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 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts ... 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

Green chiles with Mexican cheese: Rajas con queso Karen Hursh Graber

Ingredients 1 kilo (2.2 pounds) green chiles (poblanos) 3/4 kilo (1.5 pounds)) tomatoes, chopped 2 large onions, chopped 4 tablespoons oil 3 teaspoons salt 1/2 kilo (1.1... read more

vegetarian salsas side-dishes

Mexican cheese fondue with chiles and mushrooms: Queso fundido con chiles y champiñones Karen Hursh Graber

Many years ago, we received at least three fondue pots as wedding gifts. Fondue parties were popular, but after a while, no longer in style in the "avocado green" and "harvest gold" of the seventies, ... read more

cheese main-dishes vegetarian

Mexican cheese soup: Crema de queso Karen Hursh Graber

There are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving. Ingredie... read more

cheese vegetarian soups side-dishes Chihuahua

Mexican cantaloupe salsa: Salsa de melon Karen Hursh Graber

This Mexican cantaloupe salsa was an invention that we came up with while visiting friends in southern Mexico. We served it with the meal, and ate leftovers later with tortilla chips. The best way to... read more

fruit vegetarian salsas

Mexican steamed carrots with vanilla: Zanahorias al vapor con vainilla Karen Hursh Graber

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... read more

vegetables vegetarian side-dishes

Refried beans: Frijoles refritos Karen Hursh Graber

Ingredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles gueros or wax chiles Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins beg... read more

vegetarian beans

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... read more

vegetables vegetarian salads salad-dressings

Veracruz-style black beans: Frijoles negros a la veracruzana Karen Hursh Graber

The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. The method of preparation is typical of the eastern coastal area of the country. read more

vegetarian side-dishes beans-and-legumes Veracruz

Pasta salad with jalapeno vinaigrette: Coditos con salsa Karen Hursh Graber

This is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead... read more

pastas main-dishes vegetarian salads salad-dressings

Guacamole Camille Collins

I love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion. I was invited to a friend's house for dinner a while back a... read more

vegetables vegetarian side-dishes

Mexican salsas Luis Dumois

salsa . (Latin salsa, salted.) fem. Composition or mixture of several edible substances, diluted, made to dress or season food. There is no doubt that the above definition was translated from... read more

vegetables vegetarian salsas

Mexican fava bean soup: Caldo de habas vegetariano Karen Hursh Graber

This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Me... read more

main-dishes vegetarian soups Puebla

Mushrooms in vinaigrette: Hongos en escabeche Karen Hursh Graber

Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre... read more

vegetables vegetarian spices side-dishes Tlaxcala Puebla México, Estado de