To the north and west of Mexico City lies the region known as El Bajío, often called “Mexico’s breadbasket.” This rugged, high plateau bears a distinct resemblance to central Spain, home of its original settlers. Religious and hard working, they preserved many of the Spanish cultural and culinary traditions, and this part of Mexico is […]
Continue ReadingI call this “winter soup” because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexico, while not as cold as it is in the north, we’re very happy to see those oranges from the […]
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I had these for the first time at Las Cazuelas de Tlaxcala, a restaurant in Tlaxcala with really authentic Central Mexican cuisine. They can be served with a simple tomato sauce or with a pasilla or tomatillo sauce. Ingredients 1 pound huazontle bud clusters (the tops, with stems and leaves removed) 1 pound rice, cooked and allowed to cool […]
Continue ReadingIt is nearly impossible to walk more than a block in any Mexican town without encountering a food vendor or two, with either stands on the street or small storefront businesses. The national affinity for snacking has given rise to an unbelieveable array of antojitos y botanas – appetizers and snacks – most of which are based […]
Continue ReadingThe rich taste of mole works with these chicken wings because they are broiled first. Doing this means that they are cooked through before going into the sauce. This works best with mole poblano or Oaxacan mole coloradito. If using mole paste to make the sauce, be sure to use a good one, such as Seasons of My Heart mole coloradito paste, available at […]
Continue ReadingIngredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly chopped 2 large cloves garlic, roughly chopped water to cover For the stew: 2 tablespoons vegetable oil 1 medium onion, chopped 2 […]
Continue ReadingIngredients: 1/2 C. oil 1 kilo pork shank, cleaned and cut into 1/2 inch cubes 10 small chilacate peppers 5 small tomatoes 2 bay leaves 4 whole peppercorns 1/2 C. vinegar 1 clove garlic salt 40 tortillas Preparation: Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 […]
Continue ReadingTostadas are one of our pantry staples, and so are marinated artichoke hearts. Vegetarians can leave out the chicken and substitute firm tofu. Canned and bottled artichoke hearts are found in most large Mexican supermarkets, and in those shops called tiendas de ultramarinos, which are usually grocery stores carrying food items imported from Spain, as well […]
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Traveling through the Sierra Mixteca, which we have done many times on our drives from Puebla to Oaxaca, I am always reminded of the story of “stone soup:” a meal is prepared starting with just a stone in a pot of water, which becomes a tasty supper after all the people of a village have […]
Continue ReadingIngredients: 18 “maria” cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.) 1/2 stick butte or margarine, melted a bit of milk 1 C. chopped pcans 1 C. chopped dates 5 eggs 1 can of sweetened condensed milk (397 grs.) 1 tsp. vainilla […]
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