Mexican chia seed drink: Agua de chia
Made with lime juice and sweetened with sugar, agua de chia, or Mexican chia seed drink is especially popular during Mexico's hot spring season. The seeds absorb and hold liquids, thereby helping to pr...
read more
Mexican chia coconut pudding: Postre de chia y coco
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
Mexican chia fruit gelatin: Gelatina de frutas con chia
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
Mexican fish cakes with chile and chia: Tortitas de pescado con chile y chia
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
Mexican lentil vegetable soup with chia: Sopa de lentejas y verduras con chia
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
Fish filets in Mexican hoja santa: Filetes de pescado en hoja santa
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
Steamed turkey in Mexican achiote sauce: Pavo al vapor en recado colorado
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
Yucatecan style quail: Codorniz a la yucateca
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
Duck in Mexican red pipian sauce: Pato en pipian rojo
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
Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas
Mexican rabbit with wine and herbs: Conejo con hierbas de olor
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
Stuffed poblano peppers: Chiles rellenos
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
Aguascalientes style chicken with fruit sauce: Pollo de Aguascalientes
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
Mexican winter fruit mole with hazelnuts: Manchamanteles con avellanas
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
Mexican stuffing for Christmas turkey: Relleno para totol de nochebuena
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
Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Mexican beef chichilo by Pilar Cabrera: Chichilo de res por Pilar Cabrera
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
Mexican yucca meat pie: Pastel de yuca
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
Mexican yucca pudding: Budin de yuca
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
Mexican black bean and quinoa salad: Ensalada de quinoa con frijoles negros
Quinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean a...
read more
Stuffed poblano chiles with quinoa: Chiles rellenos con quinoa
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
Mexican quinoa and eggs ranchero: Quinoa con huevo, estilo ranchero
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
Mexican quinoa vegetable soup: Sopa de quinoa y verduras
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
Mexican filled plantain croquettes: Croquetas de platano rellenos
Plantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all ov...
read more
Mexican plantains with vanilla cream: Postre de platanos con vainilla
This is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version — plaintains with vanilla cream — uses whipped cream flavor...
read more