Frijoles de la olla: Mexican beans in broth
Oaxaca salad by Pilar Cabrera: Ensalada Oaxaca por Pilar Cabrera
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
Tamarind Chipotle Dressing by Pilar Cabrera: Aderezo de tamarindo y chipotle por Pilar Cabrera
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
Potatoes in vinaigrette: Botana de papas en escabeche
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
Mexican potato patties: Tortitas de papa
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
Baby new potatoes with garlic and cumin: Papitas al ajillo
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
Christmas Eve salad: Ensalada de noche buena
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
Green rice casserole with poblanos and cheese: Arroz verde con queso y rajas
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
Peach and chayote salsa: Salsa de durazno y chayote
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
Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado
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
Preparing Mexico's classic chiles rellenos: Step by step
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
Macadamia peach salsa: Salsa de macadamia y durazno
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
Macadamia truffles: Truffles de macadamia
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
Tequila lime pie: Pay de limon con tequila
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
Baby greens with pumpkin seeds and Mexican lime vinaigrette: Ensalada verde con pepitas y vinagreta de limon
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
Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino
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
Mexican huazontle croquettes: Tortitas de huazontle
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
Avocado soup with tequila: Sopa de aguacate con tequila
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
Mexican gazpacho: Gazpacho a la mexicana
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
Cold watermelon and tomato soup: Sopa fria de sandia y jitomate
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
Apple and blueberry marmalade: Mermelada de manzana y mora azul
Raspberry chipotle sauce: Salsa de frambuesas y chipotle
This can be used as a glaze or a barbeque sauce. Try serving it spooned over cream cheese as a dip or spread for crackers, or with small meatballs for hors d'oeuvres. It can be strained for use as a glaze, but for a dip with cream cheese it is better with some texture.
read more
Blackberry atole: Atole de mora
A traditional early morning or late night favorite in the Sierra de Puebla, this atole makes a warming, nutritious breakfast drink. Kids love the purple color.
read more
Mamey cake with cream cheese frosting: Pastel de mamey con betun de queso crema
The addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too.
Ingred...
read more
Guacamole, step by step
Tired of eating burritos and chimichangas… or even Taco Bell? If your idea of Mexican food is a tortilla shell with marinara sauce, or you eat your hot dogs with chili beans, you'll find guacamole a good complement. And people who know real Mexican food consider it one of the best side dishes that Mexico can offer. As a dip while watching Monday night football or alongside a great plate of carne asada with warm tortillas and spicy arroz rojo in a typical family reunion in México, guacamole always hits the spot.
read more