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Flan de Queso y Guayaba by Karen Hursh Graber

Siendo tan abundantes en Aguascalientes, las guayabas son utilizadas en muchos postres. Una combinación común en México es el ate, una pasta hecha de guayaba, membrillo, peras u otras frutas, y ques... read more

cheese fruit desserts Aguascalientes

Nopales Rellenos by Karen Hursh Graber and Ana María Flores Sánchez

Para 6 personas Ingredientes: 12 nopales tiernos 6 rebanadas de queso manchego o panela 1/4 de cebolla en trozo 1 diente de ajo sal al gusto 1/2 taza de harina ... read more

cheese vegetables main-dishes vegetarian Puebla

Fondeu de Queso al Tequila by Ana María Flores Sánchez

Ingredientes: 1 pieza de pan de ajo grande 1 cdita. mantequilla 150 grs. de queso roquefort, desmoronado 1 paquete grande (190 grs.) de queso crema en cuadritos 150 grs. de q... read more

cheese main-dishes

Chiles Rellenos by Ana María Flores Sánchez

Para 4 personas Ingredientes: 2 tazas de aceite 8 chiles poblanos 3 tazas de queso manchego, chihuahua, gouda o fresco rallado 5 claras 5 yemas 4 jitomates chicos o 2... read more

cheese vegetables main-dishes vegetarian

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Strawberry margarita sorbet: Sorbet de coctel margarita con fresas by Karen Hursh Graber

A drink and dessert in one, this is perfect for informal summer entertaining. It is attractive scooped into margarita glasses ... read more

fruit desserts

Apple and blueberry marmalade: Mermelada de manzana y mora azul by Karen Hursh Graber

his is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly ... read more

fruit vegetarian desserts

Duck in blackberry sauce: Pato a la zarzamora by Karen Hursh Graber

fruit poultry main-dishes

Raspberry chipotle sauce: Salsa de frambuesas y chipotle by Karen Hursh Graber

fruit vegetarian salsas

Blackberry atole: Atole de mora by Karen Hursh Graber

Ingredients © Daniel Wheeler, 2010 A traditional early morning or late night favorite in the Sierra de Puebla, this atole mak... read more

fruit beverages vegetarian

Mousse de Mamey by Karen Hursh Graber

El mamey tiene un sabor dulce, como a durazno cuando está maduro. Para hacer mousse, pela la fruta, licúa la pulpa en la lic... read more

fruit desserts

Mamey cake with cream cheese frosting: Pastel de mamey con betun de queso crema by Karen Hursh Graber

The addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one ... read more

fruit vegetarian desserts

Mamey sauce for roast pork loin: Salsa de mamey para lomo by Karen Hursh Graber

Pork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn't ... read more

fruit salsas

Red snapper with mango sauce: Huachinango con salsa de mango by Karen Hursh Graber

Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit i... read more

fish fruit main-dishes salsas

Shrimp in damiana and tequila sauce: Camarones al damiana y tequila by Karen Hursh Graber

Damiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flo... read more

seafood main-dishes Baja California

Crab cakes with chipotle sauce: Tortitas de jaiba en salsa de chipotle by Karen Hursh Graber

Make small crab cakes for appetizers or larger ones for lunch or dinner. They can be assembled ahead of time and refrigerated,... read more

seafood

Guacamole, step by step by Daniel Wheeler

Tired of eating burritos and chimichangas… or even Taco Bell? If your idea of Mexican food is a tortilla shell with marinara... read more

vegetarian salads

Codfish with tomatoes, olives and chiles: Bacalao a la vizcaina by Karen Hursh Graber

The Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish,... read more

fish main-dishes side-dishes

Christmas Eve salad: Ensalada de noche buena by Karen Hursh Graber

Lettuce, beets and jicama are usually part of a Mexican Christmas Eve salad, or ensalada de Noche Buena. © Daniel Wheeler, 20... read more

vegetables fruit vegetarian

Puebla style eggnog: Rompope by Karen Hursh Graber

This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is st... read more

eggs beverages Puebla

Holiday punch: Ponche navideño by Karen Hursh Graber

In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot ponche is sold at night by ... read more

fruit beverages

Stuffing for Christmas Turkey: Relleno para totol de nochebuena by Karen Hursh Graber

Nochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This ... read more

side-dishes

Chilaquiles rojos resurrect revelers and leftover tortillas by Daniel Wheeler

Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the ... read more

vegetables masa main-dishes vegetarian

Squash vine soup with corn dumplings: Sopa de guias con chochoyones by Karen Hursh Graber

In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived w... read more

vegetables masa vegetarian soups Oaxaca

Mexican corn on the cob: Elotes by Karen Hursh Graber

This is a nighttime street snack in Mexico, but once in a while, especially on market days, someone is selling it during the d... read more

Grilled marinated chicken breasts: Pollo atlixquense by Karen Hursh Graber

"Melting pot" cooking has given rise to innumerable ethnic grocery stores in the United States, and for people who enjoy cooki... read more

poultry Puebla

Chicken in yogurt sauce: Enjococado by Karen Hursh Graber

The name of this dish is derived from the Spanish word jocoque, which is sometimes translated as buttermilk, but is really a t... read more