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

Chicken in Pulque Broth: Pollo en Pulque 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

Cornish Meat Pies: Pasteles de Carne 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 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

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero 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