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Showing 26—50 of 267 results

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

Mashed plantains with pork rinds: Machuca de platano con chicharrones Karen Hursh Graber

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard. A cousi... read more
fruit meat main-dishes Veracruz

Mexican plantain empanadas with picadillo: Empanadas de platano Karen Hursh Graber

This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc... read more
fruit meat main-dishes Veracruz

Yucatan style plantain soup: Sopa de platano yucateca Karen Hursh Graber

This delicious soup from the Yucatan uses half-ripe plantains, meaning green and yellow, not black and yellow. Use vegetable broth to make it vegetarian, if desired, and add more broth for a thinner Yu... read more
fruit soups Yucatán Peninsula

Crunchy Mexican plantain fritters: Aranitas Karen Hursh Graber

These crunchy plantain fritters, or "little Mexican spiders," made with shredded green plantains, remind me of a crispy version of hash brown potatoes or potato latkes. Be sure to use unripe plantains,... read more
fruit side-dishes

For graduation celebrations: Mexican summer buffets Karen Hursh Graber

Besides the seemingly endless string of fiestas, weddings, baptisms and saints' days throughout the year, the warm months bring graduations galore. Everything from a kindergarten commencement to the completion of a PhD is celebrated exuberantly in Mexico. And the season's balmy weather invites merrymakers to move outside. Even the start of the rainy season does not deter al fresco festivities. read more
food-drink

Refreshing Mexican rice beverage: Horchata de arroz Karen Hursh Graber

Horchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata i... read more
beverages rice-and-grains

Mexican coconut sweets: Cocadas Karen Hursh Graber

Mexican cocada candies
In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, the coconut sweets known as cocadas are Colima's signature candy. read more
candies Colima

Frozen mango margarita: Margarita de mango Karen Hursh Graber

This is not the classic margarita, but it's a great summer blender drink that can be made in quantity. Try this frozen margarita with strawberries instead of mangos. Ingredients 10 ounces froze... read more
fruit beverages

Mexican jalapeños stuffed with cream cheese and smoked fish: Jalapeños rellenos con queso crema y pescado ahumado Karen Hursh Graber

Mexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling's Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and n... read more
vegetables seafood side-dishes

Mexican mini tostadas with spiced tomato confit: Tostadas de tinga vegetariana Karen Hursh Graber

These mini tostadas with spiced tomato confit are based on the classic Puebla spiced tomato dish, but made without the chicken or chorizo, so vegetarian guests can munch happily on the mini tostadas wi... read more
vegetables main-dishes vegetarian tacos-and-enchiladas

Mexican chipotle almonds: Almendras al chipotle Karen Hursh Graber

Nuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dr... read more
vegetarian side-dishes

Mexican tres leches cake with sprinkles: Pastel de tres leches con chispas Karen Hursh Graber

Called chispas, chispitas, or in some places just the English "sprinkles," these colored decorations are fun and festive. They add pizzaz to that favorite Mexican cake — pastel de tres leches. Ingre... read more
desserts

Mexican multi colored gelatin: Gelatina mosaica Karen Hursh Graber

No kids' party in Mexico would be complete without a gelatin, and this one is so easy and attractive. It really does look like sparkling mosaic tiles set in a background of white, and is just like the ... read more
desserts

Mexican mini chicken tortas: Tortitas de pollo Karen Hursh Graber

Miniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy subst... read more
poultry side-dishes

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

The Mexican avocado revisited: Getting to know its sweet side Karen Hursh Graber

There are approximately 8,000 avocado farms in Michoacan and, although Mexico exports a great many, supplying 45% of the world's avocados, there must be a lot of room for avocado-themed culinary creativity among the region's cooks. What do they do with them besides making guacamole, cold soup, salads and dressings, salsas, and using the dried leaves as seasoning? For one thing, they make ice cream. read more
food-drink

Mexican avocado ice pops: Paletas de aguacate Karen Hursh Graber

Here's a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avo... read more
vegetables vegetarian desserts

Mexican avocado lime pie: Pay de aguacate y limon Karen Hursh Graber

This Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup a... read more
vegetables fruit vegetarian desserts

Mexican avocado ice cream: Helado de aguacate Karen Hursh Graber

This recipe for Mexican avocado ice cream is simplicity itself, and can be served as a softie ice cream or frozen longer for a firmer, more scoop-able version. Ingredients Pulp of 3 medium avoc... read more
vegetables fruit vegetarian desserts

Mexican avocado smoothie: Licuado de aguacate Karen Hursh Graber

This is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It's a great way to start the day with the gene... read more
vegetables fruit beverages vegetarian

Batter fried shrimp: Camarones rebozados Karen Hursh Graber

Pieces of firm-fleshed fish can be prepared this way, too, perfect for fish tacos. Batter fried shrimp (camarones rebozados) is much lighter and fluffier than breaded fried shrimp (camarones empanizado... read more
seafood main-dishes
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