Milpa means “cornfield,” and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are available canned in north-of-the-border supermarkets. This can be served as a first course at dinner, or makes an ideal autumn lunch or light supper, accompanied by a salad […]
Continue ReadingSome of our favorite ways to eat seafood in Veracruz are the cold salads and cocktails featuring shrimp, crab and other local seafood. This recipe for cuaresmeños – large jalapeños – stuffed with crab meat can be made a day ahead and kept in the refrigerator, then served either cold or at room temperature as hors d’ouevres, appetizers or […]
Continue ReadingThis sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I recommend using less, since I find the arbol chiles to be hotter. If you do any traveling around Mexico, look for comapeño chiles in the markets of Orizaba and Cordoba, Veracruz. This recipe is […]
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I taught this in a cooking class I gave last summer in Cuetzalan, Puebla, where I tried to incorporate two of the area’s signature ingredients, allspice and wild mushrooms, with rabbit, commonly eaten in Central Mexico since pre-Hispanic times. This Mexican-style dish combines the meat with wild mushrooms and a red pipian sauce based on […]
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Ingredientes: 4 aguacates medianos cortados en cuadritos 1/4 papaya mediano cortado en cubitos 1 libra de camarón pelado y lavado 1 chile morrón (pimentón) cortado en rajas delgadas 1/2 taza de semillas de girasol sin cascara 1/2 cebolla roja cortada en rodajas 1 caja chica de fresas cortadas a la mitad 1/2 taza de su […]
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Ingredientes: 2 dientes de ajo finamente picados 2 tazas de cebolla picada 4 tazas de jitomate chico (saladet) picada 4 cucharaditas de margarina 1 taza de su salsa de jitomate favorita 8 tazas de caldo de pollo 2 cucharaditas de salsa inglesa 1/2 cucharadita de pimienta blanca 1 cucharadita de azúcar 24 tortillas de maíz […]
Continue Reading This refreshing Mexican salad combines shrimp, avocado, papaya and red bell pepper. Perfect for hot weather, it is a healthy and delicious choice. Ingredients 4 ripe avocados cubed 1/4 med. sized ripe papaya cubed 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style 1/2 cup sunflower seeds 1/2 red […]
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Ingredients 2 cups of whipping cream 1 cup milk (do not use low fat) 1 pinch of salt 1/2 teaspoons natural vanilla 1 cup of sugar 4 large eggs 2 large egg yolks 7 teaspoons sugar Position rack in center of a preheated 350 P. oven. Combine cream, milk,salt and vanilla. Bring to a simmer […]
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Ingredients: 3/4 cup of vegetable oil 2 – 165 grs.cans of chile chipotle 1 chile ancho 1 onion quartered 4 cloves of garlic salt to your taste 25 freshly husked tomatillos 1/2 cup cilantro 8 – 200 grm.servings of cleaned tenderloin 8 corn tortillas Preparation: Heat oil in a frying pan. Fry chiles anchos briefly. […]
Continue ReadingI first tasted this at the Café Enamorada in Cholula. It’s a no-fuss dessert choice, because it’s coffee and dessert in one. Use the best quality chocolate available and whipped heavy cream. Ingredients For each serving: ½ ounce bittersweet chocolate (sold as chocolate semi amargo in Mexico) 1 ½ ounces rum 1 cup freshly brewed coffee ¼ […]
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