Baked rice and picadillo: Torta de Arroz Karen Hursh Graber

In México, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, f... read more

vegetables meat main-dishes rice-and-grains

Chicken with Anchos and Oyster Mushrooms: Pollo al Ancho con Setas 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

Mexican Noodle Soup with Chard: Sopa de Fideos con Acelgas 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

Cornhusk wrapped chiles stuffed with fresh corn: Chiltamales Karen Hursh Graber

In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ... read more

vegetables main-dishes vegetarian Puebla

Mexican yucca in orange sauce: Yuca en naranja Karen Hursh Graber

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it... read more

vegetables fruit vegetarian Yucatán Peninsula

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero Karen Hursh Graber

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl... read more

vegetables meat main-dishes salsas Puebla Tlaxcala Hidalgo

Trout in Papillote: Trucha Empapelada 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

Chicken Cooked in Avocado and Banana Leaves: Pílte de Pollo 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

Michoacán-Style Tortilla Soup: Sopa Tarasca Karen Hursh Graber

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.

Plaza-Style Chicken: Pollo Placero Karen Hursh Graber

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.

Yam and Orange Dessert: Dulce de Camote y Naranja Karen Hursh Graber

Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature,... read more

vegetables fruit desserts Chiapas

Stuffed Anchos in Cilantro Cream Sauce: Anchos con Salsa de Cilantro y Crema Karen Hursh Graber

This recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avo... read more

vegetables main-dishes vegetarian

San Cristobal Style Bread Soup: Sopa de Pan de San Cristobal Karen Hursh Graber

The chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easi... read more

vegetables soups Chiapas

Pickled Fresh Chiles with Vegetables: Chiles en Escabeche Karen Hursh Graber

This is one of the most versatile and colorful ways of using fresh green chiles. At large regional fairs and smaller ferias throughout the country, glass jars of chiles en escabeche are offered for sal... read more

vegetables vegetarian salsas

Candied Pumpkin: Calabaza en Tacha Karen Hursh Graber

This Day of the Dead specialty dates back to pre-Hispanic times, when it was sweetened with either maguey sap or honey. It is found ready-made in Mexican mercados toward the end of October, as people b... read more

vegetables desserts candies

Fresh Chile Strips in Cream Sauce: Rajas con Crema Karen Hursh Graber

This Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spin... read more

vegetables vegetarian salsas

The Avocado: On Beyond Guacamole Karen Hursh Graber

The rich, yellow-green pulp of the avocado, nowadays most frequently associated with the ubiquitous Mexican dish known as guacamole, was once an appetizing mouthful for the mastodons that roamed... read more

vegetables vegetarian

Chiapas style chicken and fruit stew: Estofado de pollo en frutas Karen Hursh Graber

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more

vegetables fruit poultry main-dishes soups Chiapas

Braised Pork with Pumpkin: Carnitas con Calabaza 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

Hot Savory Sandwiches: Pambazos 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

Nopales Salad Karen Hursh Graber

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 ... read more

vegetables vegetarian side-dishes

Mexican ancho chile salsa with orange juice: Salsa de ancho con jugo de naranja Karen Hursh Graber

This versatile Mexican ancho chile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshl... read more

vegetables fruit salsas

Stuffed Mexican crepes with sweet potato and pineapple sauce: Crepas rellenas con salsa de camote y piña Karen Hursh Graber

This was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. N... read more

cheese vegetables fruit desserts Oaxaca

San Blas Atempa's fiesta beef stew: Guisado de res de San Blas Atempa Karen Hursh Graber

This beef stew, the main course of our cooking class's feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students ... read more

vegetables fruit meat main-dishes soups Oaxaca

Mexican blessed beet salad: Ensalada de betabel bendito Karen Hursh Graber

In her introduction to this recipe, Susana explains that it got its name from that fact that she got the beets from a religious festival float that was decorated with a tower of the village's largest f... read more

vegetables vegetarian salads salad-dressings