Central Mexican style meat stew is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, with the Mexican additions of chiles and tomatoes. Feel free to change or add to the selection of vegetables, varying according to what […]
Continue ReadingThe original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and a creamy dressing, such as a mayonnaise dressing, are always the basic ingredients. The Spanish version, served as a tapa, includes the typically Iberian green […]
Continue ReadingThis is a flexible recipe. Use more or less of any ingredient. Experiment until you find your happy salsa place. 4 medium tomatoes 1 small onion ½ cup cilantro (or more to taste) 4 small green chiles, or more to taste Chop all ingredients to uniform size. Makes about 1-1 ½ cups of salsa. Non-Recipes with […]
Continue ReadingThese crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three sections. In the time of Don Pepe’s great uncles, the residue from the bottom of the pulque barrel was used as […]
Continue ReadingThe chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easily serve as a main course. Ingredients: ¼ cup corn oil or lard 1 onion, peeled and chopped 2 tomatoes, […]
Continue ReadingThe thick, crumbly cookies called polvorones are a basic item in even the smallest Mexican bakery. This recipe, a variation using peanuts, is from one of the earliest bilingual cookbooks, with the charmingly old-fashioned title Mexican Cookbook Devoted to American Homes. Ingredients 2 cups flour 1 1/3 cups powdered sugar 1 cup ground peanuts 1 cup shortening, grated […]
Continue ReadingSuffering from post-holiday belly bulge? Thinking about trading in the guacamole and chips for cottage cheese and celery sticks? Before you do, consider the many healthy, diet-friendly ways of preparing Mexican dishes. Many people, especially those associating Mexican with Tex-Mex, think of it as heavy fare, laden with cream and cheese, consisting of fried food […]
Continue ReadingThe filling in this Mexican yucca meat pie is a classic picadillo, but ground chicken or turkey could be used, or chopped vegetables such as squash could be added or used without meat for a vegetarian version. The dough, which is perfect for the gluten intolerant, can be flavored by adding a few sprigs of cilantro to […]
Continue ReadingHorchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata is made with dried melon seeds instead of rice. The following recipe is adapted from Adela Fernandez’ La Cocina Tradicional Mexicana. […]
Continue ReadingEvery year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan’s restaurants by the city’s Gastronomic Council, an association of restaurant owners formed to promote local cuisine. If you live in a place where goat meat is available, this is worth trying. The proportions come from La Cocina […]
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