Dried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexicana. Ingredients: 3 cascabel chiles, fried lightly in oil, seeded and deveined 2 ancho chiles, fried lightly in oil, seeded and deveined […]
Continue ReadingBeer is a great addition to marinades for grilled chicken. Here, the beer and chipotle lend a distinctive taste to the traditional Sonoran roadside-style grilled chicken. If the weather is too cool for grilling, use the broiler. Chicken is a nice empty canvas for the assertive flavor of this marinade. Ingredients 1 cup dark Mexican […]
Continue ReadingFresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets. Ingredients: 2 tablespoons olive oil 1 medium onion, sliced into thin crescents (lunitas) 2 cloves garlic, minced 2 medium poblano chiles, roasted, peeled, seeded […]
Continue ReadingAfter poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Made with vegetable broth instead of meat or poultry broth, pipián verde makes a good vegetarian dish. Cut into large chunks and cooked in broth or roasted in the […]
Continue ReadingThis soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile. Place the chicken, onion, garlic, chiles, cilantro and salt […]
Continue ReadingThis is a basic recipe for a Mexican avocado smoothie. Feel free to add banana, strawberries, or even apple, and to substitute soy milk for regular milk. It’s a great way to start the day with the generous dose of vitamins contained in avocados, the calcium in the milk and the probiotics in the yogurt. […]
Continue ReadingThis fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds. 1 head garlic, peeled and thinly sliced 2 tablespoons butter 2 tablespoons olive oil 2 arbol chiles, seeded, deveined and soaked until soft 2 roma tomatoes, peeled […]
Continue ReadingShort ribs are both tasty and economical, but many people shy away from them because of their long cooking time. Mexican cooks frequently use pressure cookers for tougher cuts of meat, usually with tender, tasty results. I recently purchased a safety pressure cooker (olla express) manufactured in Spain by the MAN Company, which makes two models, […]
Continue ReadingBricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa al albañil requires no cooking other than boiling the tomatillos, it was popular with them. It can be made in a molcajete (mortar) or blender, or all ingredients can be finely chopped. When this Mexican bricklayers’ salsa is served over eggs, […]
Continue ReadingThis versatile Mexican carrot pudding can be served as a side dish or a dessert. As a side dish, it is made with cheese, and as a dessert, with raisins and nuts. Here, it is presented as a dessert. Somewhat akin to a coffee cake, it goes well with coffee or tea. The recipe is […]
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