This is the quintessential Yucatecan dish, from a region that is quite possibly the “capital” of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. This succulent baked pork is worth trying even without banana leaves, though the taste will not be exactly the same. Simply omit the […]
Continue ReadingThis tip was taught to me by a restaurant owner on a trip to the Mayan ruins of Uxmal, near where the town of Ticul is located. She explained that the inner, smooth side of the banana leaf always faces the filling, with the ridged side on the outside. The leaves may be omitted if […]
Continue ReadingQuinoa, the subsistence grain of the ancient Incas, is a good source of dietary fiber and high quality protein. When combined with black beans, it is a nutritional powerhouse. This Mexican black bean and quinoa salad is easily a light meal in itself, but can be served as a side dish with any grilled fish, […]
Continue ReadingThis dish is served in the Central Valley region of Oaxaca on the morning of big fiestas, especially weddings. For this reason, it is also called higaditos de boda, “little wedding livers.” Though it is often made with cut up pork liver, and sometimes with no liver at all, I prefer the chicken liver version. This recipe, […]
Continue ReadingThis soup is comforting, delicious, and incredibly healthy. What more could you ask for? Oh yes, you can ask for it not to be watery, and this one isn’t, thanks to the inclusion of chia seeds. Ingredients ½ pound lentils 2 tablespoons olive oil 2 cups chopped onions 2 cloves garlic, minced 3 stalks celery, […]
Continue ReadingGreen mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles – the seven famous moles, each with a distinctive color, flavor and aroma. Unlike the other moles, which nearly always contain nuts and seeds, this recipe gets its characteristic flavor and bright green color from fresh herbs. […]
Continue ReadingThe area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary. Ingredients: 2 pound piece pork shoulder (do not substitute with […]
Continue ReadingCauliflower with poblano cream sauce was easy to cook, making thick slices of cauliflower work like chicken breast halves in a poblano chile and chicken dish. I used my own tried and true chicken recipe, with the only change being the substitution of the roasted cauliflower. As in the original version with chicken, there is […]
Continue ReadingThis is the time of year when outdoor entertaining gets into full swing, and one of the staples of this casual kind of dining is salsa. It is served with chips or crudités, or as an accompaniment to grilled meat, chicken or fish, and is indispensable with tacos. The word salsa means “sauce”, and includes […]
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The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De’Angeli. Ingredients 3 tablespoons apple cider vinegar 2 ounces guava pulp ¾ cup of olive oil ¾ […]
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