This was the first lentil soup I tasted in Mexico many years ago, and it seems to be the most popular version in the central region, where chorizo is used in everything from eggs to tacos. The addition of chipotle chile is also characteristic of this area. Ingredients ½ pound chorizo, crumbled 3 tomatoes, chopped […]
Continue ReadingIn Mexico, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, food shaped like that. Friar Geronimo most probably used a round cazuela to make this layered rice dish, thus calling it a torta. The original recipe […]
Continue ReadingThis goes particularly well with the hearty grilled beef dishes of northern Mexico. If there is no tequila on hand, substitute with an extra ¼ cup of beer. Ingredients: 1 mulato chile, seeded and deveined, soaked in hot water until soft, drained 3 pasilla chiles, seeded and deveined, soaked in hot water until soft, drained 3 large […]
Continue ReadingThe addition of poblano peppers to this seemingly simple soup turns it into a masterpiece. Ingredients: 1/2 kilo of carrots, washed, peeled and chopped 1/2 onion, cut in thin wedges 1 poblano pepper washed and cut in strips 1 C. cream 3 Tbsp. butter 2 tsp.. chicken broth Salt and pepper Crackers Watercress leaves […]
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Dobladas means “folded,” and these tortillas can be filled or not before folding into quarters, bathed in peanut sauce, and sprinkled with cheese. Ingredients For the dobladas: Vegetable oil for soft frying tortillas 12 six- to eight-inch corn tortillas ½ pound of chicken or pork, cooked and shredded or an equal amount of shredded cheese, if […]
Continue ReadingNorthern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga – literally “double-breasted” – because of their high proportion of white meat. Both this recipe and the following one are from the state of Chihuahua, where turkey, venison and other game were the traditional mainstay […]
Continue ReadingWith no meat or dairy, these empanadas will keep for a day at the beach or park, or just lunch in the yard or on the patio. For the dough: 2 cups all purpose flour ¾ cup masa harina ½ teaspoon salt 3 tablespoons shortening 2 egg yolks ¾ cup water Combine the first four ingredients in […]
Continue ReadingThis is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take This Chile and Stuff It, where the recipe was presented with squash blossoms, but it can be made […]
Continue ReadingThe Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distribution. When buying Mexican pineapples, keep in mind that they stay green after picking, and color, in this case, has nothing to do with […]
Continue ReadingThis dish is very popular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes for a great alternative to Sunday morning’s Eggs Benedict. Ingredients: 1/2 C. oil 4 eggs 4 corn tortillas 2 tomatoes, boiled […]
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