This is an adaptation of a recipe we learned while camping on the beach here in Mexico. Originally, it was prepared by wrapping the stuffed shells individually in foil and placing them on a grill over the hot coals in our fire pit. Ingredients: 24 fresh oysters, shucked and bottom shells reserved ¼ cup olive […]
Continue ReadingI bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 pesos a kilo – versus 185 pesos at the supermarket. Since I was not going to be cooking them right away, I froze them according to the advice […]
Continue ReadingUse whatever dark salad greens are available in your local market for this pear and candied pistachio salad. Mixed baby greens are ideal, but no iceberg lettuce here, please. The nuts can be made ahead and stored in an airtight container. The honey chipotle vinaigrette dressing can also be made ahead and stored in the […]
Continue ReadingThis is a tasty take on the classic polvorones, or Mexican wedding cookies. Try adding one half cup of dried cherries or cranberries to the crumbly pistachio cooky dough. Ingredients 1 ¼ cups roasted, unsalted pistachios, very finely chopped 2 cups flour ½ teaspoon salt 1 cup butter ½ cup granulated sugar ¼ teaspoon vanilla […]
Continue ReadingUse the best quality goat cheese you can find, and a tart, green apple. “Manzana granny smith” is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here in Puebla we get some locally grown ones at roadside stands and the outdoor markets. 1 quart good […]
Continue ReadingChoose the very smallest white or red potatoes you can find. Sometimes in Cholula, I find potatoes as small as marbles. This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella D’Angeli and Giorgio D’Angeli. Ingredients 1 ½ pounds baby new potatoes, as small as possible 2 tablespoons olive oil 4 garlic cloves, minced […]
Continue ReadingFish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, remember to soak them first to avoid charring. 1 ½ pounds medium shrimp, peeled 3 ounces tamarind pulp 2 tablespoons […]
Continue ReadingBeginning in mid-October, and lasting for a month, a five-hundred-year-old ritual encompassing history, tradition and cuisine takes place in the valley of Tehuacan, in the Mixteca Poblana region of southern Puebla. Traveling through this rocky, hardscrabble land, one wonders how the inhabitants have sustained themselves for thousands of years and marvels at the fact that […]
Continue ReadingThis salsa retains the fresh, green taste of tomatillos that have not been boiled. It can be made ahead, except for the avocado, which should be added right before serving. Just about everyone who tastes this, served as a dip with totopos (corn chips), asks for the recipe. Ingredients: 12 tomatillos, husks peeled 1 small white onion, […]
Continue ReadingThis dish, and other similiar chicken and amaranth combinations, is also called mole de amaranto and tinga de pollo con amaranto, depending on the part of the country where it is found. Despite its different regional names, the dish always contains chipotle chiles. Ingredients 4 boneless chicken breast halves, salted to taste 2 tablespoons corn oil 2 large […]
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