This month, as the Equinox marks the start of spring, the idea of planting a garden begins to seem like more than a distant dream. Northerners look toward the return of warmer weather, and south-of-the-border farmers anticipate the advent of the rainy season. But, while the time for sowing seeds is still at least a […]
Continue Reading
One of my younger daughter’s most vivid food memories of Mexico was her first taste of tamarind candy. As a newly-arrived fourth grader, fascinated by the huge assortment of candies available nearly everywhere, from the dulcerías to the corner store, she seemed determined to try all of them. But the one that hooked her, with its tangy, […]
Continue ReadingPiggy cookies, as implied by their name, are cut into the shape of little pigs, but any cookie cutter can be used, making them adaptable for several holidays. They would make good “gingerbread” men, and their cinnamon-caramel flavor is a nice change from actual gingerbread. Ingredients: 3 ½ cups flour ½ teaspoon salt 1 ½ […]
Continue ReadingThe usual choice for steak grilled over charcoal in Mexico is arrachera, a choice cut of beef known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long. Ingredients 2 pounds skirt steak ¼ cup olive oil Juice from a 7-ounce can of pickled jalapeños ( jalapeños en escabeche) Reserve the jalapeños for […]
Continue Reading
Rosca is the name given to any ring-shaped bread or cookie. This sweet bread was once used by the friars to evangelize: a small doll, representing the Christ child, is baked right in the bread- “hidden”, to symbolize the hiding of the infant from King Herod’s troops on the day of Los Santos Inocentes, the Holy […]
Continue ReadingWhile store-bought ate keeps longer in the refrigerator, the homemade version is far superior. It can be served with a wide variety of cheeses, from plain cream cheese to goat cheese or fresh mozzarella, and with harder cheeses such as Spanish manchego. This ate keeps about a month in the refrigerator, tightly wrapped in plastic wrap. Like many other […]
Continue ReadingEnfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever tortilla filling is handy. They vary from household to household and from meal to meal, depending upon what is available. They are […]
Continue ReadingThe Spanish made the most of the New World ingredients they found in Mexico, using potatoes, tomatoes and chiles in this dish, in addition to the olives they imported from Europe and the salted, dried cod that accompanied them on ocean voyages. The dried cod piled up in the markets at this time of year […]
Continue ReadingHoney lovers get a double dose of flavor in this Mexican honey flan, because it uses honey instead of caramelized sugar in the glaze, as well as honey in the custard. 3 beaten eggs 1 cup whole milk ½ cup evaporated milk ½ cup honey 1 teaspoon vanilla extract Preheat oven to 325º F. Combine […]
Continue ReadingThe tiny new potatoes that are part of the spring landscape in the Cholula market are firm and perfect for salads. My favorite vegetable stand has some the size of marbles. It is unnecessary to peel new potatoes. Just a scrub will do. Ingredients: 2 pounds baby new potatoes 1 medium clove garlic, crushed 6 […]
Continue Reading