There are probably as many recipes for turkey in mole as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla’s Festival de Mole Poblano, which is held for three consecutive Sundays in July, mole poblano recipes and traditional poblano table settings are judged. Ingredients For the turkey: 1 8-pound turkey or 2 large chickens, cut in serving […]
Continue ReadingJust as the green known commonly as lamb’s quarters goes by many different names north of the border — among them, goosefoot, pigweed and mutton tops — so does it have myriad names in Mexico, depending upon the region and indigenous language. Originally a wild Old World green, it was naturalized in North America and […]
Continue ReadingThe addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too. Ingredients For the cake: 2 cups sugar ¾ cup oil 4 eggs 2 cups flour 1 teaspoon baking soda 1 teaspoon baking […]
Continue ReadingHomemade shrimp stock is ideal, but an acceptable substitute is shrimp bouillon, sold in Mexico as caldo de camarón, made by Knorr. For those living outside Mexico, it is available to order on the Internet. This is beautifully served in a clear margarita glass, garnished with a slice of lime. 1 medium mild onion, finely chopped ½ […]
Continue ReadingAl mojo de ajo literally means drenched with garlic, and Mexican trout with garlic sauce is just that. Sometimes fish prepared al mojo de ajo comes with unappetizingly large chunks of garlic, but taking the time to lightly sauté crushed garlic makes a big difference. Ingredients 4 small trout, cleaned, scaled and split horizontally, or 4 to 6 […]
Continue ReadingAunque las habas frescas solo aparecen en los mercados del centro de México durante la primavera, la versión seca está disponible todo el año y se cuece en menos tiempo que otros frijoles secos. Publiqué una receta para sopa de habas al estilo de Puebla en la edición de noviembre del 2003 de México Connect, […]
Continue ReadingAncho, pasilla and guajillo chiles give this stew its deep color and rich flavor. If using the Mexican field corn most often sold in the mercados, cook the corn with the meat. If using sweet corn, cook it with the other vegetables. Ingredients For the meat: 2 quarts water 1 pound stewing beef or pork, cut into 1 inch cubes 1 […]
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This drink packs the usual martini punch, but seems deceivingly innocent with its gorgeous red color and sweet-tart flavor. The basic proportion for making the agua is a cup of dried flowers to a quart of water. About six tablespoons of sugar per quart will provide enough sweetness without overwhelming the refreshingly tart taste of jamaica. It can be […]
Continue ReadingRed rice is a popular side dish with beef, pork and chicken, while seafood is usually accompanied by white rice. However, there is no hard and fast rule. The secret to the color and flavor of Mexican arroz rojo is toasting the rice in hot oil until it is golden. Ingredients 1/4 cup oil 1 1/2 cups […]
Continue ReadingIngredients: 2 bunches dried corn husks or a package of banana leaves cut into 24 rectangles, 8″ x 12″ 1 pound lard or vegetable shortening 2 1/4 pounds fresh masa or masa prepared with masa harina 1 1/2 cups water or broth 1 1/2 tablespoons salt 1 teaspoon baking powder Filling of your choice (see […]
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