Chilaquiles With Red Sauce Karen Hursh Graber

Ingredients: dried ancho or pasilla peppers 3 or4 cloves of garlic 1 large chicken 1 white onion couple stalks of celery 1 carrot 15 soft corn t... read more

masa breakfast vegetarian

Green Chile Rajas With Cheese Karen Hursh Graber

Ingredients:1 Kilo (2.2 lbs) Green peppers - poblanos 3/4 Kilo (1.5 lbs.) Tomatoes - chopped 2 Large onions - chopped 4 Tbsp. Oil 3 tsp.. Salt 1/2 Kilo (1.1 lbs.) of Queso Fresco or... read more

vegetables main-dishes vegetarian

Stuffed Cactus Paddles (Nopales Rellenos) Ana María Flores Sánchez

Serves 6 When preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them. Ingredients: ... read more

vegetables main-dishes vegetarian

Zucchini or Corn Casserole: Torta de Calabacitas o Elote Ana María Flores Sánchez

Serves 6 Ingredients: 3/4 C. plus 1 Tbsp. plus 1 tsp. butter 3 eggs 2 tsps. sugar 1 1/2 tsps. salt 3/4 C. plus 1 Tbsp. plus 1 tsp. rice flour 2 tsps. baking powder ... read more

main-dishes vegetarian

Tomatillo Herb Sauce: Salsa Verde con Hierbas Karen Hursh Graber

By not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortill... read more

vegetarian salsas

Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde Karen Hursh Graber

This is Billy's adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn... read more

masa main-dishes vegetarian Jalisco

Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas Karen Hursh Graber

Amaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Tha... read more

vegetables vegetarian side-dishes

Lamb's Quarters with Beans: Quelites con Frijoles Karen Hursh Graber

Just as the green known commonly as lamb's quarters goes by many different names north of the border -- among them, goosefoot, pigweed and mutton tops -- so does it have myriad names in Mexico, dependi... read more

vegetables main-dishes vegetarian beans

Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas Karen Hursh Graber

In this recipe, two of central Mexico's favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed m... read more

vegetables vegetarian salads salad-dressings

Corn Fungus Crepes: Crepas De Huitlacoche Karen Hursh Graber

Sometimes translated to English as "corn smut," huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, how... read more

vegetables main-dishes vegetarian salsas

Cornhusk wrapped chiles stuffed with fresh corn: Chiltamales Karen Hursh Graber

In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ... read more

vegetables main-dishes vegetarian Puebla

Mexican yucca in orange sauce: Yuca en naranja Karen Hursh Graber

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it... read more

vegetables fruit vegetarian Yucatán Peninsula

Beans, a staple in the Mexican kitches: Frijoles Karen Hursh Graber

Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and ... read more

vegetarian beans-and-legumes Jalisco

Mexican Green Salsa

Ingredients: 1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed) 10 small green chiles 4 C. Water 3 Garlic cloves 2 Peppercorns 2 Cloves 1/2 tsp. Salt How to Prepare... read more

vegetarian salsas

Stuffed Anchos in Cilantro Cream Sauce: Anchos con Salsa de Cilantro y Crema Karen Hursh Graber

This recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avo... read more

vegetables main-dishes vegetarian

Pickled Fresh Chiles with Vegetables: Chiles en Escabeche Karen Hursh Graber

This is one of the most versatile and colorful ways of using fresh green chiles. At large regional fairs and smaller ferias throughout the country, glass jars of chiles en escabeche are offered for sal... read more

vegetables vegetarian salsas

Fresh Chile Strips in Cream Sauce: Rajas con Crema Karen Hursh Graber

This Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spin... read more

vegetables vegetarian salsas

The Avocado: On Beyond Guacamole Karen Hursh Graber

The rich, yellow-green pulp of the avocado, nowadays most frequently associated with the ubiquitous Mexican dish known as guacamole, was once an appetizing mouthful for the mastodons that roamed... read more

vegetables vegetarian

Smoked Chile Conserves: Chipocludos Karen Hursh Graber

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... read more

vegetarian salsas

Red Enchiladas with Chilacate: Enchiladas Rojas con Chilacate Ana María Flores Sánchez

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... read more

masa main-dishes vegetarian

Spinach and Cheese Tamales: Tamales de Espinaca con Queso Ana María Flores Sánchez

(Makes 30 medium sized tamales) Ingredients: 3 Tbsp. oil 1 kg. corn masa 1 bunch fresh spinach, finely chopped or 1 lb. frozen chopped spinach 400 grs. (4 1/2 sticks) butter or m... read more

masa main-dishes vegetarian

Nopales Salad Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs.) of cactus (nopal) paddles 1 onion - halved 4 C. water 2 Tbsp. salt 2 large tomatoes - chopped 1 large onion - chopped 4 green chiles ... read more

vegetables vegetarian side-dishes

Banana Bread: Panqué de Plátano Ana María Flores Sánchez

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... read more

fruit breads vegetarian desserts

Mexican grapefruit salad: Ensalada de toronja Karen Hursh Graber

This is a very refreshing salad. In Southern Mexico, grapefruit salad would most likely be made with fruit vinegar, especially pineapple vinegar, but apple cider vinegar is a good substitute. Only a sm... read more

fruit vegetarian salads salad-dressings

Mexican blessed beet salad: Ensalada de betabel bendito Karen Hursh Graber

In her introduction to this recipe, Susana explains that it got its name from that fact that she got the beets from a religious festival float that was decorated with a tower of the village's largest f... read more

vegetables vegetarian salads salad-dressings