This recipe is from the late Doctora Lorena Otero, good friend and “foodie” par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried. Ingredients 3 tablespoons butter 1/4 cup chopped cilantro 2 tablespoons finely minced garlic 2 tablespoons seeded, finely chopped […]
Continue ReadingIngredients: 6 medium zucchini squash, washed and trimmed 6 strips smoked bacon 2 tsp. butter 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese 1 C. cream 1 tsp. oil 3 tsp. all purpose flour 1 tsp. garlic powder Salt and pepper to taste Additional butter for greasing Preparation: Dice bacon and fry until crisp. […]
Continue ReadingWe first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread with black beans and cooked fish, topped with tomato sauce, were a delicious surprise. Ingredients: For the fish filling: 1 tablespoon corn oil […]
Continue ReadingThe 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). Ingredients 1 2-pound head cauliflower 2 eggs ½ cup flour Salt to taste Light olive oil or vegetable oil for frying 12 corn tortillas Baja Style Cabbage […]
Continue ReadingThe fields of Menu Consulting and Food Research/Writing have, in recent years, expanded to include information on culinary traditions and ingredients on an international scale. Economic globalization, the Internet, a newly-discovered pride in ethnic and indigenous roots – all have contributed to the groundswell of interchange in areas as diverse as hotel/restaurant management and culinary […]
Continue ReadingCentral Mexican style meat stew is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, with the Mexican additions of chiles and tomatoes. Feel free to change or add to the selection of vegetables, varying according to what […]
Continue ReadingThe original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and a creamy dressing, such as a mayonnaise dressing, are always the basic ingredients. The Spanish version, served as a tapa, includes the typically Iberian green […]
Continue ReadingThis is a flexible recipe. Use more or less of any ingredient. Experiment until you find your happy salsa place. 4 medium tomatoes 1 small onion ½ cup cilantro (or more to taste) 4 small green chiles, or more to taste Chop all ingredients to uniform size. Makes about 1-1 ½ cups of salsa. Non-Recipes with […]
Continue ReadingThese crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three sections. In the time of Don Pepe’s great uncles, the residue from the bottom of the pulque barrel was used as […]
Continue ReadingThe chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easily serve as a main course. Ingredients: ¼ cup corn oil or lard 1 onion, peeled and chopped 2 tomatoes, […]
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