This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. 1 3-4 pound chicken, cut into serving pieces salt and pepper corn oil for sautéing 4 cloves garlic, peeled 1 medium onion, peeled, halved, and stuck with 2 whole cloves 1 piece cinnamon stick […]
Continue ReadingOne of the rewarding aspects of investigating the history and evolution of Mexico’s rich and varied cuisine is the availability of authentic sources. The Spanish chroniclers took painstaking notes on nearly every aspect of indigenous life upon their arrival, including food and cooking techniques, and continued, after the Conquest, to keep household journals, diaries and […]
Continue ReadingTamarind chicken has become a Mexican restaurant standard in the past few years. This can also be made with duck breasts. 4 chicken breast halves salt and pepper to taste 2 tablespoons olive oil 2 garlic cloves, minced ½ medium white onion, finely chopped 4 chiles de arbol, seeded and crushed ½ cup white wine […]
Continue ReadingThis visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has a huge section devoted to spice pastes, in colors ranging from bright orange to green to black. The women who sell […]
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Jalisco often seems to symbolize nearly all things Mexican, especially in the country’s Golden Age movies, which abounded with charros, huge sombreros, and lots of mariachi music. The singer and actor Jorge Negrete seems to devour the food with as much passion as he performs the title song in 1949’s Cuando Quiere un Mexicano. From Tuxpan, Jalisco, this Jalisco-style […]
Continue ReadingThis is probably the most famous dish to come from the state of Durango, and can be prepared with beef, pork, or the dried, shredded meat called machaca. If made with beef, a cut called bola, rump, is usually used, but I have gotten better results with filet. When using pork, I use pierna, leg, rather than loin, since the pork […]
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 ReadingThis is an easy, tasty way to prepare chicken, especially during warm months when a lot of cooking moves outdoors. I buy ancho chile powder from a chile and spice vendor in the mercado, but it can also be made by grinding ancho chile in a spice or coffee grinder. Ingredients ¼ cup freshly squeezed lime juice […]
Continue ReadingSopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good. This recipe is adapted from the Sunset Mexican Cookbook. Ingredients: 4 cups flour 1 ¼ teaspoon salt 3 teaspoons baking powder […]
Continue ReadingA specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxacan cook Maria Conception Portillo, who collected over 250 Oaxacan home-style recipes. Ingredients 1 chicken, cut into serving pieces 2 tablespoons corn oil […]
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