Store bought pita bread can easily be transformed into something a bit more interesting to serve with hummus and other dips. Sumac berries are from the plant Rhus glabra, not to be confused with Rhus toxicodendron, a poisonous plant. Dried, crushed sumac berries are available on line at zamourispices.com or at grocery stores in cities with large Middle Eastern populations, both […]
Continue ReadingServe this Mexican pistachio cilantro pesto over pasta, or spread it on a pounded thin chicken breast filet and roll up to form a spiral before sautéing. Or place a dollop of it on crackers with goat cheese. Ingredients ¾ cup unsalted pistachio kernels ¾ cup chopped cilantro 1 large garlic clove, peeled and chopped […]
Continue ReadingA very light coating of olive oil is just enough to adhere the pistachiocrust mixture to the chicken without using egg. This contemporary Mexican recipe is also a nice preparation for fish filets. Baking eliminates a lot of fat and calories. Place it on a torta roll spread with refried beans and top with avocado, […]
Continue ReadingIngredientes: 5 elotes tiernos rebanados. 6 calabacitas cortadas en cubitos. 6 jitomates guajillo molidos con 1/2 taza de agua y colados. 6 rebanadas de panela o queso manchego. 1 chile poblano en rajas. 3 cucharadas de aceite. sal al gusto. Preparación: En una olla express se ponen a freír las rajas de chile poblano en […]
Continue ReadingThe corn used in this dish is not like the sweet corn used in other parts of North America, thus, the longer cooking time. If you are using sweet corn please remember that it probably won’t take as long to cook, so you’ll need to make adjustments to the cooking times. Ingredients: 5 tender ears […]
Continue ReadingIngredientes: 400 gr. tomates verdes pelados y lavados 4 pzas de chile serrano, lavados 1/4 pza de cebolla 1 diente de ajo cilantro al gusto (5 ramitas) sal al gusto Procedimiento: Se ponen a asar en un comal o en una cacerola el tomate, los chiles, la cebolla y el ajo. Se dejan enfriar. Se […]
Continue ReadingIngredients: 1 lb. tomatillos, husked and washed 4 serrano peppers, washed 1/4 onion 1 garlic clove Cilantro to taste (5 sprigs or so) Salt to taste Preparation: Toast the tomatillos, peppers, onion and garlic on a hot griddle. Allow the toasted ingredients to cool. Grind all ingredients in a blender, pour into a serving dish […]
Continue ReadingEsta ensalada fue inspirada por los enormes aguacates que compramos en el mercado se San Blas Atempa, un pequeño pueblo afuera de Tehuantepec. Habíamos visto unos parecidos en Chiapas, pero nos dijeron que estos se cultivaban localmente. Lo jugoso de los gajos de naranja hacen un buen contraste de textura con lo cremoso de los […]
Continue ReadingThis salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were told that these were locally grown. The juiciness of the orange segments makes a nice textural contrast to the creaminess of […]
Continue ReadingLos dos tipos de calabaza utilizados en éste platillo, al igual que las semillas de calabaza y flor de calabaza, son ingredientes característicos de la cocina del centro de México. Si no puede conseguir chilacayote en su área, sustitúyalo con crookneck squash. Los quintoniles son verduras comestibles, similares a espinaca cambray, el cual se puede utilizar. Al […]
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