This recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split down the middle 2 tablespoons vegetable oil 4 cloves garlic, peeled and coarsely chopped 1 medium onion, peeled and coarsely chopped 4 guajillo chiles, seeded, deveined […]
Continue ReadingPerhaps the classic Mexican dessert, flan is found all over the country, and in Mexican restaurants the world over. This variation, Mexican chocolate flan, is a festive change from the usual egg custard. Ingredients 1 cup sugar 3/4 cup water 1 cup whole milk 1 cup evaporated milk, undiluted 1 cup sweetened condensed milk 2 […]
Continue Reading
2 cloves of finely chopped garlic 2 cups of chopped onion 4 cups of chopped tomato (pera or roma) 4 tsp. margarine 1 cup of your favorite tomato sauce 8 cups of rich chicken stock 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 1 tsp. sugar 24 corn tortillas cut into 3/8 strips and fried […]
Continue Reading
Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on hand, or to swap out the rice for cooked quinoa. Ingredients: 4 large artichokes, cleaned, steamed, and chokes removed, stems trimmed 2 […]
Continue ReadingSpring and summer mean berry season, and this Mexican strawberry flan, made in individual custard cups, look festive garnished with a few slices of strawberry and sprigs of fresh mint. Ingredients 1 ¼ cups sugar 2 cups sliced strawberries, plus extra for garnish 1 can condensed milk (14 ounces) 6 eggs Preheat the oven to […]
Continue ReadingI first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in their raw state in the market. It made for a dramatically colorful presentation, although it is just as good […]
Continue ReadingYucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it blends with garlic and oranges. Ingredients 6 medium size yuccas 2 tablespoons corn oil 4 cloves garlic, peeled […]
Continue Reading
In the enormously diversified world of chiles, the poblano has long been considered one of the tastiest, most attractive and widely used of the capsicum family. A staple of Mexican home and restaurant cooking, the poblano has, in recent years, been fondly adopted into the family of favorite vegetables north of the border. Although poblano chiles are […]
Continue ReadingAchiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo, has been discussed before in this column. Made from the seed of the annatto tree ground with cumin, cloves and peppercorns, it is found in the Hispanic food section of supermarkets north of the border, or can be ordered through […]
Continue Reading
The months of April and May, after the cool winter and before the summer rains, are the warmest times of year in Central Mexico. But as in much of the country, the mountains are never far away, and provide a refreshing break from the heat. Some of the most thriving enterprises in the highland areas […]
Continue Reading