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Showing 76—100 of 611 results

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

Mexican Oaxaca-style lentils: Lentejas oaxaqueñas Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more
vegetables fruit vegetarian beans-and-legumes Oaxaca

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 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

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

Mexican turkey in a dark spice sauce: Chilmole from the Yucatan Karen Hursh Graber

A traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have orig... read more
poultry main-dishes Campeche, Campeche

Mexican honey spice bundt cake: Rosca de miel y especias Karen Hursh Graber

This recipe contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. read more
eggs desserts rice-and-grains

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

Smoked pork chops with orange and Mexican maguey sauce: Chuletas ahumadas con salsa de naranja y miel de maguey Karen Hursh Graber

Pork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked ... read more
meat main-dishes

Baked sweet potato fries with Mexican miel de maguey: Camotes horneadas con miel de maguey Karen Hursh Graber

These are sweet potato fries without the grease, with a taste reminiscent of Thanksgiving candied yams. In Mexico, sweet potatoes, or camotes, come in white, purple and orange. The orange-fleshed varie... read more
vegetables side-dishes

Cheesecake with Mexican blueberry maguey jam: Pay de queso con mermelada de maguey Karen Hursh Graber

In Mexico, the cheesecake is more like pie, baked in a pie pan with a crust of crackers called galletas marías. In the U.S., the sweet tea crackers called Social Teas are a good substitute. Ingredien... read more
fruit desserts

Mexican chocolate flan: Flan de chocolate Karen Hursh Graber

Perhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, Mexican chocolate flan, is a festive change from the usual egg custar... read more
eggs desserts

Mexican coffee flan: Flan de cafe Karen Hursh Graber

Mexican coffee flan comes from the Coatepec region of Veracruz. Instant espresso powder is a boon to the dessert maker, since it dissolves easily and has an intense flavor. Ingredients For the carame... read more
eggs desserts Veracruz

Mexican coconut flan: Flan de coco Karen Hursh Graber

This is a quick, easy and delicious dessert. Like any flan, it needs to be prepared in advance and refrigerated. There are many instant flan mixes in Mexico that are now widely used by housewives-in-a-... read more
desserts

Mexican vanilla flan: Flan de vainilla Karen Hursh Graber

Considered one of the classic Mexican desserts, flan takes on a far more distinctive character when prepared using fragrant vanilla beans. Mexican vanilla flan should be made one day ahead of time and ... read more
eggs desserts

Mexican honey flan: Flan de miel Karen Hursh Graber

Honey lovers get a double dose of honey flavor in this flan, because it uses honey instead of caramelized sugar in the glaze, as well as honey in the custard. read more
eggs desserts

Classic Mexican flan: Flan mexicano Karen Hursh Graber

This classic Mexican flan is adapted from Essential Cuisines of Mexico by Diana Kennedy, who based it on a recipe by Josefina Velazquez de Leon, who collected recipes from all over Mexico and wrote sev... read more
eggs desserts

Mexican strawberry flan: Flan de fresas Karen Hursh Graber

Spring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint. Ingredients ... read more
eggs fruit desserts

Mexican mango flan: Flan de mango Karen Hursh Graber

Here Mexico's favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by put... read more
eggs fruit desserts
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