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Showing 26—50 of 286 results

Mexican fish cakes with chile and chia: Tortitas de pescado con chile y chia Karen Hursh Graber

Fresh green chile and cilantro add zip to these fish cakes with chile and chia, and potatoes act as a binder, while chia provides a nutritional boost. Ingredients 1 pound firm-fleshed fish fil... read more
fish main-dishes

Mexican lentil vegetable soup with chia: Sopa de lentejas y verduras con chia Karen Hursh Graber

This soup is comforting, delicious, and incredibly healthy. What more could you ask for? Oh yes, you can ask for it not to be watery, and this one isn't, thanks to the inclusion of chia seeds. Ingredi... read more
vegetarian soups

Mexican cookbooks of 2012: Some gift giving ideas Reviewed by Karen Hursh Graber

Taking a look at the past year's Mexican cookbook offerings, it seems that 2012 produced more specialized books than ever before. These are not your essential Mexican cookbooks (for that, go to Diana Kennedy's The Essential Cuisines of Mexico or Adela Fernandez' La Traditional Cocina Mexicana), but they will add new dimensions to a basic Mexican culinary library. read more
book-reviews food-drink

Mexican wines: Perfect pairings with holiday dishes Karen Hursh Graber

Aguascalientes Chicken with Fruit Sauce and Chardonnay
Awakening to a misty dawn in the Valle de Santo Tomas, we were greeted by cool air, subtle sea breezes, and the sight of row upon row of deep green vines, laden with grapes that would become wine. This rustic valley would one day be part of the Ruta del Vino, the Baja wine country that is now a popular travel destination, with dozens of wineries, bed and breakfasts, crafts boutiques, and world class restaurants. read more
food-drink

Fish filets in Mexican hoja santa: Filetes de pescado en hoja santa Karen Hursh Graber

Fish filets in Mexican hoja santa is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows a... read more
fish main-dishes Veracruz

Steamed turkey in Mexican achiote sauce: Pavo al vapor en recado colorado Karen Hursh Graber

Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves an... read more
poultry main-dishes Yucatán Peninsula

Yucatecan style quail: Codorniz a la yucateca Karen Hursh Graber

Yucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region's cuisine. This recipe can also be used with chicken or turkey, inc... read more
poultry main-dishes spices Yucatán Peninsula

Duck in Mexican red pipian sauce: Pato en pipian rojo Karen Hursh Graber

Pipian, made with ground chiles and seeds, is usually served with chicken. Duck makes it an elegant dish to serve dinner guests and is especially suitable in the cooler months. This column has featured... read more
poultry main-dishes salsas

Mexican rabbit with wine and herbs: Conejo con hierbas de olor Karen Hursh Graber

Fresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people oft... read more
poultry main-dishes spices

Stuffed poblano peppers: Chiles rellenos Ana María Flores Sánchez

Chiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 c... read more
cheese vegetables main-dishes vegetarian

Aguascalientes style chicken with fruit sauce: Pollo de Aguascalientes Karen Hursh Graber

This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Me... read more
fruit poultry main-dishes Aguascalientes

Mexican winter fruit mole with hazelnuts: Manchamanteles con avellanas Karen Hursh Graber

This seasonal adaptation of a traditional manchamanteles — "tablecloth stainer" — uses the fall season's apples and pears instead of the usual pineapple; sweet potatoes instead of plantains; prunes... read more
fruit mole-and-pipian

Mexican stuffing for Christmas turkey: Relleno para totol de nochebuena Karen Hursh Graber

Nochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias... read more
meat side-dishes

Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla Karen Hursh Graber

Huazontle with pasilla chiles
This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De'Angeli and Giorgio D'Angeli. read more
vegetables main-dishes vegetarian Central Highlands

Mexican beef chichilo by Pilar Cabrera: Chichilo de res por Pilar Cabrera Karen Hursh Graber

Mexican beef chichilo is probably the least known of Oaxaca's moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera ... read more
vegetables meat main-dishes Oaxaca

Culinary festival on Mexico's Maya Riviera: A feast of a fest Jeffrey Steele

Beach in Cancun, Mexico
Start with an endless array of fabulous dishes from the greatest chefs in the Americas. Add a lavish serving of wines born in regions from Napa Valley to the fields of Chile. Sprinkle with warm, sun-splashed days, beckoning beaches and spirited nightlife. The result: The tempting event called the Cancun-Riviera Maya Wine & Food Festival, staged in Quintana Roo, Mexico. read more
exploring-tourism food-drink Cancún, Quintana Roo Maya Riviera

A staple food from tropical Mexico: Yucca Karen Hursh Graber

Yucca appears in the cuisine of several tropical parts of Mexico, of which it is a native, including Veracruz, Tabasco, Campeche, and the Yucatan. It is made into fritters, tortitas (patties), and bolitas (battered yucca), and often flavored with orange, achiote, and other characteristic regional flavors. It is used to make "dough" for meat pie, eliminating the need for wheat flour dough, which is good news for the gluten intolerant. read more
food-drink Southern Mexico

Mexican yucca meat pie: Pastel de yuca Karen Hursh Graber

The filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian ... read more
meat main-dishes

Mexican yucca pudding: Budin de yuca Karen Hursh Graber

The preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie. For the caramel: Place ¾ cup of suga... read more
vegetarian desserts

Quinoa: Mexico welcomes a wonder food Karen Hursh Graber

Why did it take so long for the rest of the world to discover quinoa, the centuries-old sustenance crop of the Andes? Held sacred by the Incas, who called it "the mother of all grains," quinoa is actually a pseudo grain, consisting of seeds, and is not a member of the grass family, so it does not contain gluten. It is a welcome addition to meals in Mexico, where it has gained enormous popularity and taken on characteristic Mexican flavors. read more
food-drink

Stuffed poblano chiles with quinoa: Chiles rellenos con quinoa Karen Hursh Graber

Who doesn't like chiles rellenos? They don't have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey withou... read more
vegetables main-dishes vegetarian

Mexican quinoa and eggs ranchero: Quinoa con huevo, estilo ranchero Karen Hursh Graber

This protein-packed power brunch could probably be called a "deconstructed" version of Mexico's classic huevos rancheros. In this Mexican quinoa and eggs ranchero recipe, the whole beans take the place... read more
eggs vegetables main-dishes vegetarian

Mexican quinoa vegetable soup: Sopa de quinoa y verduras Karen Hursh Graber

I like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked. Ingredien... read more
vegetables vegetarian soups

Tejate: Drink of Aztec rulers and Zapotec gods Alvin Starkman

Tejate is a pre-Hispanic corn and cacao based drink. It is likely the only complex food recipe in all Mexico still enjoyed today just as it was thousands of years ago in Oaxaca. When visiting a Oaxaca... read more
food-drink Oaxaca

El platano macho: The plantain is the banana's big brother Karen Hursh Graber

Although grown most frequently in the tropical coastal areas of the country, plantains are found in markets all over Mexico, where they are called plátano macho and look like bananas on growth hormones, ranging in color from bright green and unripe to nearly black and looking overripe.

Unlike bananas, plantains are not eaten raw, and their high starch content means that they are frequently used as a vegetable, especially in the Caribbean, Latin America, and Africa. read more
food-drink
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