Fish and salsa verde make a great combination. Serve this with black beans and rice for a classic campechano meal. Ingredients: 1 2-pound pompano, cleaned and scaled (snapper may also be used) juice of ½ lime 3 tablespoons corn oil ½ cup chopped onion 1 pound tomatillos, husked and coarsely chopped ½ cup chopped cilantro 2-3 serrano […]
Continue ReadingThis delicious soup from the Yucatan uses half-ripe plantains, meaning green and yellow, not black and yellow. Use vegetable broth to make it vegetarian, if desired, and add more broth for a thinner Yucatan style plantain soup. Ingredients 1 tablespoon olive oil 1 small red onion, finely chopped 1 carrot, finely chopped 2 cloves garlic, […]
Continue ReadingChiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 cups oil 8 poblano peppers 3 cups grated Manchego, Chihuahua, Gouda or farmer’s cheese 5 eggs, separated 4 small tomatoes or 2 large tomatoes […]
Continue ReadingWhen preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them. Ingredients: 12 tender cactus (nopal) paddles 3 C. water 6 slices of Manchego or Panela cheese 1/4 onion, thinly sliced lengthwise 1 clove garlic Salt to taste 1/2 C. […]
Continue ReadingThis northern Mexican recipe, which typifies the outdoor cooking characteristic of the region, is adapted from Larousse de la Cocina Mexicana by Alicia Gironelli. One end of a leg of lamb is thicker than the other, going from about 1 – 2 ½ inches thick, making it easy to satisfy the different tastes for rare, medium and […]
Continue ReadingMexican cauliflower ‘rice’ is a clever way to cut down on carbs from white rice, and it is amazing how much the “grains” produced by grating cauliflower resemble grains of rice. Ingredients 1 head cauliflower 2 roma tomatoes, chopped ½ white onion, chopped 1-2 cloves garlic, minced 1-2 jalapeño chiles, chopped 1 tablespoon olive or […]
Continue ReadingWe had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made with ground corn rather than corn flour and has a unique consistency. The bread we bought […]
Continue ReadingAh! Nectar of the Gods! Bacchus never had it so good! When I think of tequila, the following things come to mind: a really quaint, clean little Mexican town about 90 minutes from my home; clear liquid in little shot glasses beside red liquid in shot glasses along with a plate of lemon and salt; […]
Continue ReadingFruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature, depending upon the time of year and the other courses being served. Chiapans have a collective sweet tooth, and the amount of […]
Continue ReadingThe Juchitan seafood restaurant Mariscos d’ Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seafood dinner, I began asking, as usual, for one or two recipes for dishes we had particularly enjoyed. The cooks invited me into the kitchen and gave […]
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