Savory Pea Pudding: Budín de Chícharo by Karen Hursh Graber

This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar... read more

vegetables main-dishes vegetarian

Mushroom and Pumpkin Empanadas: Empanadas de Champinones y Calabazas by Karen Hursh Graber

Empanadas are variously filled with meat, cheese, vegetables or fruit, and served as hors d'ouevres, main courses or desserts. These vegetable empanadas are filled with a combination of mushrooms and W... read more

vegetables main-dishes

Beef short ribs with pumpkin: Costilla de res con calabaza by Karen Hursh Graber

The combination of meat and squash is typically West African, combined here with tomatoes, an indigenous Mexican ingredient, and spices introduced by the Spaniards. read more

meat main-dishes

Puebla style sandwiches: Cemitas: by 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 by 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

Mashed plantains with pork rinds: Machuca de platano con chicharrones by 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. read more

fruit meat main-dishes Veracruz

Plantain empanadas with picadillo: Empanadas de platano by 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

Chiles stuffed with vegetables: Chiles rellenos de verduras by Karen Hursh Graber

This is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa is a good accompaniment. read more

vegetables main-dishes

The proper way to eat a taco by Discussion Thread Forum

When in Rome, do as the Romans do. When in Mexico, don't be a sloppy taco eater. Wouldn't Eleanor, Abigail and Judith just die! Far cry as it is from the excruciatingly correct manners of these three deities, Fanny wants you to know that there IS a proper way to eat a taco: 1. First rule. Don't over stuff that tortilla. This is a fatal error. read more

culture-customs food

Mexican Wines by Discussion Thread Forum

We are traveling to Mazatlan for Christmas this year and would love to sample some good Mexican wines. Can anyone supply us with the names of some good reds and whites? read more

food

Nuts star in Mexican holiday cooking by Karen Hursh Graber

At this time of year, baskets piled high with a variety of nuts are prominently displayed in Mexican markets. Incorporated into many holiday dishes, both sweet and savory, nuts have been eaten in Mexic... read more

food

Making merry in May: Mexico's National Cheese and Wine Festival by Karen Hursh Graber

To the north and west of Mexico City lies the region known as El Bajío, often called "Mexico's breadbasket." This rugged, high plateau bears a distinct resemblance to central Spain, home of its origin... read more

cuisines fiestas-traditions food Tequisquiapan, Querétaro

Kids in the kitchen: Mexican cooking for children by Karen Hursh Graber

With the month of June comes the start of the school vacation. Keeping the kids busy, happy and productive throughout the summer can be a challenge. But we all have to eat, and involving children with meal preparation teaches basic skills, gives a sense of accomplishment and, most of all, is fun. And Mexican food is a terrific place to start. read more

food

Mexican frozen treats: Helados, nieves and paletas by Karen Hursh Graber

The long, nasal cry of the ice cream vendor reverberates throughout the mercado. On a busy market day, he has some serious competition from people hawking other wares, but he trundles along with his hu... read more

food

September in the Mexican sierra: an abundance of apples by Karen Hursh Graber

During the late summer and early fall here in Central Mexico, apples are prominent in markets, fairs, and even religious rituals. Starting in late August with the Feria de Manzanas (Apple Fair) in Zacatlan de las Manzanas in the Sierra of Puebla, apples are eaten fresh, preserved as jellies, jams and fruit liqueurs, and used in a number of desserts, chicken and pork dishes. read more

food Puebla

Culinary travel in the Mixteca Poblana: The avocado route by Karen Hursh Graber

For generations, the people of the Mixteca Poblana have been creating a regional cuisine out of what seems to be nothing. read more

food Puebla

Chilaquiles rojos resurrect revelers and leftover tortillas by Daniel Wheeler

Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the dish as mild or piquant as you wish. read more

food recipe