Karen Hursh Graber THE CUISINE OF PUEBLA
CRADLE OF CORN
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Some of the following recipes are for dishes described in "The Cuisine of Puebla, Cradle of Corn" . I've recently returned from a trip north, where I scouted several supermarkets to check on the availability of ingredients. I was amazed at how many more Mexican herbs, spices and produce are available than there were just a year ago. At one time you couldn't find much more than canned salsas; now there are whole aisles devoted to Mexican cooking, and lots of fresh and dried chiles in the produce department, as well as fresh herbs such as epazote and cilantro.
None of the recipes require exotic ingredients; all are from friends here in Puebla and their families, as well as food stall and restaurant cooks and "market ladies." I've prepared all of them at home, and if you like cooking (or just reading about food) these authentic Poblano recipes will give your taste buds something to sing about.
Other Articles:
- A Traditional Mexican Cooking School: An Interview with Recipes
- Mexico's Wild Mushrooms: Gifts of the Rainy Season - Huitlacoche
- The Chiles of Summer - Pick A Peck of Poblanos
Recipes:
- Pollo Poblano: Chicken in Poblano Cream Sauce
- Res con Rajas de Chile Poblano: Beef with Poblano Chile Strips
- Espageti al Poblano: Spaghetti with Poblano Chile and Squash Blossom Sauce
- Adobo: Seasoning Sauce for Chicken, Rabbit, Meat or Shrimp
- Bistec en Relleno con Mole Verde: Beef Roullades in Green Mole
- Mixiotes
- Chiles en Nogada
- Tinga Poblana
- Pollo en Mole Verde (Chicken in Green Mole)
- Herbed Green Mole (Pork)
- Arroz con Huitlacoche: Rice with Huitlacoche
- Chiles Rellenos con Pollo y Huitlacoche: Chicken and Huitlacoche Stuffed Chiles
- Omelet de Huitlacoche: Huitlacoche Omelet
Other articles by Karen
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