Dried shrimp makes a surprising but tasty addition to pico de gallo or fresh salsa mexicana — chopped tomato, onion and serrano chile © Karen Hursh Graber, 2013

Fresh Mexican salsa and dried shrimp appetizer

Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. The soaking is crucial here, so that the dried shrimp doesn’t overwhelm the other ingredients. […]

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Sweet and sour tomatillo conserve: Tomates verdes encurtidos

Visually, these remind me of the pickled green tomatoes that are nearly always on the table in New York’s kosher delis. But the sweet-and-sour vinaigrette, with the addition of green chiles, makes them very much a unique product of Chihuahua Mennonite kitchens. Chilacas are long, fresh green chiles, mild to medium hot, commonly found in […]

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Chipotle Chiles in Spicy Sauce: Chipotles Adobados

These have become a kitchen staple, both north and south of the border. Besides using them to make the currently popular “chipotle mayonnaise,” they can be added to sauces, marinades, salad dressings, soups and stews. I like the homemade chipotles adobados much better than the canned because the taste of fresh tomatoes is missing in the canned […]

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Chicken Cooked in Avocado and Banana Leaves: Pílte de Pollo

This dish, which I first had at a wedding in Atzompa, Oaxaca, is sometimes called barbacoa de pollo. It is flavored with either avocado or hoja santa leaves, both of which have an anise-like flavor. Ingredients: 8 banana leaves 10 guajillo chiles, seeded and deveined 2 tablespoons vegetable oil 10 garlic cloves, peeled and chopped ½ medium white […]

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Mexican yogurt avocado dip: Dip de yogurt con aguacate

Serve this very easy Mexican yogurt avocado dip with totopos (crisp fried tortillas) or tortilla chips, or with raw or steamed vegetables. Ingredients 1 ripe avocado ¾ cup yogurt ¼ cup mayonnaise 1 fresh jalapeño chile, seed and finely chopped (or include seeds for more “heat”) ¼ teaspoon ground cumin Salt to taste Chopped cilantro for garnish, […]

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Pickled Fresh Chiles with Vegetables: Chiles en Escabeche

This is one of the most versatile and colorful ways of using fresh green chiles. At large regional fairs and smaller ferias throughout the country, glass jars of chiles en escabeche are offered for sale. In the large markets of central Mexico, they are ladled out from large clay cazuelas into plastic bags, according to […]

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