Showing 11—20 of 192 results

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

Mashed plantains with pork rinds: Machuca de platano con chicharrones Karen Hursh Graber

This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard. A cousi... read more

fruit meat main-dishes Veracruz

Mexican plantain empanadas with picadillo: Empanadas de platano Karen Hursh Graber

This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc... read more

fruit meat main-dishes Veracruz

Yucatan style plantain soup: Sopa de platano yucateca Karen Hursh Graber

This delicious soup from the Yucatan uses half-ripe plantains, meaning green and yellow, not black and yellow. Use vegetable broth to make it vegetarian, if desired, and add more broth for a thinner Yu... read more

fruit soups Yucatán Peninsula

Mexican three milk cake with rompope: Pastel de tres leches con rompope Karen Hursh Graber

Tres leches cake, one of the all-time Mexican favorite desserts, is so named because it is made with three kinds of milk. Sweetened condensed milk has been around since the 1800s, when it was developed... read more

desserts Sonora

Mexican coconut sweets: Cocadas 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, the coconut sweets known as cocadas are Colima's signature candy. read more

candies Colima

Jalisco style chicken stew: Cuachala Karen Hursh Graber

From Tuxpan, Jalisco, this dish is traditionally eaten in a clay bowl called a plato cuachalero, but it can be served in any kind of soup bowl. read more

poultry main-dishes Jalisco

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 cheese and guava flan: Flan de queso y guayaba Karen Hursh Graber

Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge... read more

cheese fruit desserts Aguascalientes

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Showing 11—20 of 192 results