A delicious and economical way to use just about any firm, white-fleshed fish, this is a common meal along Mexico’s Pacific coast, especially in Baja California and the Puerto Vallarta area. The albóndigas, served in the tomato broth, can also be made with leftover poached fish. Ingredients: For the albóndigas: 1 pound firm, white-fleshed fish filets, ground in […]
Continue ReadingUse this as a marinade for chicken or fish, or a dressing for green salads, especially those with oranges or grapefruit. Ingredients: 1 tablespoon each of: Apple cider vinegar Orange juice Grapefruit juice Lime juice Orange zest Honey ¾ cup olive oil Salt and pepper to taste Whisk all ingredients in a bowl or shake […]
Continue ReadingCooks in Sonora often cut the beef for this guisado into strips, so that it can be rolled into burritos once cooked. This way, the recipe yields a vegetable stew plus beef burritos. In Mexico, ground ancho chile is sold in most large mercados. North of the border, it is sold bottled by McCormick. Ingredients 1 pound flank steak, […]
Continue ReadingIt is easy to see why black sapote is called “chocolate pudding fruit”, with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe is adapted from Tropical Fruit World, a promoter of exotic fruits. Ingredients: For the cake: ½ cup (one stick) butter 1 […]
Continue ReadingA juicy pork filling, flavored with spices, makes these substantial Chiapas style pork empanadas a good lunch or late supper dish. Any leftover roast meat would be good here. The dough is traditionally made with pork lard, though butter works well. To coarsely grind the spices as called for, I put them together in a […]
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One of the most requested recipes from this column is agua de jamaica, a refreshing drink made with dried hibiscus flowers. This sorbet has the same clean taste and is perfect for the palate that may have been overwhelmed by rich food. Ingredients: 3 cups water 3 tablespoons jamaica (dried hibiscus flowers) 3/4 cups sugar Place […]
Continue ReadingThese were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people’s sandals that they resemble. Ingredients: 6 large nopal cactus paddles, cleaned 1/4 medium white onion 1 large garlic clove, peeled […]
Continue ReadingAs its name implies, this dish is traditionally served at weddings. The addition of chocolate makes it reminiscent of mole poblano, but the depth of flavor is achieved with far fewer ingredients. One reason for this is the use of whole spices, lightly toasted and ground, rather than powdered spices, which lose flavor quickly. Ingredients: 3 ancho […]
Continue ReadingAlthough classified under “soups,” Chambarete español is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also meat-based and loaded with vegetables such as garbanzos, cabbage and carrots. What makes this version typically Mexican is the addition of xoconostles, the sour nopal cactus fruit. Nopales […]
Continue ReadingAlso known as arroz negro, or “black rice”, this is one of the easiest ways to start cooking with huitlacoche. It is prepared like the traditional Mexican red rice, which needs to be soaked in hot water, rinsed of its starch in a colander until the water runs clear, and left to dry before cooking. […]
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