Aztec squash blossom quesadillas: Quesadillas de flor de calabaza
In the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father's table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were mad...
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Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto
This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach l...
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Mushroom and spinach enchiladas: Enchiladas de champiñones y queso
In the Nahuatl language of the indigenous people of Central Mexico, the word for mushroom is the same as the word for meat, a testament to the mushroom's protein content and meaty texture. Use a variet...
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Mexican rice and amaranth pudding: Arroz y amaranto con leche
This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well ...
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Mexican guava vinaigrette: Vinagreta de guayaba
Mexican guava pie: Pay de guayaba
Apple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie.
Ingredients
...
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Mexican Oaxaca-style lentils: Lentejas oaxaqueñas
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...
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Mexican Queretaro-style lentil soup with nopales: Sopa de lentejas con nopales estilo Queretaro
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...
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Mexican lentil salad: Ensalada de lentejas
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
...
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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...
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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...
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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...
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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...
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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'...
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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.
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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...
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