MexConnect
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Showing 51—75 of 681 results

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

Mexican pickled cauliflower: Coliflor en escabeche Karen Hursh Graber

The combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce (below). Ingredien... read more

Mexican cauliflower rice: Arroz de coliflor Karen Hursh Graber

Mexican cauliflower 'rice' is a clever way to cut down on carbs from white rice, and it is amazing how much the "grains" produced by grating cauliflower resemble grains of rice. Ingredients 1 h... read more

Mexican roasted cauliflower tacos: Tacos de coliflor Karen Hursh Graber

The combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce. Ingredients ... read more

Cauliflower with Mexican poblano cream sauce: Coliflor poblano Karen Hursh Graber

Cauliflower with poblano cream sauce was easy to cook, making thick slices of cauliflower work like chicken breast halves in a poblano chile and chicken dish. I used my own tried and true chicken recip... read more

Chiapas style beef with cabbage: Carne de res con col, estilo Chiapas Karen Hursh Graber

Chiapas style beef with cabbage is quick, easy, inexpensive and satisfying. And did I say versatile? It can be served with rice, used as a filling for stuffed chiles, or a topping for tostadas. Adapte... read more
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