MexConnect
All results for tag “recipe”
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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

Scrambled eggs with sautéed chaya: Huevos revueltos con chaya / Chay-he Karen Hursh Graber

This is another Yucatecan favorite that makes use of leftovers from the day before. Chayas fritas from the afternoon meal are repurposed for breakfast the next day in this quick yet nourishing dish. S... read more

David Sterling's Mexican coconut sorbet: sorbete de coco Karen Hursh Graber

An ice cream vendor in Merida
The base for this coconut sorbet is fresh coconut milk — not to be confused with the water found inside coconuts (although that should be reserved to use in the recipe). You may substitute the fresh whole coconuts in the recipe with canned, unsweetened coconut milk and grated coconut — but you can't beat the flavor of doing it from scratch. read more

Chocolate atole: Champurrado Karen Hursh Graber

This ancient beverage brings together two Mesoamarican natives, corn and chocolate in a delicious and satisfying hot drink. read more

Crumbly Mexican peanut cookies: Polvorones de cacahuate Karen Hursh Graber

The thick, crumbly cookies called polvorones are a basic item in even the smallest Mexican bakery. This recipe, a variation using peanuts, is from one of the earliest bilingual cookbooks, with t... read more

Mexican bricklayers' salsa: Salsa al albanil Karen Hursh Graber

Bricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa al albañil  requires no cooking other than boiling the tomatillos, it was popular with them... read more

Mexican style grilled steak: Bistec al carbon Karen Hursh Graber

The usual choice for steak grilled over charcoal in Mexico is arrachera, a choice cut of beef known as skirt steak in English. Flank steak could also be used, but would need to be marinated about ... read more

Puebla-style turkey in mole: Mole poblano de guajolote Karen Hursh Graber

There are probably as many recipes for turkey in mole as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla's Festival de Mole Poblano, which is held for three conse... read more

Chilaquiles with chicken and cheese: Chilaquiles con pollo y queso Karen Hursh Graber

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food," chilaquiles were undoubtedly invented as a way of using up lefto... read more

Mexican orange sugar sookies: Polvorones de naranja Karen Hursh Graber

The sugar cookies called polvorones are sometimes known as "Mexican wedding cookies" in English, although I've never seen them served at a wedding here in Central Mexico. They are a common bakery it... read more

Mexican pasta salad with jalapeño vinaigrette: Coditos con salsa Karen Hursh Graber

This Mexican pasta salad with jalapeño vinaigrette is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one... read more

Mexican marinated mixed vegetable salad: Chileajo Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more

Mexican red rice: Arroz rojo Karen Hursh Graber

Red rice is a popular side dish with beef, pork and chicken, while seafood is usually accompanied by white rice. However, there is no hard and fast rule. The secret to the color and flavor of Mexican a... read more

Mexican chicken salad with chipotle vinaigrette: Salpicon de pollo Karen Hursh Graber

Mexican chicken salad with chipotle vinaigrette known as salpicon de pollo © Karen Hursh Graber, 2014 Flavored with smoky chipotles, this recipe for salpicon de pollo is adapted from one by Vicki ... read more

Mexican tres leches cake with sprinkles: Pastel de tres leches con chispas Karen Hursh Graber

Called chispas, chispitas, or in some places just the English "sprinkles," these colored decorations are fun and festive. They add pizzaz to that favorite Mexican cake — pastel de tres leches. Ingre... read more

Mexican mini chicken tortas: Tortitas de pollo Karen Hursh Graber

Miniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy subst... read more

Mexican crab salad with cilantro lime vinaigrette: Cangrejo con con vinaigreta de cilantro y limon Karen Hursh Graber

Mexican crab salad The bright, fresh taste of the tomatoes and cucumbers make Mexican crab salad with cilantro lime vinaigrette a refreshing spring salad. Serve it on lettuce, accompanied by fresh l... read more

Veracruz style seafood cocktail: Vuelve a la vida Karen Hursh Graber

This tasty, bracing concoction, one of the signature dishes of Veracruz, is served all over the country. One of the classic Mexican hangover cures, vuelve a la vida seafood cocktail brings back memorie... read more

Mixe meat and vegetable soup: Caldo mixe Karen Hursh Graber

  Although the Mixe do not eat meat on a daily, or even frequent, basis, they do go all out for a fiesta, and this rich, flavorful meat and vegetable soup soup uses as many kinds of meat as people ... read more

Mexican chicken in pulque broth: Pollo en pulque Karen Hursh Graber

Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hea... read more

Oaxaca squash vine soup with corn dumplings: Sopa de guias con chochoyones Karen Hursh Graber

In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings. read more

Oaxaca chile and garlic seasoning paste: Chintestle Karen Hursh Graber

If you live in or visit Oaxaca, by all means buy some pasilla de oaxaca chiles, sometimes called chile mixe. These have a much different taste from regular pasilla chiles. Although in the Mixe, this ch... read more
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