Strawberry and tequila cheese cake: Pastel de queso con fresas y equila
Ingredients
For the crust:
3 cups graham cracker crumbs
1/2 cup sifted confectioners' sugar
1 stick plus 1 tablespoons butter, melted
Preparation:
Preheat the oven to 350º.
Pla...
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Mango-tequila ice: Nieve de mango con tequila
During the warm months in Mexico, a variety of tropical fruit-flavored ices are sold by vendors with pushcarts, usually stationed in the parks and in front of schools. In the zócalo - main squa...
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A sweet tequila cocktail: Toreador
This chocolate-y concoction is Mexico's answer to the Brandy Alexander. Creamy and just a bit sweet, it makes a nice special-occasion drink. Any tequila may be used, although blanco (white) is preferab...
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Chicken tequila fettuccine: Pollo al tequila con fettuccine
This recipe is from the late Doctora Lorena Otero, good friend and "foodie" par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried.
...
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Acapulco style fish filets: Filetes de pescado estilo Acapulco
Fresh fish filets from Mexico's Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. Acapulco style fis...
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Cooking with tequila: Mexico's national drink moves into the kitchen - Part One
Part 2
Tequila: the name alone conjures up a variety of images associated with the Mexican cultural landscape. From its beginnings in the blue agave fields of Jalisco, to its consumption in h...
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Sangrita salad dressing: Aderezo de sangrita para ensaladas
Salad dressings with tequila and sangrita are used frequently in the cooking style known as La Nueva Cocina Mexicana, and the two work just as well together on salads as they do in beverages. Sangrita ...
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Beef fajitas with tequila: Fajitas de res al tequila
At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing siz...
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Baja stuffed clams: Almejas brujas
Many varieties of clams are to be found in the Sea of Cortez, including the famous chocolates and patas de mula. For this Mexican stuffed clams recipe, we used the large, yellow-shelled botijones, whic...
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Mexican fish pacos: Tacos de pescado
Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of ga...
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Cooking on the Sea of Cortez: Culinary adventures in Baja California
Mexico's Sea of Cortez, also known by the less lyrical name Gulf of California, supports more marine life than any other body of water on earth. It is no surprise, therefore, that divers, fishermen, an...
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Mexican fish cocktail: Ceviche
Originally from Peru, where it is generally made with corbina, ceviche is a seafood cocktail served anyplace in Mexico where fresh fish is available. It has been "mexicanized" by the addition of ingred...
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Mexican seven seas fish: Pescado siete mares
Mexican seven seas fish is a specialty of La Cenaduría, a lovely old adobe restaurant in San Jose del Cabo. It combines fresh red snapper filets, a mild salsa roja, and just enough manchego cheese to ...
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Crepes with Mexican chocolate sauce: Crepas con chocolate
Crepes, frequently topped with the goat's milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajet...
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Chocolate floating island: Sopa de chocolate
A Mexican version of the French Oeufs à la Niege - "snowy eggs" - this recipe reflects the French influence brought about by the ill-fated reign of Maximilian and Carlotta, who were held in far higher...
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When the Church said "No" to chocolate
Chocolate, that perennial favorite, has been accused of being sinfully delicious, overly fattening, and the precursor to teenage complexion problems. Its history is intertwined with religion, and at on...
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Refried beans: Frijoles refritos
Ingredients
1 kilo (2.2 lbs) black or pinto beans, cooked
10 Tbs. oil
Chiles gueros or wax chiles
Start by toasting the chiles over a low flame or on a comal (or griddle) until the skins beg...
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Yucatecan three-meat stew: Puchero yucateco de tres carnes
Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the pl...
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Mexican seafood in parchment paper: Mariscos empapelados
Mexican seafood in parchment paper is a wonderfully easy, informal dish — great for picnics, barbeques, or grilling on the beach. The seafood packets can be prepared ahead of time, kept in a cooler, ...
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Central Mexican style meat stew: Puchero del Valle de Mexico
This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w...
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Zacatecas cowboy stew: Puchero vaquero de Zacatecas
This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest...
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Big Mama Salad
How to Prepare:
Making this salad is as easy as sin and twice the fun.
1/2 head of finely chopped green or purple cabbage (I use a coarse blade and chop mine in the Cuisinart)
1 grated m...
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Chihuahua-style roast turkey: Pavo al horno estilo Chihuahua
Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh...
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Grilled turkey breast: Pechuga de pavo a las brasas
Chihuahua's capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, o...
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Yucatecan-Style Beans: Frijoles Estilo Yucateco
Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee...
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