The lighter side of Mexican cooking
Suffering from post-holiday belly bulge? Thinking about trading in the guacamole and chips for cottage cheese and celery sticks? Before you do, consider the many healthy, diet-friendly ways of preparin...
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Cooking in the Yucatan: bright flavors and unique ingredients
One of the regions of Mexico most indelibly fixed in my mind is the Yucatan, probably because the sights, sounds, flavors and aromas are so sensual that they create truly visceral memories. When my hus...
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The whole enchilada: Thrifty variations on a Mexican classic
Enchiladas are a perfect dish in tough economic times, since there are so many options for fillings and sauces. Leftover chicken, turkey or meat, mushrooms, beans and cheese are all good choices for fillings.
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Mexican holiday sweets: cookies, candy and more
December has been a celebratory month in Mexico since pre-Hispanic times, when the winter solstice, one of the two most important holidays of the year (the other being the spring solstice) was celebrat...
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Fresh fruit drinks: Aguas frescas
The beverages known in Mexico as aguas frescas are an inspired compliment to the rich melding of chiles, herbs and spices found in Mexican food. They act to counter-balance strong flavors and are always light, never cloying. Aguas frescas function somewhat like sorbets, in that they refresh the palate.
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Karen Hursh Graber: Menu & Kitchen Consulting, Food Research, Cooking Classes & Mexican Cuisine Presentations
The fields of Menu Consulting and Food Research/Writing have, in recent years, expanded to include information on culinary traditions and ingredients on an international scale. Economic globalization,...
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Jicama and Mandarin Orange Salad: Ensalada Xec
Ingredients
1 ½ pounds jicama, peeled and cut into julienne strips
1 lime
¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orang...
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Meats
Translations and conversions of weights, measurements and ingredients for the kitchen.
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Poultry
Translations and conversions of weights, measurements and ingredients for the kitchen.
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Honey: A sweet Maya legacy
The Maya people of the Yucatan have practiced beekeeping for thousands of years. The ancient Maya considered the bee to be a link to the spirit world, given to them by the bee god, Ah Muzen Cab. The honey was used as a sweetener, an antibiotic, and to make the fermented honey drink called balché, a ritual alcoholic beverage similar to the European mead.
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Chicken in almond mole: Pollo en mole almendrado
This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado.
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Pork in Green Pipian: Puerco en Pipián Verde
After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork.
Ma...
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Poblano Corn Chowder: Crema Poblana
This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus.
Ingr...
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Savory Pea Pudding: Budín de Chícharo
This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar...
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Mushroom and Pumpkin Empanadas: Empanadas de Champinones y Calabazas
Empanadas are variously filled with meat, cheese, vegetables or fruit, and served as hors d'ouevres, main courses or desserts. These vegetable empanadas are filled with a combination of mushrooms and W...
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Beef short ribs with pumpkin: Costilla de res con calabaza
The combination of meat and squash is typically West African, combined here with tomatoes, an indigenous Mexican ingredient, and spices introduced by the Spaniards.
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Puebla style sandwiches: Cemitas:
A few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thank...
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Fried cutlet torta: Torta de milanesa
While a torta can be filled with any kind of savory sandwich filling, the beans, avocado and tomato are always present. Leave out the onion if you are not a fan, or substitute mayonnaise for the crema; some torterías use melted butter instead of crema.
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Mashed plantains with pork rinds: Machuca de platano con chicharrones
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.
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Plantain empanadas with picadillo: Empanadas de platano
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...
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Chiles stuffed with vegetables: Chiles rellenos de verduras
This is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa is a good accompaniment.
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Mexican Wines
We are traveling to Mazatlan for Christmas this year and would love to sample some good Mexican wines. Can anyone supply us with the names of some good reds and whites?
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Nuts star in Mexican holiday cooking
At this time of year, baskets piled high with a variety of nuts are prominently displayed in Mexican markets. Incorporated into many holiday dishes, both sweet and savory, nuts have been eaten in Mexic...
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Making merry in May: Mexico's National Cheese and Wine Festival
To the north and west of Mexico City lies the region known as El Bajío, often called "Mexico's breadbasket." This rugged, high plateau bears a distinct resemblance to central Spain, home of its origin...
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Kids in the kitchen: Mexican cooking for children
With the month of June comes the start of the school vacation. Keeping the kids busy, happy and productive throughout the summer can be a challenge. But we all have to eat, and involving children with meal preparation teaches basic skills, gives a sense of accomplishment and, most of all, is fun. And Mexican food is a terrific place to start.
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