Pilar Cabrara created this dressing was designed for her exclusive Oaxaca Salad. Ingredients 100 ml (about 3 fluid ounces) adobo sauce (from a can of chipotles in adobo) 250 ml (about 8 fluid ounces) of apple cider vinegar 125 ml (about 4 fluid ounces) of olive oil 50 grams (about 1 ¾ ounces) of fresh […]
Continue ReadingThis Mexican peach chipotle jam is so easy to make with canned chipotles in adobo sauce, and good with any kind of bread, grilled pork or poultry, or cheese and crackers. Ingredients 2 ½ pounds ripe peaches, pitted, peeled and chopped 2 pounds granulated sugar Juice of one lemon 2 chipotles in adobo, seeds removed, […]
Continue ReadingThis recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes and mushroom dishes, and is indispensible in Oaxacan mole verde. It has become easy to […]
Continue ReadingPork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked chops (chuletas naturals) would also be good with this sauce. Ingredients 6 pork chops, smoked or natural vegetable oil for sautéing chops 2 […]
Continue ReadingThis is a very easy sweet to make, requiring few ingredients. The minimal cooking time makes it a good project to make with children during vacation time, provided that young children are supervised around the stove. Ingredients: 1 cup milk 3 cups sugar 1 pound seedless dried dates, chopped 2 cups chopped walnuts 1 teaspoon […]
Continue ReadingThis recipe is from the late Doctora Lorena Otero, good friend and “foodie” par excellence. I have seen several other versions of this dish, but this one is both the easiest and the best I have tried. Ingredients 3 tablespoons butter 1/4 cup chopped cilantro 2 tablespoons finely minced garlic 2 tablespoons seeded, finely chopped […]
Continue ReadingIngredients: 6 medium zucchini squash, washed and trimmed 6 strips smoked bacon 2 tsp. butter 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese 1 C. cream 1 tsp. oil 3 tsp. all purpose flour 1 tsp. garlic powder Salt and pepper to taste Additional butter for greasing Preparation: Dice bacon and fry until crisp. […]
Continue ReadingWe first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread with black beans and cooked fish, topped with tomato sauce, were a delicious surprise. Ingredients: For the fish filling: 1 tablespoon corn oil […]
Continue ReadingThe combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce (below). Ingredients 1 2-pound head cauliflower 2 eggs ½ cup flour Salt to taste Light olive oil or vegetable oil for frying 12 corn tortillas Baja Style Cabbage […]
Continue ReadingThe fields of Menu Consulting and Food Research/Writing have, in recent years, expanded to include information on culinary traditions and ingredients on an international scale. Economic globalization, the Internet, a newly-discovered pride in ethnic and indigenous roots – all have contributed to the groundswell of interchange in areas as diverse as hotel/restaurant management and culinary […]
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