Yucatan Style pickled onions: Cebollas encurtidas estilo yucateca
Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both Yucatan style pickled onions make great additions ...
read more
Mexican chicken in yogurt sauce: Enjococado
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
Mexican scrambled eggs with dried shrimp: Huevos revueltos con camarones secos
I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca's Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partial...
read more
Oaxaca white beans with dried shrimp: Frijoles blancos con camaron seco
This recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling's wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava...
read more
Mexican trout with sesame seeds in parchment paper: Trucha empapelada con ajonjoli
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 filets in Mexican hoja santa: Filetes de pescado en hoja santa
Fish filets in Mexican hoja santa is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows a...
read more
Steamed turkey in Mexican achiote sauce: Pavo al vapor en recado colorado
Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves an...
read more
Yucatecan style quail: Codorniz a la yucateca
Yucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region's cuisine. This recipe can also be used with chicken or turkey, inc...
read more
Aguascalientes style chicken with fruit sauce: Pollo de Aguascalientes
This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Me...
read more
Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
