read morePlaza-Style Chicken: Pollo Placero
From early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish - chicken, vegetables and enchilada sauce - which had been pre-cooked at home, then heat them in hot oil or lard just before serving individual customers. The same thing is easy to do for guests, preparing the chicken, vegetables and enchilada sauce separately, ahead of time, and frying and assembling just before serving. Use individual oval platters if possible.
read moreChicken Soup with Mint: Caldo de Pollo con Hierbabuena
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 ...
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Spanish Style Beef and Vegetable Stew: Chambarete Español
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...
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Cream of Cilantro Soup: Crema de Cilantro
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...
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Squash Casserole: Torta de Calabaza
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...
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Poblano Corn Chowder: Crema Poblana
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...
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Savory Pea Pudding: Budín de Chícharo
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...
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