Veracruz-style stuffed chiles: Cuaresmeños jarochos
Some of our favorite ways to eat seafood in Veracruz are the cold salads and cocktails featuring shrimp, crab and other local seafood. This recipe for cuaresmeños - large jalapeños - st...
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Pollo Tizatlan
The most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in ev...
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Yucatecan Salbutes: Salbutes Yucatecos
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...
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Rice with Huitlacoche: Arroz con Huitlacoche
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...
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Beef with Poblano Chile Strips: Res con Rajas de Chile Poblano
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...
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Stuffed Nopales: Huaraches
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...
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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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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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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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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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Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas
Amaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Tha...
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Lamb's Quarters with Beans: Quelites con Frijoles
Just as the green known commonly as lamb's quarters goes by many different names north of the border -- among them, goosefoot, pigweed and mutton tops -- so does it have myriad names in Mexico, dependi...
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Swiss Chard Noodle Soup: Sopa de Fideos con Acelgas
The Swiss chard in this recipe adds taste, texture and nutrition to the very common tomato-based Mexican noodle soup.
Ingredients
1 quart home made chicken stock
2 roma tomatoes, roasted a...
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Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas
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...
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Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio
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...
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Yam-Pineapple Dessert: Dulce de Camote y Pina
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...
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