Coconut Shrimp: Camarones al Coco
One of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by...
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Avocado Mousse: Mousse De Aguacate
The mousse may be made in a six-cup ring mold or individual molds. It is frequently served in Mexico with camarón pacotillo - small cooked cocktail shrimp - in the center of the ring or as a garnis...
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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 recipe, we used the large, yellow-shelled botijones, which have a long, firm wh...
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Quince Paste: Ate de Membrillo
While store-bought ate keeps longer in the refrigerator, the homemade version is far superior. It can be served with a wide variety of cheeses, from plain cream cheese to goat cheese or fresh mozzar...
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The Mexican Kitchen, A Taste For All Seasons
For ordering information: (for yourself or as a gift!) karenhg@mexconnect.com
For your free sample chapter - Click Here! .
Step into the Mexican Kitchen with Karen Hursh Grab...
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Tortillas with Shredded Fish and Black Beans: Pan de Cazón
We first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread...
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Yam and Orange Dessert: Dulce de Camote y Naranja
Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature,...
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Achiote Paste: Pasta de Achiote
Also known as recado colorado in the Yucatan, where it originated, this marinating paste can be used on chicken, pork or fish. Although the base for achiote paste is sold under several brand nam...
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Tomatillo Salsa with Avocado: Salsa de Tomate Verde con Aguacate
This salsa retains the fresh, green taste of tomatillos that have not been boiled. It can be made ahead, except for the avocado, which should be added right before serving. Just about everyone who tast...
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Stuffed Crepes with Sweet Potato and Pineapple Sauce: Crepas Rellenas con Salsa de Camote y Piña
This was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. N...
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Pomegranate Punch: Ponche de Granada
This recipe, from the state of Jalisco, is usually served as an aperitif before a fiesta meal. In Mexico, the word ponche is most often used to mean a fruit-based alcoholic beverage. Upon aging,...
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Corn Fungus Crepes: Crepas De Huitlacoche
Sometimes translated to English as "corn smut," huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, how...
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Chicken Enchiladas in Peanut and Almond Sauce: Enchiladas en Cacahuate y Almendras
This is a delicious and unique version of enchiladas, reminiscent of the chicken in nut sauces served in Oaxaca and Veracruz. If you can't find raw peanuts, use the ones that come already roasted in ba...
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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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Pomegranates: September's Gift To Mexican Cuisine
In Mexico, September is called
el mes de la patria, the time when Independence is observed with a month-long celebration of Mexican identity, a significant part of which is the food.
One o...
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Roasted Tomato Salsa: Salsa Asada
In the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, t...
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Tomatillo Herb Sauce: Salsa Verde con Hierbas
By not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortill...
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Requeson Cheese with Fried Tortilla Triangles: Resquesón Botanero con Totopos
Requesón is a soft, white cheese, similar to ricotta in consistency, though not as sweet. If ricotta is used in place of requesón, blending it with cottage cheese until smooth will produce a taste si...
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Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo
In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice.
Ingredients:
2 tablespoons vegetable oil
¼ cup chopp...
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Durango Beef Stew: Caldillo Duranguense
This is probably the most famous dish to come from the state of Durango, and can be prepared with beef, pork, or the dried, shredded meat called machaca. If made with beef, a cut called bola, rum...
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Chicken Chimichangas: Chimichangas Nueva Galicia
These are lighter than Tex-Mex chimichangas because they are sautéed rather than deep-fried. Using dark meat results in a moister and more flavorful filling. Although a very simple recipe, the use of ...
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Herbed Green Mole: Mole Verde con Hierbas
Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles - the seven famous moles, each with a distinctive color, flavor and arom...
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Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde
This is Billy's adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn...
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Chicken and Fruit Stew: Manchamanteles
Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that...
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Squash Blossom Crepes: Crepas de Flor de Calabaza
In the following recipe, crepes are rolled around a squash blossom filling, bathed in a poblano chile cream sauce, and baked. All three elements - crepes, sauce and filling - can be made ahead and asse...
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