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

Raspberry chipotle sauce: Salsa de frambuesas y chipotle Karen Hursh Graber

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

fruit vegetarian salsas

Blackberry atole: Atole de mora Karen Hursh Graber

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

fruit beverages vegetarian

Mamey cake with cream cheese frosting: Pastel de mamey con betun de queso crema Karen Hursh Graber

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

fruit vegetarian desserts

Guacamole, step by step Daniel Wheeler

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

vegetarian salads

Chilaquiles rojos resurrect revelers and leftover tortillas Daniel Wheeler

Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the dish as mild or piquant as you wish. read more

vegetables masa main-dishes vegetarian

Squash vine soup with corn dumplings: Sopa de guias con chochoyones Karen Hursh Graber

In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings. read more

vegetables masa vegetarian soups Oaxaca

Spearmint sorbet: Sorbet de hierba buena Karen Hursh Graber

A light dessert or a refreshing palate cleanser, this uses one of the most popular herbs in Mexico, but it also goes well with Thai food, with which Mexican cuisine has several ingredients in common. read more

vegetarian desserts

Mexican custard dessert: Natillas Karen Hursh Graber

This simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry. Ingredients 4 eggs, separated ¼ cup flour ... read more

eggs vegetarian desserts

Garbanzo soup with saffron: Garbanzos en amarillo Karen Hursh Graber

Garbanzos en amarillo, with chickpeas, orange sweet potatoes and saffron, is evocative of the hearty peasant dishes of central Spain. It is a traditional food for the Día de La Santa Cruz, celebrated throughout Mexico, and with particular fervor in Queretaro, on May 3. read more

main-dishes vegetarian soups beans Querétaro

Enchiladas with buttermilk sauce: Enchiladas de jocoque Karen Hursh Graber

Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic... read more

cheese vegetables masa main-dishes vegetarian Querétaro

Enchiladas in red chile sauce: Enchiladas dobladas Karen Hursh Graber

"Dobladas" means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite... read more

cheese poultry masa meat main-dishes vegetarian salsas

Avocado and orange salad: Ensalada de aguacate con naranja Karen Hursh Graber

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were tol... read more

vegetables vegetarian salads salad-dressings

Savory Pea Pudding: Budín de Chícharo Karen Hursh Graber

This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar... read more

vegetables main-dishes vegetarian

Marinated Mixed Vegetable Salad: Chileajo Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more

vegetables vegetarian salads salad-dressings Oaxaca

Cholula Style Vegetable Salad: Ensalada Cholulterranea Karen Hursh Graber

Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute c... read more

vegetables vegetarian salads salad-dressings Puebla

Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo Karen Hursh Graber

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... read more

vegetarian soups beans Hidalgo

Jalisco Style Enchiladas: Enchiladas Tapatias Karen Hursh Graber

Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making... read more

cheese vegetables masa main-dishes vegetarian salsas Jalisco

Tomatillo and tomato salsa: Salsa de tomate y jitomate Karen Hursh Graber

Dried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexica... read more

vegetarian salsas

Bricklayers' salsa: Salsa de albaniles Karen Hursh Graber

Bricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa requires no cooking other than boiling the tomatillos, it was popular with them. It can be ma... read more

vegetarian salsas

Tomatillo Salsa with Avocado: Salsa de Tomate Verde con Aguacate Karen Hursh Graber

This salsa retains the fresh, green taste of tomatillos that have not been boiled. It can be made ahead, except for the avocado, which should be added right before serving. Just about everyone who tast... read more

vegetarian salsas

Roasted Tomato Salsa: Salsa Asada Karen Hursh Graber

In the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, t... read more

vegetarian salsas