Chilaquiles with chicken and cheese: Chilaquiles con pollo y queso

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning “poor man’s food,” chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as […]

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Mexican scrambled eggs with dried shrimp: Huevos revueltos con camarones secos

I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca’s Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partially dried shrimp, described in Diana Kennedy’s Oaxaca al Gusto, where the recipe uses epazote and chiles. This take on dried shrimp and scrambled eggs uses […]

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Mexican pineapple, apple, orange and coconut marmalade

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA’s La Cocina Familiar en el Estado de Hidalgo. Ingredients 1 pound fresh pineapple, peeled, cored and finely chopped 1 pound apples, peeled, cored and finely chopped juice […]

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