Showing 26—50 of 144 results

Aztec squash blossom quesadillas: Quesadillas de flor de calabaza Karen Hursh Graber

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... read more

masa vegetarian tacos-and-enchiladas

Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto Karen Hursh Graber

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... read more

vegetables vegetarian soups rice-and-grains

Mushroom and spinach enchiladas: Enchiladas de champiñones y queso Karen Hursh Graber

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... read more

vegetables masa main-dishes vegetarian

Mexican rice and amaranth pudding: Arroz y amaranto con leche Karen Hursh Graber

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 ... read more

vegetarian desserts rice-and-grains Oaxaca

Mexican guava vinaigrette: Vinagreta de guayaba Karen Hursh Graber

Guava is an important crop in Aguascalientes, Mexico. Because of its high pectin content, the golden fruit is a favorite for making jams, jellies and marmalades.
© Diodora Bucur, 2009

The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De'Angeli. read more

fruit vegetarian salad-dressings

Mexican guava pie: Pay de guayaba Karen Hursh Graber

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 ... read more

fruit vegetarian desserts

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-and-legumes

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

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 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

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Showing 26—50 of 144 results