Mushroom and Pumpkin Empanadas: Empanadas de Champinones y Calabazas
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...
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Chiles stuffed with vegetables: Chiles rellenos de verduras
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.
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Garlic and egg drop soup: Sopa de ajo
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...
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Shrimp and nopal tacos: Tacos de camaron y nopalitos
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 ...
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Enchiladas with buttermilk sauce: Enchiladas de jocoque
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...
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Squash vine soup with corn dumplings: Sopa de guias con chochoyones
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.
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