The 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 […]
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 […]
Continue ReadingAna María Flores Sánchez Ingredients: 1/2 kilo ground beef 1/2 kilo ground pork 8 large sausages 4 eggs 1 poblano peppers, cleaned, seeds and veins removed and chopped 1/2 onion, chopped 2 Tbsp. chicken bullion concentrate 1/4 C. worcestershire Sauce 6 Tbsp. bread crumbs 12 thin slices of bacon 1 Tbsp. oil Salt to taste. […]
Continue Reading1 pound calabaza (pattypan or zucchini) stems removed, cubed 1 large potato, peeled and cubed 8 cups chicken stock 2 large leeks, chopped, including 1 inch green (Substitute 3-4 large spring onions or a mix of onions and leeks) 6 cloves garlic, chopped 2 chiles serrano, roasted, peeled, seeded and chopped ¼ cup butter 2 cups cilantro, rinsed, finely […]
Continue ReadingWhether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good as a dip with totopos or tortilla chips. Ingredients: 1 tablespoon duck fat or vegetable oil 1 medium onion, cut into thin […]
Continue ReadingThis is typical of the desserts prepared in the Colonial-era convents, most of which have been handed down and made just as they were then. The fact that it is milk-free makes it a good dessert for those who can’t eat dairy products. For the custard 3 egg whites 12 egg yolks ¼ teaspoon […]
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