Mexican beef chichilo by Pilar Cabrera: Chichilo de res por Pilar Cabrera Karen Hursh Graber

Mexican beef chichilo is probably the least known of Oaxaca's moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera ... read more

vegetables meat main-dishes Oaxaca

Mexican filled plantain croquettes: Croquetas de platano rellenos Karen Hursh Graber

Plantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all ov... read more

fruit side-dishes beans-and-legumes Chiapas

Mexican rice and amaranth pudding: Arroz y amaranto con leche Karen Hursh Graber

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well ... read more

vegetarian desserts rice-and-grains Oaxaca

Mexican Oaxaca-style lentils: Lentejas oaxaqueñas Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more

vegetables fruit vegetarian beans-and-legumes Oaxaca

Refreshing squash drink: Agua de chilacayote Karen Hursh Graber

The bottle gourd, cucurbita Ficifolia, a rather bland member of the squash family, is common in Oaxacan cuisine, either cooked in stews, used to make a dulce something like candied pumpkin, or in this ... read more

vegetables fruit beverages Oaxaca

Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño Karen Hursh Graber

The potato tortitas, or "patties" sold inside some of Oaxaca's markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the... read more

vegetables main-dishes side-dishes Oaxaca

Oaxacan yellow mole: Amarillo Karen Hursh Graber

Called simply (and fondly) "amarillo," this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few mol... read more

vegetables poultry main-dishes mole-and-pipian Oaxaca

Oaxaca salad by Pilar Cabrera: Ensalada Oaxaca por Pilar Cabrera Karen Hursh Graber

Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuc... read more

vegetables vegetarian salads salad-dressings Oaxaca

Tamarind Chipotle Dressing by Pilar Cabrera: Aderezo de tamarindo y chipotle por Pilar Cabrera Karen Hursh Graber

Pilar Cabrara created this dressing was designed for her exclusive Oaxaca Salad. Ingredients 100 ml (about 3 fluid ounces) adobo sauce (from a can of chipotles in adobo) 250 ml (about 8 fl... read more

vegetarian salad-dressings Oaxaca

Squash vine soup with corn dumplings: Sopa de guias con chochoyones 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 was the lard in the corn dough for the dumplings. read more

vegetables masa vegetarian soups Oaxaca

Marinated Mixed Vegetable Salad: Chileajo Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more

vegetables vegetarian salads salad-dressings Oaxaca

Fritters with Brown Sugar Syrup: Bunuelos con Miel de Piloncillo y Canela Karen Hursh Graber

You don't have to break the dish for good luck after eating these, as is done in Oaxaca. Just serve them with plenty of the cinnamon flavored syrup. Piloncillo is the dark brown sugar, sold in cones... read more

breads desserts Oaxaca

Stuffed Fish Filets with Almond Sauce: Rollos del Mar Karen Hursh Graber

Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The al... read more

fish main-dishes salsas Guerrero

A connoisseur's guide to mezcal Alvin Starkman

Have a taste whenever the opportunity arises, and of whatever is being offered, if only enough to discern differences and develop a palate. read more

beverages Oaxaca

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition Alvin Starkman

Some say it's one of the oldest professions in Oaxaca, yet it garners little if any respect from most of the population notwithstanding the tradition and ceremony that has been its trademark for genera... read more

meat Oaxaca

Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente Karen Hursh Graber

This recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split ... read more

poultry main-dishes salsas Guerrero

Guerrero Style Grilled Fish: Pescado A La Talla Karen Hursh Graber

This is probably the most famous dish from the Guerrero coast, and another one that is wonderfully easy to prepare. The traditional fish to use for this dish is snapper, but bass or grouper would also ... read more

fish main-dishes Guerrero

Barra Vieja Style Shrimp: Camarones Estilo Barra Vieja Karen Hursh Graber

This is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size... read more

seafood main-dishes Guerrero

Fish Stew from the Costa Chica: Caldo Largo de Pescado Karen Hursh Graber

Ingredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly choppe... read more

fish main-dishes soups Guerrero

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 kitchens, for Carmen has a modern indoor kitchen as well as the trad... read more

poultry main-dishes soups Oaxaca

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 of the freshest fish and shellfish. After a wonderfully filling Sunday seaf... read more

seafood main-dishes Oaxaca

Juchitan market-style chicken: Pollo del mercado juchiteco Karen Hursh Graber

This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch... read more

poultry main-dishes salsas Oaxaca

Oaxacan black mole: Mole negro oaxaqueño Karen Hursh Graber

The most famous of Oaxaca's many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large ... read more

poultry main-dishes mole-and-pipian Oaxaca

Herbed Green Mole: Mole Verde con Hierbas Karen Hursh Graber

Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles - the seven famous moles, each with a distinctive color, flavor and arom... read more

pork main-dishes mole-and-pipian soups Oaxaca

Guerrero Style Green Pipian Pozole: Pozole Verde con Pipian de Guerrero Karen Hursh Graber

Pumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combin... read more

vegetables masa main-dishes soups Guerrero