Fruit atole is a great morning or late night drink. It can be made with several kinds of fruit, but Veracruz guava atole is my hands-down favorite. The easiest way to remove the seeds is to cut the fruit crosswise and scoop them out with a spoon. Ingredients 3 cups water ½ cup piloncillo or dark brown sugar 1 […]
Continue ReadingAgua de betabel is the drink seen on the altar of Nuestra Señora de Dolores, the sorrowful mother, on the Friday before Semana Santa. I have yet to find out why beets were chosen for this particular occasion, but the Mexican beet drink is quite refreshing, especially during the hot season, when Semana Santa occurs. I have cut […]
Continue ReadingPicaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has seafood variations on its picaditas, which are sometimes known locally as pelliscadas. A very attractive presentation for an appetizer or buffet table is to garnish each picadita with […]
Continue ReadingIngredients: 1 ½ cups flour ¾ cup sugar ½ cup unsweetened cocoa powder 1 teaspoon baking soda 1 ½ teaspoons cinnamon ¼ teaspoon ancho chile powder (optional) ¼ teaspoon salt 1 cup water 4 tablespoons melted butter ½ tablespoon vanilla extract 1 cup chopped walnuts or pecans Powdered sugar for sifting over cake (optional) Combine […]
Continue ReadingEnchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico’s many Lebanese immigrants. A mixture of regular buttermilk (which is much thinner than jocoque) and Mexican crema, crême fraiche or sour cream makes a good substitute. Ingredients For the green salsa: 1 pound tomatillos, husked 1 medium white onion, coarsely […]
Continue ReadingThe market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to “take-out.” The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many […]
Continue ReadingIn the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, the charred taste of the unpeeled roasted tomatoes goes perfectly with the smokiness of chipotles. If you use a blender or food processor, do not puree the sauce too […]
Continue ReadingThis specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties of limes can be used in making this soup. In Mexico, this lime is called limón, or lemon, but the small, tangy fruit resembles the tart […]
Continue ReadingThis recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling’s wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava, and try substituting cilantro for the traditional hierba santa used in Oaxaca. Ingredients ½ pound whole dried shrimp, peeled, with heads removed and reserved 2 tablespoons […]
Continue ReadingAlthough most commonly made with raw fish, ceviche, which originated in Peru and arrived via the Pacific coast of Mexico, is delicious prepared with smoked fish, and probably a bit more reassuring for those that have doubts about raw fish. Ingredients: 1 pound smoked fish, such as mullet, sable or tuna, boned and shredded 1 […]
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