Mexican chicken in yogurt sauce: Enjococado Karen Hursh Graber

The name of this dish is derived from the Spanish word jocoque, which is sometimes translated as buttermilk, but is really a type of thick yogurt of Middle Eastern origin. In the city of Puebla, with its large Lebanese population, jocoque is sold in most supermarkets, but in rural areas it is homemade and truly delicious. If you can't find jocoque, a mixture of half sour cream and half regular plain yogurt is an acceptable substitute. read more

poultry Puebla

Mexican trout with sesame seeds in parchment paper: Trucha empapelada con ajonjoli Karen Hursh Graber

The Mexican trout farms in the mountains outside Atlixco have open air restaurants that are crowded with families getting out of the city on weekends. The menus feature trucha empapelada, or en papillo... read more

fish main-dishes Puebla

Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla Karen Hursh Graber

This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De'Angeli and Giorgio D'Angeli. read more

vegetables main-dishes vegetarian Central Highlands

Mexican Queretaro-style lentil soup with nopales: Sopa de lentejas con nopales estilo Queretaro Karen Hursh Graber

This recipe, adapted from Diana Kennedy's The Essential Cuisines of Mexico, contains the characteristically Mexican ingredients nopales, fresh green chiles and cilantro. Ingredients ½ cup brow... read more

vegetables vegetarian soups beans-and-legumes Querétaro

Mexican-style rabbit in red pipian with wild mushrooms: Pipian rojo con conejo y hongos silvestres Karen Hursh Graber

This colorful alabrije rabbit by Jacobo Angeles races across the Mexican mountain meadows. © Alvin Starkman, 2008 I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I ... read more

meat main-dishes Puebla

Mexican chicken and allspice stew: Chilpozontle Karen Hursh Graber

A specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can't get allspice leaves, fresh bay leaves work well.... read more

poultry main-dishes Puebla

Candied walnuts: Nueces garapiñadas Karen Hursh Graber

Candied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we ca... read more

desserts candies Puebla

Puebla style eggnog: Rompope Karen Hursh Graber

This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is still one of the most popular. It is fun and very easy to make at home. Unlik... read more

eggs beverages Puebla

Refreshing Mexican lime leaf drink: Agua con hojas de limon Karen Hursh Graber

Since lime trees are so abundant in central and southern México, it's no surprise that good use is made of the leaves as well as the fruit. The following agua, or fruit drink, is probably one of ... read more

fruit beverages Morelos

Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino Karen Hursh Graber

This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. read more

vegetables vegetarian side-dishes Central Highlands

Mexican huazontle croquettes: Tortitas de huazontle Karen Hursh Graber

Flour, eggs and huazontle become delicious tortitas © Daniel Wheeler, 2010 I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexica... read more

vegetables main-dishes vegetarian Tlaxcala

Grilled marinated chicken breasts: Pollo atlixquense Karen Hursh Graber

"Melting pot" cooking has given rise to innumerable ethnic grocery stores in the United States, and for people who enjoy cooking authentic Mexican food, this means that ingredients are easily available. Dried avocado leaves, essential to several Mixteca recipes, are sold in just about any Mexican grocery store. read more

poultry Puebla

Sauteed apples and eggs: Huevos zacatlantecos Karen Hursh Graber

After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. read more

eggs fruit breakfast main-dishes Puebla

Garbanzo soup with saffron: Garbanzos en amarillo Karen Hursh Graber

Garbanzos en amarillo, with chickpeas, orange sweet potatoes and saffron, is evocative of the hearty peasant dishes of central Spain. It is a traditional food for the Día de La Santa Cruz, celebrated throughout Mexico, and with particular fervor in Queretaro, on May 3. read more

main-dishes vegetarian soups beans Querétaro

Shrimp and nopal tacos: Tacos de camaron y nopalitos Karen Hursh Graber

The chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve ... read more

vegetables seafood masa main-dishes Querétaro

Enchiladas with buttermilk sauce: Enchiladas de jocoque Karen Hursh Graber

Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic... read more

cheese vegetables masa main-dishes vegetarian Querétaro

Chicken in almond mole: Pollo en mole almendrado Karen Hursh Graber

This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. read more

poultry main-dishes Mexico City , México D.F.

Pork in Green Pipian: Puerco en Pipián Verde Karen Hursh Graber

After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Ma... read more

meat main-dishes Mexico City , México D.F.

Puebla style sandwiches: Cemitas: Karen Hursh Graber

A few years ago, I had a call from Rachel Wharton, a writer for the New York Daily News food section. She was writing an article on cemitas, the latest sandwich craze to hit New York at the time, thank... read more

main-dishes Puebla

Fried cutlet torta: Torta de milanesa Karen Hursh Graber

While a torta can be filled with any kind of savory sandwich filling, the beans, avocado and tomato are always present. Leave out the onion if you are not a fan, or substitute mayonnaise for the crema; some torterías use melted butter instead of crema. read more

main-dishes Puebla

Puebla-Style Turkey Mole: Mole Poblano de Guajolote Karen Hursh Graber

There are probably as many recipes for this dish as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla's Festival de Mole Poblano, which is held for three consecutiv... read more

poultry main-dishes mole-and-pipian Puebla

Fish in red pipian: Pescado en pipian rojo Karen Hursh Graber

The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use... read more

fish main-dishes salsas Puebla Veracruz

Morelos' Exotic Foods For The Brave At Heart Julia Taylor

Morelos' Exotic Foods for the Brave at Heart Colorines Zapote negro ... read more

main-dishes Morelos

Cholula Style Vegetable Salad: Ensalada Cholulterranea Karen Hursh Graber

Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute c... read more

vegetables vegetarian salads salad-dressings Puebla

Pineapple, Apple, Orange and Coconut Marmalade: Mermelada de Piña, Manzana, Naranja y Coco Karen Hursh Graber

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe is adapted from CONACULTA's La Cocina Familiar en el Estado de Hidalgo. Ingredients: ... read more

fruit breakfast Hidalgo