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Enfrijoladas by Karen Hursh Graber

Ingredientes: 2 tazas de frijoles cocidos 1/3 taza de agua o del caldo en que se cocieron los frijoles 1/4 taza de aceite 8 tortillas de maíz 3/4 taza de queso fresco o manc... read more

masa main-dishes tacos-and-enchiladas beans

Caldo de Habas Estilo Hidalgo by Karen Hursh Graber

Aunque las habas frescas solo aparecen en los mercados del centro de México durante la primavera, la versión seca está disponible todo el año y se cuece en menos tiempo que otros frijoles secos. Pu... read more

vegetarian soups beans Hidalgo

Sopa de Invierno: Sopa de Frijol Negro con Cáscara de Naranja Rallada by Karen Hursh Graber

Yo llamo este platillo "sopa de invierno" porque el sabor de las naranjas en una base saludable y sustancioso de frijol negro hace que el clima frío sea menos abrumador. Aquí en la sierra del centro ... read more

fruit soups beans

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Beans: Frijoles by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans 1 Large onion 1 Head of garlic - whole, unpeeled 5 Tbs of salt or to taste ... read more

vegetarian beans Jalisco

Tacos al vapor by Karen Hursh Graber

A delicious and authentic recipe for tacos al vapor made with chicken breasts.... read more

poultry tacos-and-enchiladas

A connoisseur's guide to mezcal by Alvin Starkman

Have a taste whenever the opportunity arises, and of whatever is being offered, if only enough to discern differences and deve... read more

beverages Oaxaca

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition by Alvin Starkman

Some say it's one of the oldest professions in Oaxaca, yet it garners little if any respect from most of the population notwit... read more

meat Oaxaca

The five senses of Frida by Maggie Van Ostrand

Frida Kahlo was a captivating artist and an intriguing, seductive woman. If we hadn't figured that out from the many books wri... read more

main-dishes salsas side-dishes

Magnificent Mexican Papaya by L. P. Packman

Papaya… Mexican papaya… magnificent Mexican papaya… a rich orange reddish pink persimmon color, glistening in its juice.... read more

fruit

The Spirit Of Wine - Exploring Mexican Wine by Luis Dumois

Wine has been mankind's faithful companion since the dawn of time. The wine walks hand in hand with friendship, warm feelings,... read more

beverages

Salsas mexicanas by Luis Dumois

salsa . (Del latín salsa, salada.) f. Composición o mezcla de varias sustancias comestibles desleídas, que se hace para ... read more

salsas

So, you want to try tequila? by Luis Dumois

"Oh, I don't know how Mexicans can drink something as strong as tequila!" I've heard that remark many times, a statement not e... read more

beverages

Did You Know? Some tequila is priced at $225,000 by Tony Burton

I know what you're thinking: "Tequila prices have been rising for years, but 225,000 dollars for a bottle is ridiculous!" "Are... read more

beverages Tequila, Jalisco

Did You Know? Tequila dates from the sixteenth century by Tony Burton

In 1897, Carl Lumholtz, the famous Norwegian ethnologist, who spent several years living with remote Indian tribes in Mexico, ... read more

beverages Tequila, Jalisco

Did You Know? Oldest winery in the Americas is in Parras de la Fuente, Mexico by Tony Burton

The oldest winery in the Americas is in Parras de la Fuente In Mexico, vineyards and wineries exist in several states, includi... read more

beverages Coahuila

Mescal by Tomothy J. Knab

Mescal, mescaline, mescal bean, mescal button; what are they? They are all intoxicants, which was what the word mescal meant i... read more

beverages Oaxaca

Just One And I Have To Go - The Joys Of Pulque by Justin Dash

I always like a glass of good pulque and my friend Pedro had some of the best. Once allowed only to Aztec... read more

beverages

Vee's Too Easy Pozole by Vee Webber

I came up with this recipe when I was working a lot overtime. It was so nice to come home to a house smelling of good pozole. ... read more

soups

Refried Beans by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans - cooked 10 Tbs. Oil Chiles Gueros or wax chiles How to Prepare: Start by t... read more

vegetarian beans

Jalapeno Salsa

Ingredients:1 Kilo (2.2 lbs) Tomatoes 1 Tbsp. Marjoram 4 Peppercorns 4 Whole cloves 1 Large onion 2 Tbsp. Salt 1 12oz Jar Jala... read more

salsas

Did You Know? - Vanilla by Teresa Kendrick

Did you know that the vanilla bean is from an aromatic orchid that originally came from Mexico? The Academy of Sciences and Ga... read more

spices Papantla, Veracruz

Mexican Green Salsa

Ingredients: 1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed) 10 small green chiles 4 C. Water 3 Garlic cloves 2 ... read more

vegetarian salsas

Green Chiles Rajas with Cheese by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) Green chiles - poblanos 3/4 Kilo (1.5 lbs.) Tomatoes - chopped 2 Large onions - chopped 4 Tbs. O... read more

vegetarian salsas side-dishes

Soups - Sopas

Although the Mock Turtle sang the praises of "soup of the evening, beautiful soup", here in Mexico it's "soup of the day", tha... read more

soups

Ensalada de Aguacate con Naranja by Karen Hursh Graber

Esta ensalada fue inspirada por los enormes aguacates que compramos en el mercado se San Blas Atempa, un pequeño pueblo afuer... read more

vegetables vegetarian salads salad-dressings

Chocolate atole: Champurrado by Karen Hursh Graber

This ancient beverage brings together two Mesoamarican natives, corn and chocolate in a delicious and satisfying hot drink.... read more

beverages breakfast

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get c... read more

pork main-dishes soups rice-and-grains Puebla

Braised chicken with apples: Pollo con manzanas by Karen Hursh Graber

On a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year's dinner.... read more

fruit poultry main-dishes Morelos

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Enfrijoladas by Karen Hursh Graber

Caldo de Habas Estilo Hidalgo by Karen Hursh Graber

Sopa de Invierno: Sopa de Frijol Negro con Cáscara de Naranja Rallada by Karen Hursh Graber

Beans: Frijoles by Karen Hursh Graber

Tacos al vapor by Karen Hursh Graber

A connoisseur's guide to mezcal by Alvin Starkman

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition by Alvin Starkman

The five senses of Frida by Maggie Van Ostrand

Magnificent Mexican Papaya by L. P. Packman

The Spirit Of Wine - Exploring Mexican Wine by Luis Dumois

Salsas mexicanas by Luis Dumois

So, you want to try tequila? by Luis Dumois

Did You Know? Some tequila is priced at $225,000 by Tony Burton

Did You Know? Tequila dates from the sixteenth century by Tony Burton

Did You Know? Oldest winery in the Americas is in Parras de la Fuente, Mexico by Tony Burton

Mescal by Tomothy J. Knab

Just One And I Have To Go - The Joys Of Pulque by Justin Dash

Vee's Too Easy Pozole by Vee Webber

Refried Beans by Karen Hursh Graber

Jalapeno Salsa

Did You Know? - Vanilla by Teresa Kendrick

Mexican Green Salsa

Green Chiles Rajas with Cheese by Karen Hursh Graber

Soups - Sopas

Ensalada de Aguacate con Naranja by Karen Hursh Graber

Chocolate atole: Champurrado by Karen Hursh Graber

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

Braised chicken with apples: Pollo con manzanas by Karen Hursh Graber