In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice. Ingredients: 2 tablespoons vegetable oil ¼ cup chopped onion ¾ pound chorizo, removed from its casing and crumbled ¼ pound roma tomatoes, peeled and chopped 3 ½ cups cooked white […]
Continue ReadingThis version of tortilla soup is similar to central Mexico’s Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls. Ingredients: 3 […]
Continue ReadingYou can find Karen Hursh Graber’s contributions in many places in MexConnect. She’s a regular contributor with her monthly cooking column, “The Mexican Kitchen”. She also contributes to the food department, “The Cuisines of Mexico”. And she also assists with the web-site’s Food Forum. Here, Kitty, (as she’s known to her friends) came out of […]
Continue ReadingIf Michoacan is “the soul of Mexico,” as it has often been called, then its food is Mexico’s soul food, for few other places in the country can claim such a profound and long-lasting indigenous influence on their regional cuisine. This western state, part of the Bajio region located north and west of Mexico City, […]
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The state of Michoacán is part of the Central Pacific Region of Mexico, along with the states of Colima, Jalisco and Nayarit. This state is the heartland of the indigenous Purépecha people, whose language and customs have remained largely intact to this day. Michoacán is one of the most diverse states in Mexico in terms […]
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November 1, All Saints Day, and November 2, All Souls Day, are marked throughout Mexico by intriguing customs that vary widely according to the ethnic roots of each region. Common to all, however, are colorful adornments and lively reunions at family burial plots, the preparation of special foods, offerings laid out for the departed on […]
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The long, nasal cry of the ice cream vendor reverberates throughout the mercado. On a busy market day, he has some serious competition from people hawking other wares, but he trundles along with his huge wooden containers, successfully drowning out many of the other vendors. “¡Nieve-e-e-e-e-s!” The Spanish word for snow, a general term for frozen treats in […]
Continue ReadingAlthough many of the recipes I try come from friends, market salespeople, food stand cooks and restaurant chefs in many parts of Mexico, there is nothing like a good cookbook for inspiration, especially when it comes to putting together different courses to create a harmonious meal. To me, the very best of Mexican cooking is […]
Continue ReadingTinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The chipotles called for in this recipe, called chipotles adobados are canned and can be found anywhere from Michoacan to Michigan. This is a good dish to make ahead and then provide garnishes to […]
Continue ReadingAlthough carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this dish, only to discover that the same kind of pumpkins had just shown up in our local markets. Winter squash such as butternut […]
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