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Wildfires and old men: the legacy of US immigrants in Talpa Jenny McGill

What no one was aware of was that, subtly, Guy and Bill were changing the ideals of the future leaders of a Mexico mountain village. Try Guy's Guy's Gringo Chile Relleno Casserole recipe. read more

lifestyles recipe social-issues Talpa, Jalisco

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Beans, a staple in the Mexican kitches: Frijoles Karen Hursh Graber

Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from ... read more

vegetarian beans-and-legumes Jalisco

Tacos al vapor Karen Hursh Graber

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

poultry tacos-and-enchiladas

The five senses of Frida 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

Mexican salsas Luis Dumois

salsa . (Latin salsa, salted.) fem. Composition or mixture of several edible substances, diluted, made to dress or season food... read more

vegetables vegetarian salsas

Mescal 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

When the Church said "No" to chocolate Ann Ball

Chocolate, that perennial favorite, has been accused of being sinfully delicious, overly fattening, and the precursor to teena... read more

culture-customs food-drink recipe religion

Vee's too-easy pozole: Pozole facilito 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: Frijoles refritos Karen Hursh Graber

Ingredients 1 kilo (2.2 lbs) black or pinto beans, cooked 10 Tbs. oil Chiles gueros or wax chiles Start by toasting the chiles... read more

vegetarian beans

Jalapeo salsa: Salsa de chile jalapeño

Ingredients 1 ilo (2.2 lbs) tomatoes 1 Tbsp. marjoram 4 peppercorns 4 whole cloves 1 large onion 2 Tbsp. salt 1 12-oz Jar jala... read more

salsas

Chilaquiles

Ingredients 1 kilo (2.2 lbs) corn tortillas 3 chilacate chilies 2 tomatoes 2 garlic cloves, whole, unpeeled 1/2 cup oil 2 larg... read more

Green chiles with Mexican cheese: Rajas con queso Karen Hursh Graber

Ingredients 1 kilo (2.2 pounds) green chiles (poblanos) 3/4 kilo (1.5 pounds)) tomatoes, chopped 2 large onions, chopped 4 tab... read more

vegetarian salsas side-dishes

Avocado and orange salad: Ensalada de aguacate con naranja Karen Hursh Graber

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right ou... read more

vegetables vegetarian salads salad-dressings

Chocolate atole: Champurrado 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 Karen Hursh Graber

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

pork main-dishes soups rice-and-grains Puebla

Braised chicken with apples: Pollo con manzanas 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

Game hens in pomegranate and honey sauce: Pollito tierno en salsa de granada y miel Karen Hursh Graber

I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hen... read more

fruit poultry main-dishes

Linguine with cilantro: Linguine con cilantro Karen Hursh Graber

If you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh ci... read more

pastas main-dishes vegetarian

Carmen Solis' chicken estofado: Estofado de pollo de Carmen Solis Karen Hursh Graber

To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two ... read more

poultry main-dishes soups Oaxaca

Mexican fruit pops: Paletas Karen Hursh Graber

Paleterías - ice pop shops - have some of the most attractively displayed items in México: frozen pops, made from crushed fr... read more

fruit desserts

Shredded venison salad: Salpicon de venado Karen Hursh Graber

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucat... read more

meat main-dishes salads Yucatán Peninsula

Mariscos d'Marlo's garlic-chile shrimp: Camarones al ajillo Karen Hursh Graber

The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings ... read more

seafood main-dishes Oaxaca

Garlic soup from San Gabriel Chilac: Sopa de ajo Karen Hursh Graber

San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region provid... read more

soups Puebla

Crepes with Mexican chocolate sauce: Crepas con chocolate Karen Hursh Graber

Crepes, frequently topped with the goat's milk syrup called cajeta, are a very popular dessert in fine restaurants throughout ... read more

desserts

Chiles in walnut sauce: Chiles en nogada Karen Hursh Graber

Several years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, i... read more

fruit pork main-dishes

Rabbit and corn stew: Segueza Karen Hursh Graber

This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Marib... read more

meat main-dishes soups Oaxaca

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