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Jalisco style chicken stew: Cuachala Karen Hursh Graber

From Tuxpan, Jalisco, this dish is traditionally eaten in a clay bowl called a plato cuachalero, but it can be served in any kind of soup bowl. read more
poultry main-dishes Jalisco

Aztec squash blossom quesadillas: Quesadillas de flor de calabaza Karen Hursh Graber

In the introduction to her cookbook, Adela Fernandez talks about the flowers that adorned her father's table and the heavily embroidered tablecloths and napkins, often with flower motifs, that were mad... read more
masa vegetarian tacos-and-enchiladas

Traditional Mexican food: A tasty way to go gluten free Karen Hursh Graber

The basic, traditional Mexican diet is essentially gluten free. Gluten is a type of protein commonly found in wheat, rye and barley, all of them introduced by Europeans and not included in the diet of pre-Hispanic Mesoamerica. Corn, the subsistence carbohydrate of Mexico, is gluten free, and so are beans, sources of protein when consumed with corn, and amaranth, an important ritual food in ancient Mexico. Of the grains cultivated here after the conquest, rice stands out as being a gluten free Mexican staple food. read more
food-drink

Calendar of Mexican food festivals Karen Hursh Graber

Possibly no other country in the world has as many festivals, fairs and feast days as Mexico. National holidays, religious holidays and people's santos (saints' days) are all celebrated with gus... read more
fiestas-traditions food-drink index-page

A Mexican Christmas dinner: tamales, turkey, tejocotes Karen Hursh Graber

Piñata<br>© Maria Elena, 1999
The usually bustling Mexican markets become even more so in December, when the mountains of fruit for ponche navideño (Christmas punch) compete with a wild array of tinsel-y decorations for shoppers' attention, and the excitement leading to the posadas and pastorelas builds up. The culmination of all this preparation is, of course, Noche Buena — Christmas Eve — when one of the most festive dinners of the year is served. A Mexican Christmas dinner is abundant and varied, with foods that range from tamales to turkey and tejocote. read more
christmas culture-customs food-drink

Fragrant, festive Mexican guavas: For Christmas punch and other delights Karen Hursh Graber

Many of Mexico's holiday dishes are inspired combinations of seasonally available ingredients. Just as the chiles en nogada prepared for Independence Day celebrations combine the best of the late summer harvest, ponche navideño, the traditional Christmas punch, uses the fruit of late fall. Various combinations of apples, pears, tamarind, and tejocote (hawthorne fruit) come together in a drink flavored with sugar cane and cinnamon, and made irresistibly fragrant by the presence of guavas. read more
food-drink

Mexican cheese and guava flan: Flan de queso y guayaba Karen Hursh Graber

Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge... read more
cheese fruit desserts Aguascalientes

Mexican guava vinaigrette: Vinagreta de guayaba Karen Hursh Graber

Guava is an important crop in Aguascalientes, Mexico. Because of its high pectin content, the golden fruit is a favorite for making jams, jellies and marmalades. © Diodora Bucur, 2009
The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De'Angeli. read more
fruit vegetarian salad-dressings

Mexican guava glazed chicken: Pollo con salsa de guayaba Karen Hursh Graber

Although no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create ... read more
fruit poultry main-dishes

Mexican guava pie: Pay de guayaba Karen Hursh Graber

Apple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients ... read more
fruit vegetarian desserts

Heart healthy lentils: Mexican fall favorites Karen Hursh Graber

Like so many other ingredients common in Mexican cooking, lentils came to the New World with the Spaniards, and became a staple in the culinary repertoire. They are found in bulk in the mercados at the same stands that sell rice, chiles, spices and beans, and in one pound bags in the supermarkets. The most common types in Mexico are Spanish brown (pardina) lentils and large yellow ones called macachiados. read more
food-drink

Mexican Yucatan-style lentil stew: Potage de lentejas estilo yucateca Karen Hursh Graber

This hearty stew gets its flavor from pork and a medley of vegetables. The best choice for the pork stew meat is shoulder. In Mexico, ask the butcher for espaldilla. Substitute güero chile for the xca... read more
meat main-dishes beans-and-legumes Yucatán Peninsula

Mexican Queretaro-style lentil soup with nopales: Sopa de lentejas con nopales estilo Queretaro Karen Hursh Graber

