Some pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez’ La Tradicional Cocina Mexicana. The exception to this is chicken which, if used, is cooked separately, removed from the bones, and added to the pozole once the corn is tender. Ingredients: 2 pounds of nixtamalized […]
Continue ReadingIngredients 1 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts Sift together the flour, baking powder and baking soda. Cream the butter with the sugar until smooth and fluffy then add the eggs […]
Continue ReadingTurrón was brought to Mexico by the Spaniards, who have two versions, one from Jijona and one from Alicante. Jijona turron is a soft ground almond and honey candy, while the Alicante version is hard, like peanut brittle. Turrón blando was first made by the Moors in the town of Jijona, Spain, and was inspired by the Middle […]
Continue ReadingI first had these many years ago in the main plaza of the port of Veracruz. We’d stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only food available was from the early-morning tamal vendor. It might have been because were so hungry, but these tamales tasted heavenly […]
Continue Reading“Dobladas” means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite all-purpose enchilada sauce. This recipe makes a large batch, enough for three dozen enchiladas, and freezes well. The round, deep reddish brown […]
Continue ReadingThis typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce is obtained by roasting the ingredients on a dry comal or skillet before blending them. Ingredients: 1 pound roma […]
Continue ReadingA traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have originated in Campeche, is eaten all over the Yucatan peninsula, especially around Christmas and the New Year, when there is an abundance of leftover holiday turkey. It is a nice change from […]
Continue ReadingThe ubiquitous fish taco of Baja California is often served with a smooth, loose avocado sauce and shredded cabbage. Many come with a cabbage slaw containing mayonnaise, which I find to have too creamy a texture when paired with the already-creamy avocado sauce. This version of Baja style cabbage slaw is brighter, crisper, and adds a few […]
Continue ReadingMade as a paste, somewhat like mole paste, tlatonile is most often used in the same way. The following recipe gives directions for using it as a sauce for a chicken main dish. However, do not hesitate to add a dollop to vegetable and bean soups, to taco fillings, and anyplace chile and sesame would compliment the […]
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A favorite with kids, this drink is similar in preparation to the one made with cantaloupe. However, because of the consistency of the fruit, the proportions are different. It requires longer blending time than other aguas, in order to break up the seeds, which are then allowed to settle to the bottom before being transferred […]
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