Beans: Frijoles by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans 1 Large onion 1 Head of garlic - whole, unpeeled 5 Tbs of salt or to taste How to Prepare: Place 2 litres of water on to boil. Clean, s... read more

vegetarian beans Jalisco

Tacos al vapor by Karen Hursh Graber

A delicious and authentic recipe for tacos al vapor made with chicken breasts. read more

poultry tacos-and-enchiladas

The five senses of Frida by Maggie Van Ostrand

Frida Kahlo was a captivating artist and an intriguing, seductive woman. If we hadn't figured that out from the many books written about her, we would certainly have gotten the point from the motion pi... read more

main-dishes salsas side-dishes

Mescal by Tomothy J. Knab

Mescal, mescaline, mescal bean, mescal button; what are they? They are all intoxicants, which was what the word mescal meant in the sixteenth and seventeenth centuries. Today mescal generally refers to... read more

beverages Oaxaca

Vee's Too Easy Pozole by Vee Webber

I came up with this recipe when I was working a lot overtime. It was so nice to come home to a house smelling of good pozole. This recipe can be done over a regular stove - just cut cooking time down t... read more

soups

Refried Beans by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans - cooked 10 Tbs. Oil Chiles Gueros or wax chiles How to Prepare: Start by toasting the chiles over a low flame or on a comal (or griddle) u... read more

vegetarian beans

Jalapeno Salsa

Ingredients:1 Kilo (2.2 lbs) Tomatoes 1 Tbsp. Marjoram 4 Peppercorns 4 Whole cloves 1 Large onion 2 Tbsp. Salt 1 12oz Jar Jalapeño chiles 2 Garlic cloves Water How to Prepare:C... read more

salsas

Green Chiles Rajas with Cheese by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) Green chiles - poblanos 3/4 Kilo (1.5 lbs.) Tomatoes - chopped 2 Large onions - chopped 4 Tbs. Oil 3 Tsp. Salt 1/2 Kilo (1.1 lbs.) of Queso Fresco or ... read more

vegetarian salsas side-dishes

Avocado and Orange Salad: Ensalada de Aguacate con Naranjo by Karen Hursh Graber

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were tol... read more

vegetables vegetarian salads salad-dressings

Chocolate atole: Champurrado by Karen Hursh Graber

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

beverages breakfast

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho... read more

pork main-dishes soups rice-and-grains Puebla

Braised chicken with apples: Pollo con manzanas by Karen Hursh Graber

On a visit to Cuernavaca, our friend Joaquín was describing the chicken his sister-in-law had prepared for New Year's dinner. It sounded delicious and he promised to ask her for the recipe. A few nigh... read more

fruit poultry main-dishes Morelos

Game Hens in Pomegranate and Honey Sauce: Pollito Tierno en Salsa de Granada y Miel by Karen Hursh Graber

I have seen one or another version of this recipe in magazines in both México and the United States. Here in Mexico, game hens are sold in the supermarkets and labeled pollitos tiernos, "tender lit... read more

fruit poultry main-dishes

Linguine with Cilantro: Linguine con Cilantro by Karen Hursh Graber

If you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh cilantro is the perfect foil for the guajillo chiles in ... read more

pastas main-dishes vegetarian

Carmen Solis' Chicken Estofado: Estofado de Pollo de Carmen Solis by Karen Hursh Graber

To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the trad... read more

poultry main-dishes soups Oaxaca

Mexican fruit pops: Paletas by Karen Hursh Graber

Paleterías - ice pop shops - have some of the most attractively displayed items in México: frozen pops, made from crushed fresh fruit. Lined up according to flavor, they present a spectrum of colors,... read more

fruit desserts

Shredded Venison Salad: Salpicon De Venado by Karen Hursh Graber

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,... read more

meat main-dishes salads Yucatán Peninsula

Mariscos d'Marlo's Garlic-Chile Shrimp: Camarones al Ajillo by Karen Hursh Graber

The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seaf... read more

seafood main-dishes Oaxaca

Garlic Soup from San Gabriel Chilac: Sopa De Ajo by Karen Hursh Graber

San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this ... read more

soups Puebla

Crepes with Mexican Chocolate Sauce: Crepas con Chocolate by Karen Hursh Graber

Crepes, frequently topped with the goat's milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajet... read more

desserts

Chiles in Walnut Sauce: Chiles en Nogada by Karen Hursh Graber

Several years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, is exquisite and a great project for making with family and friends. We h... read more

fruit pork main-dishes

Rabbit and corn stew: Segueza by Karen Hursh Graber

This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura... read more

meat main-dishes soups Oaxaca

Juchitan Market-Style Chicken: Pollo del Mercado Juchiteco by Karen Hursh Graber

This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch... read more

poultry main-dishes salsas Oaxaca

Fish Filets in Hoja Santa: Filetes de Pescado en Hoja Santa by Karen Hursh Graber

This dish is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows abundantly in the warmer ... read more

fish main-dishes Veracruz

Pork and Hominy Soup: Pozole by Karen Hursh Graber

The days of soaking hominy kernels - cacahuazintle - in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refriger... read more

pork main-dishes soups rice-and-grains