Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga – literally “double-breasted” – because of their high proportion of white meat. Both this recipe and the following one are from the state of Chihuahua, where turkey, venison and other game were the traditional mainstay […]
Continue ReadingWith no meat or dairy, these empanadas will keep for a day at the beach or park, or just lunch in the yard or on the patio. For the dough: 2 cups all purpose flour ¾ cup masa harina ½ teaspoon salt 3 tablespoons shortening 2 egg yolks ¾ cup water Combine the first four ingredients in […]
Continue ReadingThis is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take This Chile and Stuff It, where the recipe was presented with squash blossoms, but it can be made […]
Continue ReadingThe Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distribution. When buying Mexican pineapples, keep in mind that they stay green after picking, and color, in this case, has nothing to do with […]
Continue ReadingThis dish is very popular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes for a great alternative to Sunday morning’s Eggs Benedict. Ingredients: 1/2 C. oil 4 eggs 4 corn tortillas 2 tomatoes, boiled […]
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Throughout most of the Northern Hemisphere, spring means warmer weather and, for many, the gardening bug is biting. In Mexico, we have lived in everything from a small apartment with a diminutive balcony, to a large house with a sizeable yard, and have grown some basic kitchen ingredients in each of them. Now that we […]
Continue ReadingIn Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed before cooking. Cabbage leaves are sometimes used instead of grape leaves, making tacos de col. Ground beef may be substituted for the lamb. Ingredients: […]
Continue ReadingSince pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and many many more. Ingredients 1 kilo (2.2 lbs) black or pinto beans 1 harge onion 1 head of garlic, whole, unpeeled 5 tablespoons of salt or to […]
Continue ReadingIf you don’t have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops. The coriander has a much livelier taste if you grind the seeds yourself in a spice grinder rather than buying it ground. If you […]
Continue ReadingNothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry. Ingredients: 3 pounds West Indian pumpkin (calabaza) or butternut squash […]
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