Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam, works well to coat gelatin molds. Ingredients 2 cups mamey puree 1 cup boiling water 2 envelopes […]
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Mexican black bean soup with masa balls could easily be a whole meal, accompanied by a salad. A nopales salad or a watercress and spinach salad would both be good choices. Ingredients For the soup: 2 tablespoons lard or oil ½ medium onion 1 roma tomato, peeled, seeded and chopped 2 cups cooked black beans […]
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The rich, yellow-green pulp of the avocado, nowadays most frequently associated with the ubiquitous Mexican dish known as guacamole, was once an appetizing mouthful for the mastodons that roamed the American continent, spreading the seeds of the fruit they swallowed whole. Thus the avocado tree, a native of the Tehuacan Valley of Southern Mexico, whose seeds have […]
Continue ReadingSubmitted by: Bruce McKay Recipe modified from recipe compilation by Amalia Ruiz Clark Serves: 4 4 pork chops, 3/4″ to 1″ thick pinch: seasoned salt and seasoned pepper 1/4 C. flour 1 Tbsp. cooking oil 1 medium onion, finely chopped (approx. 3/4 cup) * 1 can diced green chiles, 7 oz. (approx. 1 cup) * 1 can […]
Continue ReadingThis chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called “Pollo de San Marcos.” The 20th century Mexican poet Renato Leduc wrote that “there is not a fairgoer nor local family that does not pass by the San Marcos food […]
Continue ReadingThis is as attractive as it is delicious. Be sure to disinfect strawberries no matter where you buy them. Ingredients: 1 whole, small pineapple, peeled, cored and cut into chunks 1 pint strawberries, disinfected, hulled and sliced 8 cups water Sugar to taste Place all ingredients in blender. Blend until smooth. This may have to […]
Continue ReadingMexican beef chichilo is probably the least known of Oaxaca’s moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera shares her recipe with us. Ingredients 3 pounds beef rump roast, cubed ½ medium onion ¼ medium garlic bulb 1 medium chayote 1 […]
Continue Reading Although the Mock Turtle sang the praises of “soup of the evening, beautiful soup”, here in Mexico it’s “soup of the day”, that first course that is required on any comida corrida menu. Most Mexicans do not consider their main meal complete without a bowl of soup to start it off. Comforting, nourishing, easy to swallow, soup […]
Continue ReadingTo call estofado a “stew” would be like calling Carmen Solis merely a “cook.” She is an artisan in the kitchen – in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the traditional outdoor kitchen, where she prepares many dishes, including beans, over a wood fire. Just as her kitchens and techniques […]
Continue ReadingThis is the classic, indispensable Mexican table condiment, served with beans, rice, eggs, tacos and tortas. If you can find both red and green jalapeños, by all means use them together, since they make a very attractive presentation. Serrano chiles may also be used in this recipe. The green chiles will lose a bit of […]
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