Green chiles with Mexican cheese: Rajas con queso
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...
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Mexican cheese fondue with chiles and mushrooms: Queso fundido con chiles y champiñones
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, ...
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Mexican cheese soup: Crema de queso
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...
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Mexican cantaloupe salsa: Salsa de melon
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...
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Mexican 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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Refried beans: Frijoles refritos
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...
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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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Veracruz-style black beans: Frijoles negros a la veracruzana
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.
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Pasta salad with jalapeno vinaigrette: Coditos con salsa
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...
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Guacamole
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...
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Mexican salsas
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...
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Mexican fava bean soup: Caldo de habas vegetariano
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...
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Mushrooms in vinaigrette: Hongos en escabeche
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...
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