Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo
Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a re...
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Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas
This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce...
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Potatoes In Vinaigrette: Botana De Papas En Escabeche
These potatoes in vinaigrette are a very common bar snack all over México, brought to the table with toothpicks for spearing as an accompaniment to drinks. This version, with carrots and jalapeños, s...
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Yucatan Style Pickled Onions: Cebollas Encurtidas Estilo Yucateca
Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both make great additions to sandwiches. Blanching them...
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Chipotle Chiles in Spicy Sauce: Chipotles Adobados
These have become a kitchen staple, both north and south of the border. Besides using them to make the currently popular "chipotle mayonnaise," they can be added to sauces, marinades, salad dressings, ...
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Anchos Encurtidos: Sweet and Hot Ancho Chiles
Here in Cholula, the market ladies sell pickled sweet-and-hot chipotles known locally as " chipocludos," a recipe for which was given in this column in the February 2003 issue of Mexico Connect. This...
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Pickled Jalapenos: Jalapenos En Escabeche
This is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they ma...
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Homemade Fruit Vinegar: Vinagre Casero
In the cooler areas of Mexico, homemade vinegar is usually made with apples, while in warmer places, the abundant pineapples are used to make the pineapple "beer" called tepache and the pineapple vi...
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Stuffed Nopales: Huaraches
These were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people's sandals t...
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Steamed Carrots with Vanilla: Zanahorias al Vapor con Vainilla
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...
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Smoked Chile Conserves: Chipocludos
This conserve, also called chipotles a la poblana, has a tantalizing hot-and-sweet flavor, and should not be confused with chipotles adobados, to which it bears little resemblance. This recipe is...
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Mixed Green Salad With Passion Fruit Dressing: Ensalada Mixta Con Aderezo De Maracuya
Passion fruit pulp is now more readily available north of the border than it is in Mexico. Here we have to wait for maracuya to come into season, whereas in the north, it is available year round in ...
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Stuffed Poblano Peppers: Chiles Rellenos
Serves 4
Ingredients:
2 C. oil
8 poblano peppers
3 C. grated Manchego, Chihuahua, Gouda or farmer's cheese
5 eggs, separated
4 small tomatoes or 2 large tomatoes
salt t...
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Refried Beans: Frijoles Refritos
Serves 6
Ingredients:
1/2 kilo peruvian beans (pinto beans make a decent substitute)
2 qts. water
1 C. oil
1 onion, finely chopped
1 chipotle pepper, chopped finely ro gro...
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Beans
Ingredients:
1 kilo (2.2 lbs) black or pinto beans
1 large onion
1 head of garlic - whole, unpeeled
5 Tbsp. of salt or to taste
How to Prepare:
Place 2 qts. of water on to boi...
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Banana Bread: Panqué de Plátano
Ingredients:
1 1/2 C. flour
1 tsp. baking Soda
1 tsp. baking Powder
2 sticks of butter (200 grs)
2 eggs
6 ripe bananas, mashed
1/ C. chopped nuts
Preparation...
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Mexican Red Rice
Ingredients:
1/4 C. oil
1 1/2 C. long-grain white rice
1/2 medium onion, chopped
2 - 3 plum tomatoes
2 cloves of garlic
3 1/4 C. water or chicken stock
1 C. frozen ...
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Zucchini with Corn: Calabacitas con Elotes
Serves 6
The corn used in this dish is not like the sweet corn used in other parts of North America, thus, the longer cooking time. If you are using sweet corn please remember that it probably won't t...
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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...
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Red Enchiladas with Chilacate: Enchiladas Rojas con Chilacate
Serves 10
Unlike the Americanized version, these Enchiladas are not baked, but served freshly made on the spot. In Mexico we buy special tortillas which are made thinner in order to absorb les...
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Anita's Green Salsa: Salsa Verde
Ingredients:
1 lb. tomatillos, husked and washed
4 serrano peppers, washed
1/4 onion
1 garlic clove
Cilantro to taste (5 sprigs or so)
Salt to taste
Preparation:
Toa...
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Refried Beans
Ingredients:
1 kilo (2.2 lbs) black or pinto beans - cooked
10 Tbsp. oil
Chiles Güeros or wax peppers
How to Prepare:
Start by toasting the peppers over a low flame or on a comal ...
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Vegetable Salad: Ensalada de Verduras
Serves 6
Ingredients:
11 oz. potatoes
7 oz. carrots
7 oz. canned peas
1 cup cream
1 cup mayonnaise
1 stalk celery, chopped
1/4 cup canned pimento, chopped
1 t...
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Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas
Ingredients:
5 large Beefsteak tomatoes or 10 plum tomatoes, roasted
2 poblano peppers, roasted and thinly sliced
1/2 onion, sliced lengthwise
4 Tbsp. oil
Salt to taste
Pr...
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