The Avocado: On Beyond Guacamole
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...
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Chiapas style chicken and fruit stew: Estofado de pollo en frutas
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...
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Braised Pork with Pumpkin: Carnitas con Calabaza
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...
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Hot Savory Sandwiches: Pambazos
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...
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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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Mexican ancho chile salsa with orange juice: Salsa de ancho con jugo de naranja
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...
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Stuffed Mexican crepes with sweet potato and pineapple sauce: Crepas rellenas con salsa de camote y piña
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...
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San Blas Atempa's fiesta beef stew: Guisado de res de San Blas Atempa
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 ...
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Mexican amaranth-potato croquettes: Croquetas de papa con amaranto
This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetaria...
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Mexican chicken and fruit stew: Manchamanteles
Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that...
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Mexican steamed carrots with vanilla: Zanahorias al vapor con vainilla
Among the most charming presentations of any vegetable, these herb-wrapped bundles of baby carrots are a specialty of Cuetzalan and the surrounding mountain towns. Served by the locals, the carrots are...
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Acapulco style fish filets: Filetes de pescado estilo Acapulco
Fresh fish filets from Mexico's Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fis...
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Beef fajitas with tequila: Fajitas de res al tequila
At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing siz...
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Mexican fish pacos: Tacos de pescado
Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of ga...
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Mexican fish cocktail: Ceviche
Originally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been "mexicanized" by the addition of ingred...
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Yucatecan three-meat stew: Puchero yucateco de tres carnes
Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the pl...
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Central Mexican style meat stew: Puchero del Valle de Mexico
This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w...
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Zacatecas cowboy stew: Puchero vaquero de Zacatecas
This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest...
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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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Chihuahua-style roast turkey: Pavo al horno estilo Chihuahua
Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh...
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Yucatecan-Style Beans: Frijoles Estilo Yucateco
Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee...
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Mexican cowboy beans: Frijoles charros
A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi...
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Beef roullades in green mole: Bistec relleno con mole verde
Ingredients:
For the beef roullades:
thinly sliced beef
raw bacon and ham, sliced into strips
raw potato, cut french fry style
string beans cut into 1" pieces
...
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Harvest cornpatch soup: Sopa de milpa
Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl...
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Meat steamed in maguey leaves: Mixiotes
The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews.
This wrap...
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