Mexican White Rice Karen Hursh Graber

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... read more

vegetables side-dishes rice-and-grains

Pico De Gallo Salsa Karen Hursh Graber

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... read more

vegetables fruit salsas

Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas Karen Hursh Graber

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... read more

vegetables vegetarian side-dishes

Lamb's Quarters with Beans: Quelites con Frijoles Karen Hursh Graber

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... read more

vegetables main-dishes vegetarian beans

Swiss Chard Noodle Soup: Sopa de Fideos con Acelgas Karen Hursh Graber

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... read more

vegetables pastas soups

Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas Karen Hursh Graber

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... read more

vegetables vegetarian salads salad-dressings

Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio 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

Yam-Pineapple Dessert: Dulce de Camote y Pina 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

Avocado Mousse: Mousse De Aguacate Karen Hursh Graber

The mousse may be made in a six-cup ring mold or individual molds. It is frequently served in Mexico with camarón pacotillo - small cooked cocktail shrimp - in the center of the ring or as a garnis... read more

vegetables side-dishes salads

Corn Fungus Crepes: Crepas De Huitlacoche Karen Hursh Graber

Sometimes translated to English as "corn smut," huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, how... read more

vegetables main-dishes vegetarian salsas

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

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