The michelada is a beer cocktail whose name is condensed from mi chela helada, “my iced beer.” Every region, and even everyone who makes it, seems to have a different version of this popular cooler, but two ingredients that are included everywhere are lime and salt. I’ve been served micheladas both with and without ice, but even without ice, the idea […]
Continue ReadingThere are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, white and green colors of the Mexican flag. An invention of the colonial Poblana nuns, chiles en nogada can be difficult but don’t […]
Continue ReadingPuebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa’s mole verde. Although I have prepared several meatless pipians and red moles for my vegetarian children, I always make a batch with poultry or meat for the rest of us. Although most people prefer mole with chicken […]
Continue ReadingIn Mexico, there are different varieties of rice availabe. The most commonly used in Jalisco is the long grain white rice. In other parts of the country, the short grain white rice is used. You can also buy “broken” rice and brown rice, but these are not so commonly used. Either the long grain or […]
Continue ReadingLiterally meaning “tablecloth stainers”, because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that is used varies from season to season and family to family, but plantains and pineapples are always included. Ingredients For the chicken: 2 chickens, cut into […]
Continue ReadingThis can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread. Ingredients 1 ½ pounds (3 medium) chayotes 2 cups grated Chihuahua or gruyere cheese ¼ cup chopped scallions or green onions salt and pepper to taste ½ cup […]
Continue ReadingIn this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice. Ingredients: 2 tablespoons vegetable oil ¼ cup chopped onion ¾ pound chorizo, removed from its casing and crumbled ¼ pound roma tomatoes, peeled and chopped 3 ½ cups cooked white […]
Continue Reading1 1/2 kilos of shrimp, cleaned and deveined 1/2 onion thinly sliced lengthwise 4 cloves of garlic, minced 3 Tbsp. oil 3 Tbsp. butter 1 Tbsp. Worcestershire sauce 2 Tbsp. consommé 2 ancho peppers, seeds and veins removed 1 chilacate pepper, seeds and veins removed 3 tomatoes 1 clove of garlic 1/4 C. white wine […]
Continue ReadingHorchata, which must be served ice cold, can be made with either cantaloupe melon seeds or rice. This version, made with rice, is more common and especially popular during the hot months. Ingredients: 1 cup rice 2 quarts water, plus water for soaking 1 cup sugar pinch cinnamon, or to taste juice of ½ lime […]
Continue ReadingThe complimentary flavors of pumpkin and allspice come together in this easy, satisfying dessert. It is important to use genuine vanilla extract and not the artificially flavored ones. Ingredients ½ cup granulated white sugar ½ cup light brown sugar, firmly packed ½ cup pumpkin puree 6 eggs 1 ½ cups milk 1 teaspoon vanilla extract […]
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