MexConnect
All results for tag “recipe”
Showing 1—25 of 658 results

Mexican anise cookies: Galletas de anis Karen Hursh Graber

Anise is a favorite flavor in Mexico, especially in cookies. Traditional bakers use lard, good old porky fat, but butter works well. Please don't use margarine or vegetable shortening for these delicio... read more

Mexican rice with aromatic spices: Arroz con especias aromáticas Karen Hursh Graber

A couple of teaspoons of aromatic spices do wonders to perk up plain white rice. So do the Mexican techniques of frying the rice first, and using broth instead of water. Cumin and coriander work well t... read more

Mexican chicken with caramelized onions and nutmeg: Pollo con cebolla y nuez moscada Karen Hursh Graber

Mexican chicken with caramelized onions and nutmeg © Karen Hursh Graber, 2014 This recipe for Mexican chicken with caramelized onions and nutmeg, adapted from Marge Poole's 1,000 Mexican Recipes, ... read more

Mexican turkey in piquant herb and spice broth: Pavo en escabeche Karen Hursh Graber

Two years ago, along the road from Palenque to the Campeche, passing the small campechano town of Esmarga, we stopped at a roadside palapa restaurant - one of the small, thatched-roof eat... read more

Mexican turkey in a dark spice sauce: Chilmole from the Yucatan Karen Hursh Graber

A traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have orig... read more

Colonial Mexican baked rice and picadillo: Torta de arroz Karen Hursh Graber

In Mexico, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, fo... read more

Mexican honey spice bundt cake: Rosca de miel y especias Karen Hursh Graber

This recipe contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. read more

Mexican 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 for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA's La Cocin... read more

Puebla style apple and blueberry marmalade: Mermelada de manzana y mora azul Karen Hursh Graber

This is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination. read more

Mexican pear and ancho chile jam: Mermelada de pera y chile ancho Karen Hursh Graber

This jam is perfect to make as late summer turns into fall. In Cholula, the September feast of the Virgin de los Remedios finds the plaza filled with fruit vendors selling huge stacks of pears from the... read more

Mexican peach chipotle jam: Mermelada de durazno y chipotle Karen Hursh Graber

This Mexican peach chipotle jam is so easy to make with canned chipotles in adobo sauce, and good with any kind of bread, grilled pork or poultry, or cheese and crackers. Ingredients 2 ½ pound... read more

Mexican cactus fruit jam: Mermelada de xoconostle Karen Hursh Graber

These Mexican cactus fruits are always available in larger mercados in Central Mexico, because they are used in mole de olla. If you don't see them, ask. They make a delicious jam. Do yourself a big fa... read more

Mexican tomatillo jam: Mermelada de tomate verde Karen Hursh Graber

Tomatillos have a high pectin content, so this recipe makes a nice, thick jam, with the tangy flavor of citrus rind. Mexican tomatillo jam is especially good with grilled chicken. Ingredients 1... read more

Mexican apricot jalapeño jelly: Jalea de chabacano y jalapeno Karen Hursh Graber

An unlikely combination? You be the judge, as you liven up your morning toast, or spread this Mexican apricot jalapeño jelly on cream cheese with crackers. Ingredients 5 cups peeled, chopped a... read more

Chiapas style pork empanadas: Empanadas chiapacorceñas Karen Hursh Graber

A juicy pork filling, flavored with spices, makes these substantial Chiapas style pork empanadas a good lunch or late supper dish. Any leftover roast meat would be good here. The dough is traditionally... read more

Veracruz style empanadas with tuna: Volovanes de Minilla Karen Hursh Graber

One of the most famous street snacks of Veracruz, this puff pastry empanada is flavored with the classic Spanish combination of raisins and olives, with the distinctly Veracruz touch of pickled jalape... read more

Yucatan style chaya empanadas: Empanadas de chaya Karen Hursh Graber

Here the chaya, a leafy green used throughout the Yucatan, is incorporated right into the corn dough, a common technique in this region. The chopped hard boiled egg filling is complemented by the chile... read more

Mexican mini chicken chipotle empanadas: Mexican empanaditas de pollo con chipotle Karen Hursh Graber

Chipotle chiles give these chicken empanadas a characteristic taste of Central Mexico. I've made these as Mexican mini empanadas (empanaditas) for a party buffet, and recommend chopping everything very... read more

Mexican pineapple empanadas: Empanadas de piña Karen Hursh Graber

Pineapple seems to be the most common fruit filling for empanadas in Mexico, but guava and apple are frequently used and delicious. The dough for sweet Mexican empanadas usually contains some sugar, bu... read more

Tabasco style fish empanadas: Empanadas de pescado Karen Hursh Graber

Empanadas are different all over México. In many parts of the country, they resemble a filled puff pastry; in Tabasco, they are filled, fried tortillas. There this recipe would invariably be made with... read more

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

Veracruz guava atole: Atole de guayaba Karen Hursh Graber

Fruit atole is a great morning or late night drink. It can be made with several kinds of fruit, but Veracruz guava atole is my hands-down favorite. The easiest way to remove the seeds is to cut the fru... read more

Mexican enchiladas with peanut sauce: Dobladas de cacahuate Karen Hursh Graber

Mexican enchiladas in peanut sauce from Xico, Veracruz
© Karen Hursh Graber, 2014
Dobladas means "folded," and these tortillas can be filled or not before folding into quarters, bathed in peanut sauce, and sprinkled with cheese.
They are a type of Mexican enchiladas from Veracruz. read more

Mexican black bean soup with masa balls: Sopa de frijoles negros con bolitas de masa Karen Hursh Graber

Mexican black bean soup, with little dumplings called <i>bolitas de masa,</i> or masa balls
© Karen Hursh Graber, 2014
Mexican black bean soup with masa balls is a regional recipe from Veracruz.

It could easily be a whole meal, accompanied by a salad. A nopales salad or a watercress and spinach salad would both be good choices. read more

David Sterling's sautéed chaya with smoked bacon: Chayas fritas / Tsajbil chaay Karen Hursh Graber

Chronicler Diego de Landa mentioned chaya in 1566, when he observed that the leaves were especially delicious when cooked with plenty of bacon. What isn't? Chayas fritas is an excellent side dish; it a... read more
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