My own personnal favorite atole, this ancient beverage brings together two Mesoamarican natives, corn and chocolate. Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don’t want to go to bed on an empty stomach. Ingredients 1/3 cup masa harina mix 4 cups cold water 2 tablets […]
Continue ReadingThe following rice recipe is inspired by Diana Kennedy and is a good introduction to preparing rice the mexican way. I use less oil than is traditionally called for and substitute water for the chicken stock. Ingredients: 1 1/2 C. white rice (long or short grain) 1/2 medium onion, chopped 1 or 2 garlic cloves, […]
Continue ReadingPieces of firm-fleshed fish can be prepared this way, too, perfect for fish tacos. Batter fried shrimp (camarones rebozados) is much lighter and fluffier than breaded fried shrimp (camarones empanizados). A very easy dipping sauce is a mixture of mayonnaise and the adobo sauce from canned chipotle chiles in adobo, but I prefer a generous squeeze of […]
Continue ReadingWe usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out the chicken if some guests are vegetarians. Ingredients 3 ½ cups water or chicken broth 2 pounds tomatillos, husked […]
Continue ReadingThe most famous of Oaxaca’s many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large batches of mole are usually taken to a molino – mill – to eliminate the laborious process of grinding on the metate. The following recipe is quite manageable using a […]
Continue ReadingYucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region’s cuisine. This recipe can also be used with chicken or turkey, increasing proportions according to the weight of the bird. Ingredients For the recado: 3 peppercorns 1 teaspoon allspice berries 2 whole cloves ½ teaspoon coriander […]
Continue ReadingIn her introduction to this Mexican blessed beet salad recipe, Chef Susana Trilling explains that it got its name from that fact that she got the beets from a religious festival float that was decorated with a tower of the village’s largest fruits and vegetables, on Palm Sunday in San Antonio Castillo Velasco, near the important market […]
Continue ReadingApple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients pastry for a two-crust, 9 inch pie 4 cups peeled, seeded and sliced guava 3 tablespoons flour 2/3 cup sugar 1 teaspoon […]
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In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, the coconut sweets known as cocadas are Colima‘s signature candy. Ingredients 1 large coconut, drained, peeled and grated 1 cup water or more as […]
Continue ReadingThese delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with ground spice mixtures called called recados. The most popular topping of all is shredded, cooked turkey or chicken, a pure white, heat-resistant breed of which the yucatecos eat in abundance. Salbutes, like just about any other […]
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