Beans: Frijoles by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans 1 Large onion 1 Head of garlic - whole, unpeeled 5 Tbs of salt or to taste How to Prepare: Place 2 litres of water on to boil. Clean, s... read more

vegetarian beans Jalisco

Tequila, more than just a margarita by Marvin H. Perton

Just about an hour from Guadalajara, in the state of Jalisco, there's a little town (population 17,740) with a big reputation: Tequila. Meaning "the rock that cuts" in the Nahuatl language, Tequila is... read more

beverages Jalisco

Did You Know? Some tequila is priced at $225,000 by Tony Burton

I know what you're thinking: "Tequila prices have been rising for years, but 225,000 dollars for a bottle is ridiculous!" "Are we talking about a regular-sized bottle, or a supersized jumbo-jet full ... read more

beverages Tequila, Jalisco

Did You Know? Tequila dates from the sixteenth century by Tony Burton

In 1897, Carl Lumholtz, the famous Norwegian ethnologist, who spent several years living with remote Indian tribes in Mexico, found that the Huichol Indians in eastern Nayarti distilled agave juice usi... read more

beverages Tequila, Jalisco

Did you know? Agaves function as Mexico's 7-Elevens by Tony Burton

Agaves can be thought of as another chain of "7-Elevens". The numerous members of the Agave family are all native to the New World. "Agave" is derived from the Greek word "agauos" (admirable). Ag... read more

beverages Tequila, Jalisco

Marinated Pork Stew: Tatemado by Karen Hursh Graber

From tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot.... read more

pork main-dishes soups Colima

Pomegranate Punch: Ponche de Granada by Karen Hursh Graber

This recipe, from the state of Jalisco, is usually served as an aperitif before a fiesta meal. In Mexico, the word ponche is most often used to mean a fruit-based alcoholic beverage. Upon aging,... read more

fruit beverages Jalisco

Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo by Karen Hursh Graber

In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice. Ingredients: 2 tablespoons vegetable oil ¼ cup chopp... read more

meat side-dishes rice-and-grains Michoacán

Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde by Karen Hursh Graber

This is Billy's adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn... read more

masa main-dishes vegetarian Jalisco

Chicken Vegetable Soup: Caldo Tlalpeño by Karen Hursh Graber

This soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredie... read more

poultry main-dishes soups Jalisco

Fish "Meatballs": Albondigas de Pescado by Karen Hursh Graber

A delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico's Pacific coast, especially in Baja California and the Puerto Vallarta area. The alb... read more

fish main-dishes soups Baja California Puerto Vallarta, Jalisco

Jalisco Style Red Pozole: Pozole Rojo Jalisciense by Karen Hursh Graber

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of ... read more

poultry main-dishes soups rice-and-grains Jalisco

Tortas Ahogadas: Tortas with Tomato Sauce by Karen Hursh Graber

Ahogadas means "drowned", an apt word to describe these sandwiches on a French roll, filled with meat and bathed with tomato sauce. While some restaurants and food stalls automatically top the tortas w... read more

pork main-dishes Jalisco

Jalisco Style Enchiladas: Enchiladas Tapatias by Karen Hursh Graber

Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making... read more

cheese vegetables masa main-dishes vegetarian salsas Jalisco

Smoked Fish Ceviche: Ceviche de Pescado Ahumado by Karen Hursh Graber

Although most commonly made with raw fish, ceviche, which originated in Peru and arrived via the Pacific coast of Mexico, is delicious prepared with smoked fish, and probably a bit more reassuring for ... read more

fish vegetables main-dishes Colima

Coconut Sweets: Cocadas by Karen Hursh Graber

In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, they are Colima'... read more

candies Colima

Beef Fajitas with Tequila: Fajitas de Res al Tequila by Karen Hursh Graber

At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing siz... read more

vegetables meat main-dishes Tequila, Jalisco

Michoacán-Style Tortilla Soup: Sopa Tarasca by Karen Hursh Graber

This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.

cheese vegetables masa soups Michoacán

Plaza-Style Chicken: Pollo Placero by Karen Hursh Graber

From early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish - chicken, vegetables and enchilada sauce - which had been pre-cooked at home, then heat them in hot oil or lard just before serving individual customers. The same thing is easy to do for guests, preparing the chicken, vegetables and enchilada sauce separately, ahead of time, and frying and assembling just before serving. Use individual oval platters if possible.

vegetables poultry masa main-dishes salsas Michoacán

Spicy Braised Pork: Puerco Estilo Apatzingan by Karen Hursh Graber

The area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary.

pork main-dishes salsas Michoacán

Sweet Milk Curd Dessert: Chongos Zamoranos by Karen Hursh Graber

This dessert is so popular in Mexico that it comes in cans, but nothing beats home made. Chongo is the Spanish word for a chignon, which the curds resemble when they separate from the whey. This dessert should be prepared in an earthenware pot such as a Mexican clay cazuela.

desserts Michoacán