This beverage was first made by the colonial-era nuns at the Convent of Santa Clara in Puebla, and the Santa Clara brand is still one of the most popular. It is fun and very easy to make at home. Unlike north-of-the-border eggnog, rompope already contains alcohol, although in a small proportion, so it does not […]
Continue ReadingAlthough fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a recipe for a Puebla style fava bean soup in the November 2003 issue of Mexico Connect, but this one differs in its use […]
Continue ReadingThis recipe is adapted from Nueva Salsa Recipes to Spice It Up by Rafael Palomino and Arlen Gargagliano. The original calls for ají amarillo, but serrano chile is a good substitute. If you like it really hot, try using habanero chile. White balsamic vinegar is not always easy to find in Mexico, but apple cider vinegar, found in any […]
Continue ReadingChipotle chiles give these chicken empanadas a characteristic taste of Central Mexico. I’ve made these as Mexican mini empanadas (empanaditas) for a party buffet, and recommend chopping everything very finely in order to fill smaller dough rounds. Ingredients For the dough: 2 cups all-purpose flour ¾ cups masa harina or very fine cornmeal ½ teaspoon […]
Continue ReadingGuavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served together after dinner. North of the border, ate can be found in the Latin food section of many markets. This recipe for Mexican cheese and guava flan […]
Continue ReadingLast month, the nixtamalization of corn dough – or masa – was discussed, along with a description of the process itself and detailed instructions for making masa at home, either from scratch with dried corn, or using masa harina mix. Now comes the fun part: the many different regional treats that can be made with this basic […]
Continue ReadingPumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combination of color and flavor. Ingredients: One recipe Basic White Pozole 4 poblano chiles, seeds and stems removed 8 large Swiss chard leaves, roughly chopped 8 large romaine […]
Continue ReadingThese Mexican cactus fruits are always available in larger mercados in Central Mexico, because they are used in mole de olla. If you don’t see them, ask. They make a delicious jam. Do yourself a big favor and buy them with the spines already removed. I see women in the market holding xoconostle with their bare hands and scraping […]
Continue ReadingThere are many versions of this soup, a specialty of the northern Mexican state of Chihuahua. Gouda cheese also works well in this recipe, which should be prepared immediately before serving. Ingredients 1 tablespoons butter 2 tablespoons flour 2 1/2 cups milk 1 cup evaporated milk 4 ounces grated Chihuahua cheese (gouda may be substituted) […]
Continue ReadingThis versatile Mexican ancho chile salsa is excellent with grilled meat, poultry or fish. It is good with shish-kabob, pork chops, shrimp, and all types of barbequed food. It is important to use freshly squeezed orange juice, since juice made from concentrates is too sweet to use in salsa. Ingredients 4 ancho chiles, washed, dried, […]
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