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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 jalapeÃ... 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

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
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