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Mexican onions: Red, white and green Karen Hursh Graber

Yucatecan pickled red onions © Karen Hursh Graber 2013
The white variety is the onion of choice in classic Mexican cooking. Use them in both raw and cooked salsas, and grill them with peppers when making fajitas. Also popular in Mexico is the red onion, or as it is more properly called in Spanish, cebolla morada, or purple onion. Green onions, called cebollita or cebolla cambray, are a requisite component of any Mexican parillada, or meal of grilled food, whether beef, chicken, chorizos, or a mix of meat, poultry or vegetables. read more
food-drink

Mexican grilled green onions: Cebollitas a la parilla Karen Hursh Graber

No matter where in the world I am, I can close my eyes and conjure up the aroma of mild green onions emanating from the trucks that pass through Cholula every night on their way to the huge distributio... read more
vegetables vegetarian side-dishes

Onions stuffed with Mexican chorizo and potatoes: Cebollas rellenas con chorizo y papas Karen Hursh Graber

The elements of chorizo, potatoes and onions, a classic Mexican dish for any meal at all, come together in this recipe, which makes a nice, simple dinner. All that's needed to accompany it is a salad. ... read more
vegetables meat main-dishes

Yogurt: A healthy Mexican favorite Karen Hursh Graber

yogurt and avocado dip
The Lebanese population of Mexico, especially concentrated in Mexico City, Puebla and Veracruz, has given us jocoque, a type of thick yogurt from the Middle East, related to Greek yogurt. And it was in Spain that the industrialized production of yogurt was begun in Barcelona in 1919, when Isaac Carasso introduced a product called Danone, named for his son Danial. Danone, called Dannon in other countries, has long been the most popular brand of yogurt in Mexico. read more
food-drink

Mexican yogurt avocado dip: Dip de yogurt con aguacate Karen Hursh Graber

Serve this very easy Mexican yogurt avocado dip with totopos (crisp fried tortillas) or tortilla chips, or with raw or steamed vegetables. Ingredients 1 ripe avocado ¾ cup yogurt ¼ ... read more
vegetables vegetarian salsas

Mexican vegetable salad with yogurt dressing: Ensalada de verduras con aderezo de yogurt Karen Hursh Graber

This salad has typical Mexican vegetables — calabacita (zucchini), chayote, corn and tomatoes — but the dressing could be used on any vegetable salad, such as a broccoli or bean salad, or a cobb-st... read more
vegetables vegetarian salads salad-dressings

The beautiful beet: A Mexican salad and drink favorite Karen Hursh Graber

Traditional Mexican beet salads nearly always pair the sweetness of beets with a savory ingredient, most often a mild white cheese, usually queso fresco. Some type of fruit is usually incorporated, with citrus being a common choice, either orange in the salad, lime in the dressing, or both. Pears, mangos and avocados are also typically used in beet salads. read more
food-drink

Refreshing Mexican beet drink: Agua de betabel Karen Hursh Graber

Agua de betabel is the drink seen on the altar of Nuestra Señora de Dolores, the sorrowful mother, on the Friday before Semana Santa. I have yet to find out why beets were chosen for this particular o... read more
vegetables beverages vegetarian

Mexican sweet and sour beets: Betabel agridulce Karen Hursh Graber

Mexican sweet and sour beets keep well in the refrigerator, and can be served as is for an easy botana, or added to salads. Half orange juice and half lime juice is a fine substitute for the naranja ag... read more
vegetables vegetarian side-dishes

Mexican beet and mango salad: Ensalada de betabel y mango Karen Hursh Graber

A lightly dressed summer salad, Mexican beet and mango salad is good with grilled chicken or fish. Make sure to use mangos that are not overripe, so that they keep their shape when cubed. read more
vegetables fruit vegetarian salads

For sauces, soups and snacks: Using Mexican dried shrimp Karen Hursh Graber

In Mexico, dried shrimp come in a range of sizes, from the tiny quarter-inch river shrimp to larger ones from the ocean. The tiny ones are ground into a powder, used for adding flavor and body to soups, stews and sauces, and the larger ones are usually soaked and peeled. read more
food-drink

Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco Karen Hursh Graber

A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. read more
vegetables seafood salsas side-dishes

Mexican scrambled eggs with dried shrimp: Huevos revueltos con camarones secos Karen Hursh Graber

