Mexico's irresistible bakeries and breads: las panaderias by Karen Hursh Graber

Como pan caliente - "like hot bread"- is the expression used in Mexico to indicate something that is popular, best selling, or in demand. And indeed, going for hot bread is one of the daily culinary ro... read more

side-dishes

Jicama and Mandarin Orange Salad: Ensalada Xec by Karen Hursh Graber

Ingredients 1 ½ pounds jicama, peeled and cut into julienne strips 1 lime ¼ cup naranja agria (sour orange) juice or substitute 2 parts lime juice, and 1 part each grapefruit and sweet orang... read more

fruit salads

Chicken in almond mole: Pollo en mole almendrado by Karen Hursh Graber

This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. read more

poultry main-dishes Mexico City , México D.F.

Pork in Green Pipian: Puerco en Pipián Verde by Karen Hursh Graber

After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Ma... read more

meat main-dishes Mexico City , México D.F.

Poblano Corn Chowder: Crema Poblana by Karen Hursh Graber

This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus. Ingr... read more

vegetables soups

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