Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles – the seven famous moles, each with a distinctive color, flavor and aroma. Unlike the other moles, which nearly always contain nuts and seeds, this recipe gets its characteristic flavor and bright green color from fresh herbs. […]
Continue ReadingThe area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary. Ingredients: 2 pound piece pork shoulder (do not substitute with […]
Continue ReadingCauliflower 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 recipe, with the only change being the substitution of the roasted cauliflower. As in the original version with chicken, there is […]
Continue ReadingThis is the time of year when outdoor entertaining gets into full swing, and one of the staples of this casual kind of dining is salsa. It is served with chips or crudités, or as an accompaniment to grilled meat, chicken or fish, and is indispensable with tacos. The word salsa means “sauce”, and includes […]
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The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De’Angeli. Ingredients 3 tablespoons apple cider vinegar 2 ounces guava pulp ¾ cup of olive oil ¾ […]
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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 hominy-like corn kernels that have been dried then soaked, but this one is made with fresh corn, called elote, thus giving rise […]
Continue ReadingThis is a quick, easy and delicious dessert. Like any flan, it needs to be prepared in advance and refrigerated. There are many instant flan mixes in Mexico that are now widely used by housewives-in-a-hurry, but none is as good as homemade. This Mexican coconut flan, although requiring only a few minutes of actual preparation […]
Continue ReadingUnlike the Americanized version, these Enchiladas are not baked, but served freshly made on the spot. In Mexico we buy special tortillas which are made thinner in order to absorb less oil and not break when being rolled. If you can’t get thin tortillas, don’t worry, the regular ones (corn, of course) will work just […]
Continue ReadingThe 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 refrigerated food section of even small neighborhood supermarkets. If you don’t live near a market that sells Mexican maiz para pozole, you can substitute canned hominy. There […]
Continue ReadingIn the Nahuatl language of the indigenous people of Central Mexico, the word for mushroom is the same as the word for meat, a testament to the mushroom’s protein content and meaty texture. Use a variety of wild mushrooms if possible, but if not, cultivated criminis are nearly always available in Mexican supermarkets. Epazote goes wonderfully with […]
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