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 amaranth-potato croquettes: Croquetas de papa con amaranto Karen Hursh Graber

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... read more

cheese vegetables main-dishes rice-and-grains

Mexican chicken and fruit stew: Manchamanteles Karen Hursh Graber

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... read more

vegetables fruit poultry main-dishes soups Puebla

Mexican steamed carrots with vanilla: Zanahorias al vapor con vainilla Karen Hursh Graber

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... read more

vegetables vegetarian side-dishes

Acapulco style fish filets: Filetes de pescado estilo Acapulco Karen Hursh Graber

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... read more

fish vegetables main-dishes Guerrero

Beef fajitas with tequila: Fajitas de res al tequila Karen Hursh Graber

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... read more

vegetables meat main-dishes Tequila, Jalisco

Mexican fish pacos: Tacos de pescado Karen Hursh Graber

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... read more

fish vegetables masa main-dishes Baja California

Mexican fish cocktail: Ceviche Karen Hursh Graber

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... read more

fish vegetables main-dishes Baja California

Yucatecan three-meat stew: Puchero yucateco de tres carnes Karen Hursh Graber

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... read more

vegetables poultry meat main-dishes soups Yucatán Peninsula

Central Mexican style meat stew: Puchero del Valle de Mexico Karen Hursh Graber

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... read more

vegetables pork meat main-dishes soups

Zacatecas cowboy stew: Puchero vaquero de Zacatecas Karen Hursh Graber

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... read more

vegetables meat pastas main-dishes soups rice-and-grains Zacatecas

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... read more

vegetables vegetarian salads salad-dressings

Chihuahua-style roast turkey: Pavo al horno estilo Chihuahua Karen Hursh Graber

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... read more

vegetables fruit poultry main-dishes Chihuahua

Yucatecan-Style Beans: Frijoles Estilo Yucateco Karen Hursh Graber

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... read more

vegetables pork beans-and-legumes Yucatán

Mexican cowboy beans: Frijoles charros Karen Hursh Graber

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... read more

vegetables pork side-dishes beans-and-legumes Tamaulipas

Beef roullades in green mole: Bistec relleno con mole verde Karen Hursh Graber

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 ... read more

vegetables pork meat mole-and-pipian

Harvest cornpatch soup: Sopa de milpa Karen Hursh Graber

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... read more

vegetables main-dishes soups rice-and-grains Tlaxcala

Meat steamed in maguey leaves: Mixiotes Karen Hursh Graber

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... read more

vegetables poultry main-dishes salsas