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Showing 1—25 of 118 results

Mexican Oaxaca-style lentils: Lentejas oaxaqueñas Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more

vegetables fruit vegetarian beans-and-legumes Oaxaca

Mexican Queretaro-style lentil soup with nopales: Sopa de lentejas con nopales estilo Queretaro Karen Hursh Graber

This recipe, adapted from Diana Kennedy's The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brow... read more

vegetables vegetarian soups beans-and-legumes Querétaro

Mexican lentil salad: Ensalada de lentejas Karen Hursh Graber

When using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils ... read more

vegetarian salads beans-and-legumes

Frijoles de la olla: Mexican beans in broth Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith

Mexican boiled beans — frijoles de la olla — are a delicious, nutricious and fat-free dish.
© Jeanine Thurston, 2011

A pot of freshly made frijoles de la olla is my absolute favorite way to eat beans. I love how pure and fresh they taste fresh from the olla, or pot. As soon as they were ready to eat I would fill a large bowl, add some fresh salsa and scoop them up with a homemade tortilla. read more

vegetarian side-dishes beans

Oaxaca salad by Pilar Cabrera: Ensalada Oaxaca por Pilar Cabrera Karen Hursh Graber

Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuc... read more

vegetables vegetarian salads salad-dressings Oaxaca

Tamarind Chipotle Dressing by Pilar Cabrera: Aderezo de tamarindo y chipotle por Pilar Cabrera Karen Hursh Graber

Pilar Cabrara created this dressing was designed for her exclusive Oaxaca Salad. Ingredients 100 ml (about 3 fluid ounces) adobo sauce (from a can of chipotles in adobo) 250 ml (about 8 fl... read more

vegetarian salad-dressings Oaxaca

Potatoes in vinaigrette: Botana de papas en escabeche Karen Hursh Graber

Fresh carrots, potatoes and jalapeños are delicious as a snack when prepared in escabeche © Daniel Wheeler, 2010 These potatoes in vinaigrette are a very common bar snack all over México, brough... read more

vegetables vegetarian side-dishes

Mexican potato patties: Tortitas de papa Karen Hursh Graber

Potato, onion, garlic and eggs are essential for tortitas de papa. © Daniel Wheeler, 2010 Crispy outside, soft inside, these are lightly flavored with cheese and onion. The addition of greens make... read more

vegetables main-dishes vegetarian side-dishes

Baby new potatoes with garlic and cumin: Papitas al ajillo Karen Hursh Graber

Choose the very smallest white or red potatoes you can find. Sometimes in Cholula, I find potatoes as small as marbles. This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella D'... read more

vegetables vegetarian salads

Christmas Eve salad: Ensalada de noche buena Karen Hursh Graber

This salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the table. read more

vegetables fruit vegetarian

Green rice casserole with poblanos and cheese: Arroz verde con queso y rajas Karen Hursh Graber

If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredie... read more

vegetables vegetarian side-dishes rice-and-grains

Peach and chayote salsa: Salsa de durazno y chayote Karen Hursh Graber

This recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it rea... read more

vegetables fruit vegetarian salsas

Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado Karen Hursh Graber

This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups g... read more

cheese vegetables main-dishes vegetarian side-dishes

Preparing Mexico's classic chiles rellenos: Step by step Daniel Wheeler

One of the most comforting and traditional dishes in this country is chiles rellenos, literally translated as "stuffed chiles" — a dish that originated in the colonial city of Puebla and that evolved into an uncountable amount of varieties and versions. The original and most simple one is the chile relleno stuffed with cheese. read more

cheese eggs vegetables main-dishes vegetarian

Macadamia peach salsa: Salsa de macadamia y durazno Karen Hursh Graber

Right now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. T... read more

fruit vegetarian salsas

Macadamia truffles: Truffles de macadamia Karen Hursh Graber

When I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a... read more

vegetarian desserts

Tequila lime pie: Pay de limon con tequila Karen Hursh Graber

This dessert uses the pungent limes that are indispensible to so many Mexican meals. Piled high in markets all over the country, they are often squeezed onto food at the table in place of salt. The Flo... read more

fruit vegetarian desserts

Baby greens with pumpkin seeds and Mexican lime vinaigrette: Ensalada verde con pepitas y vinagreta de limon Karen Hursh Graber

Green salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas ar... read more

vegetables vegetarian salads salad-dressings

Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino Karen Hursh Graber

This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. read more

vegetables vegetarian side-dishes Central Highlands

Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla Karen Hursh Graber

This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De'Angeli and Giorgio D'Angeli. read more

vegetables main-dishes vegetarian Central Highlands

Mexican huazontle croquettes: Tortitas de huazontle Karen Hursh Graber

Flour, eggs and huazontle become delicious tortitas © Daniel Wheeler, 2010 I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexica... read more

vegetables main-dishes vegetarian Tlaxcala

Avocado soup with tequila: Sopa de aguacate con tequila Karen Hursh Graber

This cream of avocado soup uses tequila in place of the traditional sherry. It is a refreshing first course or, served with a salad, a light spring or summer lunch. The ingredients should be well-chilled before the soup is blended. read more

vegetables main-dishes vegetarian soups

Mexican gazpacho: Gazpacho a la mexicana Karen Hursh Graber

This is a great hot weather choice, since it calls for no cooking at all. Serve it with bolillos or crusty French bread. Ingredients ½ cup water, or more as necessary 1 ½ pounds ripe tom... read more

vegetables vegetarian soups

Cold watermelon and tomato soup: Sopa fria de sandia y jitomate Karen Hursh Graber

Tomatoes and watermelon are an unexpected combination here, and one that does not require you to go anywhere near the stove. A sprig of fresh mint (hierba buena) is a nice garnish. Ingredients ... read more

vegetables fruit vegetarian soups

Apple and blueberry marmalade: Mermelada de manzana y mora azul Karen Hursh Graber

This is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination. read more

fruit vegetarian desserts

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Showing 1—25 of 118 results