Moles and other thick sauces made with nuts and seeds go best with chicken and pork. This recipe is from the town of Huauchinango, Puebla, set in a cloud forest not far from the Puebla-Veracruz border. It is a specialty of the small family restaurants in the area. Ingredients: 1 whole chicken, cut into serving […]
Continue ReadingMakes 12 Tortillas Ingredients: 2 cups white flour 1 teaspoon salt, flush 1/2-cup (one bar) butter or margarine 1/2-3/4 cup water* *The amount of water needed varies with cooking conditions, such as altitude. You can always add water, so start just shy of 1/2 cup and add more water ONLY as needed. Preparation: Put flour […]
Continue ReadingCandied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we can’t resist while walking around Cholula’s December fair, with its booths of candy, ornaments, and decorations of every description. Ingredients […]
Continue ReadingAlthough there are two distinct schools of thought on grilled chicken, one that advocates par boiling and one that does not, Mexican cooks do not par boil and are not afraid to let the chicken skin blacken on the outside while the chicken cooks through. The results of cooking the chicken this way are delicious, […]
Continue ReadingWhile hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to my kitchen garden, plucked a sprig, and popped it into the caldo de pollo we were preparing before I could open […]
Continue ReadingNochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen (“Titita”) Ramírez, a friend and the proprietress of El Bajío, a renowned Mexico City restaurant specializing in regional […]
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The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. The method of preparation is typical of the eastern coastal area of the country. Soaking beans in water overnight, and then changing the water before cooking, is […]
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Rice pudding is a blank canvas, waiting to be embellished with the bright colors and flavors of dried fruit like apricots and cranberries. For a more exotic version, make it “tropical” with dried mango and pineapple. I have been able to cut down on the amount of sugar used in this recipe by adding more […]
Continue ReadingIngredients: 3 whole chicken breasts Water 3 tsp. salt 3 Tbsp. oil 1 kilo (2.2 lbs) tomatoes – chopped 2 large onions – chopped 2 tsp. salt 1/2 Tbs ground cumin 1 kilo (2.2 lbs) corn tortillas 1 stick of butter or margarine – melted 1/2 kilo (1.1 lbs) farmer’s cheese – crumbled 1 head […]
Continue ReadingThis dish is one of the most popular light suppers in my mother’s home. Ingredients: 1 kilo of beef, preferably flank, cut very thinly, as if for jerky 10 limes Salt 1 C. oil Preparation Sesaon the beef with salt, place in a non-reactive bowl, and cover with lemon juice. Let rest for 15 minutes. […]
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