Morelos' Exotic Foods For The Brave At Heart by Julia Taylor

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

main-dishes Morelos

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho... read more

pork main-dishes soups rice-and-grains Puebla

Braised chicken with apples: Pollo con manzanas by 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. It sounded delicious and he promised to ask her for the recipe. A few nigh... read more

fruit poultry main-dishes Morelos

Garlic Soup from San Gabriel Chilac: Sopa De Ajo by Karen Hursh Graber

San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this ... read more

soups Puebla

Goat and vegetable mole: Mole de caderas by Karen Hursh Graber

Every year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan's restaurants by the city's Gastronomic Council, an association of restaurant own... read more

meat main-dishes mole-and-pipian Tehuacán, Puebla

Rabbit in Chile Sauce: Conejo en Adobo by Karen Hursh Graber

The rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined wi... read more

meat main-dishes salsas Puebla

Cornhusk Wrapped Chiles Stuffed with Fresh Corn: Chiltamales by Karen Hursh Graber

In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ... read more

vegetables main-dishes vegetarian Puebla

Chicken and Fruit Stew: Manchamanteles by Karen Hursh Graber

Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that... read more

vegetables fruit poultry main-dishes soups Puebla

Cholula Style Vegetable Salad: Ensalada Cholulterranea by 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

Puebla-Style Turkey Mole: Mole Poblano de Guajolote by 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

Setas con Epazote by Karen Hursh Graber

Setas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and ... read more

vegetables vegetarian side-dishes Tlaxcala

Chicken in Peanut Sauce: Pollo Encacahuatado by Karen Hursh Graber

Moles and other thick sauces made with nuts and seeds go best with chicken and pork. This recipe is from the town of Huauchinango, Puebla, set in a cloud forest not far from the Puebla-Veracruz border.... read more

poultry main-dishes Puebla

Sweet Potato Pudding: Budín de Camote by Karen Hursh Graber

I first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in the... read more

eggs vegetables desserts Puebla

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero by Karen Hursh Graber

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl... read more

vegetables meat main-dishes salsas Puebla Tlaxcala Hidalgo

Codillo Aquiahuac by Karen Hursh Graber

Codillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most ... read more

vegetables pork main-dishes Tlaxcala

Fava Bean Soup: Caldo de Habas by Karen Hursh Graber

This soup was, and still is, prepared by the comadre and other Cholula cooks during the meatless Semana Santa, Holy Week. The use of hierbabuena (mint) to flavor soup is typical of Central Me... read more

main-dishes vegetarian soups Puebla

Candied Walnuts: Nueces Garapiñadas by 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

Chile Seed Pipian: Pipián de Semillas de Chile by Karen Hursh Graber

It is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico Ci... read more

pork meat main-dishes salsas México D.F.

Mushrooms in Vinaigrette: Hongos en Escabeche by Karen Hursh Graber

Wild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre... read more

vegetables vegetarian spices side-dishes Tlaxcala

Pineapple, Apple, Orange and Coconut Marmalade: Mermelada de Piña, Manzana, Naranja y Coco by 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

Chicken in Pulque Broth: Pollo en Pulque by Karen Hursh Graber

Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hea... read more

poultry main-dishes soups rice-and-grains Hidalgo

Lasagna with Poblano Chiles In Cream: Lasagna con Rajas de Chile Poblano by Karen Hursh Graber

We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile str... read more

cheese vegetables pastas main-dishes Puebla

Cornish Meat Pies: Pasteles de Carne by Karen Hursh Graber

Although undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vina... read more

meat breads main-dishes Hidalgo

Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo by Karen Hursh Graber

Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a re... read more

vegetarian soups beans Hidalgo

Puebla-style Chalupas: Chalupas Poblanas by Karen Hursh Graber

Named for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. ... read more

cheese masa meat salsas Puebla