This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients 2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available 1 cup rice, washed until water runs clear and left in a strainer to dry 1 6 inch […]
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A lightly dressed summer salad, Mexican beet and mango salad is good with grilled chicken or fish. Make sure to use mangos that are not overripe, so that they keep their shape when cubed. Ingredients 4 large beets, steamed or roasted, peeled and cut into ½ inch cubes 2 firm, ripe mangos, peeled and cut into ½ […]
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A light dessert or a refreshing palate cleanser, this uses one of the most popular herbs in Mexico, but it also goes well with Thai food, with which Mexican cuisine has several ingredients in common. Ingredients 1 cup fresh spearmint leaves (hierbabuena) washed 3 cups water ¾ cups sugar Juice of ½ fresh lime (or […]
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This cream of avocado soup uses tequila in place of the traditional sherry. It is a refreshing first course or, served with a salad, a light spring or summer lunch. The ingredients should be well-chilled before the soup is blended. Ingredients 4 medium Haas avocados, cut in half, pits removed, and pulp scooped out 3 […]
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Cumin flavored Mexican huazontle with onions: Huazontle con cebollas y comino This is a quick and easy side dish, a flavorful accompaniment to simple grilled or roasted meat or poultry. The recipe is adapted from 1,000 Mexican Recipes by Marge Poore. Ingredients 1 pound huazontle bud clusters (the tops, with stems and leaves removed) 1 tablespoon olive oil 1 […]
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Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. The soaking is crucial here, so that the dried shrimp doesn’t overwhelm the other ingredients. […]
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Although the Mixe do not eat meat on a daily, or even frequent, basis, they do go all out for a fiesta, and this rich, flavorful meat and vegetable soup soup uses as many kinds of meat as people can get. Either fresh or dried beef, plus both chicken and turkey, are frequently used. This […]
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What better recipes to accompany a still from the 1944 film Pasión Jarocho, or “Veracruz Passion?” This classic regional dish od whole fish in Mexican green sauce goes perfectly with the story of lovers in a small Mexican fishing village who seem destined to be kept apart by rumors and jealousy. Will Rosalinda and Hugo ever find […]
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This tangy dressing is perfect for a salad of mixed greens. The recipe was adapted from one by Vicky Cowell, who writes an interesting and informative food column for the Herald Mexico, Mexico’s English language newspaper. Ingredients: 2 teaspoons sugar ½ teaspoon salt ½ teaspoon dry mustard 4 large scallions, coarsely chopped 1/3 cup white wine vinegar […]
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Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas The Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. Pork tenderloins with guavas is an example of the inventiveness of nouvelle Mexican cuisine. Escalopas de cerdo con guayabas have the same sweet-and-sour tanginess of many oriental dishes. The seeds of the guava […]
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