I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca's Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partial... read more
eggs seafood breakfast Oaxaca

Mexican dried shrimp soup: Caldo de camaron seco Karen Hursh Graber

Dried shrimp soup is a Mexican cantina classic that has fueled many a "next round." Friday afternoons are an especially good time to find this beloved soup at your friendly neighborhood watering hole. ... read more
seafood soups

Oaxaca white beans with dried shrimp: Frijoles blancos con camaron seco Karen Hursh Graber

This recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling's wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava... read more
seafood side-dishes beans-and-legumes Oaxaca

A Mexican menu for Cinco de Mayo Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith

Mexican tacos of shredded beef brisket. © Jeanine Thurston, 2011
Americans commonly mistake Cinco de Mayo, the day that commemorates the Mexican Victory over the French in Puebla (1862), for Mexican Independence day (1810). Cinco de Mayo has become an American holiday synonymous with mariachis, margaritas, Corona beer, and Americanized Mexican food like jalapeño-studded nachos and cheese-smothered burritos. read more
food-drink

Dining on trout in Mexico's mountains Karen Hursh Graber

Some of the most thriving enterprises in the highland areas are trout farms, either run privately or as community projects undertaken by locals. Through the years, we have enjoyed fresh fish from trout farms in different regions of Mexico, where water from mountain streams feeds the ponds. read more
food-drink

Trout in Mexican macadamia sauce: Trucha en macadamia Karen Hursh Graber

macadamia nuts
The taste of fresh trout is a good foil for the richness of this Mexican macadamia sauce. The recipe uses macadamias as both a sauce ingredient and a garnish. read more
seafood main-dishes

Trout with Mexican tropical fruit salsa: Trucha con salsa de frutas tropicales Karen Hursh Graber

Trout with tropical fruit
© Karen Hursh Graber, 2013
Fresh tropical fruit goes nicely with the clean taste of trout in this recipe for trout with Mexican tropical fruit salsa. Wrapping food in corn husks is a quintessentially Mexican treatment, but parchment paper could be used instead. read more
fish main-dishes

Mexican trout with epazote: Trucha al epazote Karen Hursh Graber

Epazote is a characteristic flavor of the central region of Mexico, and especially favored in the cuisines of Puebla and Tlaxcala. It distinguishes this recipe for Mexican trout with epazote. Ingredie... read more
fish main-dishes

Mexican trout with garlic sauce: Trucha al mojo de ajo Karen Hursh Graber

Al mojo de ajo literally means drenched with garlic, and Mexican trout with garlic sauce is just that. Sometimes fish prepared al mojo de ajo comes with unappetizingly large chunks of garlic, but takin... read more
fish main-dishes

Top 5 tequila drinks Daniel Wheeler

Think tequila, and many think of spring break and tequila shots, followed by who knows what?

But precursors of this quintessentially Mexican drink considered a gift from the gods.

Tequila has to do with its real roots, with the land it comes from and the lifestyle surrounding it. Here are my top five tequila drinks. read more
food-drink tequila-mescal

Chia: Ancient Mexican seed and modern superfood Karen Hursh Graber

Banana, strawberry and chia seed smoothie © Emily Tan of fussfreecooking.com, 2013
Having written a bit about chia some years back, as part of an article on the use of seeds in Mexican cooking, I was not surprised to learn that chia seeds have been lauded as the new superfood of 2013.

Nutritionally dense, chia seeds are loaded with antioxidents, fiber, protein, and omega-3 fatty acids. They are also gluten free and have anti-inflammatory properties.

Chia seeds met the nutritional needs of early Mesoamericans, and were so valued by the Aztecs that they were considered one of the four grains acceptable as tribute to the Aztec state. read more
food-drink

Mexican chia coconut pudding: Postre de chia y coco Karen Hursh Graber

Ridiculously simple to make and fun to eat, this chia coconut puddingcould also be prepared with almond milk. Ingredients 4 tablespoons chia seeds 1 cup coconut milk 1 tablespoon hone... read more
vegetarian desserts

Mexican chia fruit gelatin: Gelatina de frutas con chia Karen Hursh Graber

Chia's natural ability to gel makes it perfect for vegans or anyone else adverse to using commercial gelatins made with animal hooves. Use any kind of fruit juice, including those that aren't available... read more
vegetarian desserts
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