Spinach and Watercress Salad: Ensalada de Espinacas y Berros
Two of the most common greens in central Mexico are combined here with corn, radishes and scallions for a very Mexican take on a tossed green salad. Ingredients may be prepared in advance, stored separ...
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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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Linguine with cilantro: Linguine con cilantro
If you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh cilantro is the perfect foil for the guajillo chiles in ...
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Penne pasta with mushrooms: Plumas con champiñones
A chunky sauce like this is best served with a shorter pasta shape, such as penne, shells, or rigatoni, which will "hold" the sauce, rather than spaghetti, from which the ingredients will slide to the ...
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Fettucine with Ancho Sauce: Fettucine al Ancho
Here, the dried chiles are soaked with the other ingredients, rather than in water or vinegar, as is normally the case. Seville orange juice, which I learned to cook with in the Yucatan, is a great sub...
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Setas con Epazote
Setas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and ...
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Spaghetti with Poblano Chile and Squash Blossom Sauce: Espagueti al Poblano
Squash blossoms, in season at the same time, go well with poblano chiles. When removing the blossoms from the stems, be sure to remove the pistil as well.
Ingredients:
1 pound spaghetti
...
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Green Rice: Arroz Verde
Visually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetab...
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Nopal Salad: Ensalada de Nopalitos
The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes,...
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Chile Strips with Cheese: Rajas con Queso
This dish uses the famous quesillo - Oaxaca cheese that melts easily. However, for this recipe, it should be grated rather than pulled apart into strings. It is delicious served alone with flour...
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Nopales in Chipotle Sauce: Nopales en Chipotle Adobado
The mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo. This recipe, from San Luis Potosí, is a quick, easy and flavorful vegetar...
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White Rice with Vegetables: Arroz Blanco con Verduras
I like to vary the colors and textures of a comida, and for this meal I would choose a white rice dish such as this one, rather than repeating the red tomato base of the soup course above. This ...
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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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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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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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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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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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Chilaquiles
Ingredients:
1 kilo (2.2 lbs) corn tortillas
3 chilacate peppers
2 tomatoes
2 garlic cloves - whole, unpeeled
1/2 cup oil
2 large onions - chopped
1/2 kil...
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Easy Chiles Rellenos
Recipe submitted by : Bruce McKay
Serving Size: 1Categories: Mexican, Side Dish, Vegetable
For each chile relleno prepared:
1 large egg, separated
1/8 tsp. cream of tartar
pinch salt...
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