This recipe, adapted from Diana Kennedy's The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brow... read more
vegetables vegetarian soups beans-and-legumes Querétaro

Mexican lentil salad: Ensalada de lentejas Karen Hursh Graber

When using lentils in a salad, it is important not to overcook them. The brown lentils typically available in Mexico retain their shape better than other varieties. Ingredients 1 cup lentils ... read more
vegetarian salads beans-and-legumes

Mexican lentil soup with chorizo: Sopa de lentejas con chorizo Karen Hursh Graber

This was the first lentil soup I tasted in Mexico many years ago, and it seems to be the most popular version in the central region, where chorizo is used in everything from eggs to tacos. The addition... read more
meat soups beans-and-legumes

Market day in Ocotlan, Oaxaca: Gourmet grazing in Southern Mexico Karen Hursh Graber

Bricks of rich Mexican chocolate are flavored with coconut from Pacific shores. Aromatic herbs are displayed in beautifully arranged baskets, their scent alone whetting the appetite. Sweet local honey is offered for tasting on slices of waxy, pale yellow yams. No, this is not a high-end gourmet emporium or a trendy organic supermarket. This is Ocotlán, a Oaxaca town where the ingredients sold on market day present a dazzling array of color, flavor, aroma and texture. read more
food-drink Oaxaca

Refreshing squash drink: Agua de chilacayote Karen Hursh Graber

The bottle gourd, cucurbita Ficifolia, a rather bland member of the squash family, is common in Oaxacan cuisine, either cooked in stews, used to make a dulce something like candied pumpkin, or in this ... read more
vegetables fruit beverages Oaxaca

Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño Karen Hursh Graber

The potato tortitas, or "patties" sold inside some of Oaxaca's markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the... read more
vegetables main-dishes side-dishes Oaxaca

Oaxacan yellow mole: Amarillo Karen Hursh Graber

Called simply (and fondly) "amarillo," this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few mol... read more
vegetables poultry main-dishes mole-and-pipian Oaxaca

Fragrant, flavorful allspice: An essential Mexican seasoning Karen Hursh Graber

Recently, when a friend here in Cholula went up to Cuetzalan, in the Sierra of Puebla, I asked him to bring back some allspice, which proliferates there on evergreen trees that produce fat, fragrant berries. An indispensable ingredient in several adobos (the seasoning pastes used on meat, fish and fowl) and on many regional pipians (the seed-based sauces of Central and Southern Mexico) allspice is also a requisite ingredient in the cuisine of the Yucatan. Along with cumin and cinnamon, allspice... read more
food-drink Puebla

Mexican pumpkin flan: Flan de calabaza Karen Hursh Graber

The complimentary flavors of pumpkin and allspice come together in this easy, satisfying dessert. It is important to use genuine vanilla extract and not the artificially flavored ones. Ingredients ... read more
desserts

Mexican-style rabbit in red pipian with wild mushrooms: Pipian rojo con conejo y hongos silvestres Karen Hursh Graber

This colorful alabrije rabbit by Jacobo Angeles races across the Mexican mountain meadows. © Alvin Starkman, 2008 I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I ... read more
meat main-dishes Puebla

Mexican chicken and allspice stew: Chilpozontle Karen Hursh Graber

A specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can't get allspice leaves, fresh bay leaves work well.... read more
poultry main-dishes Puebla

July 24 is National Tequila Day: A tequila resource page

Statue in Tequila

Present in the popular margarita, tequila can stand alone as a fine liquor. The popular traditional drink boasts an appellation or denomination of origin. Distilled from the nectar of the Weber blue agave the tequila dates from the 16th century. It may have originated in the Mexican town of Amatitan, Jalisco, where a pre-Hispanic distillery has been discovered in El Tecuane Canyon. MexConnect invites you to celebrate by getting to know this quintessentially Mexican drink — Mexico's gift to the world.

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food-drink index-page tequila-mescal

Miel de maguey: an ancient Mexican sweetener brings hope to modern villagers Karen Hursh Graber

Reading the recent Mexconnect article Tears of the maguey: Is pulque really a dying tradition? brought me to the realization that here in Cholula, many of the pulquerías (pulque bars) have slowly and ... read more
food-drink social-issues tequila-mescal Hidalgo
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